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Martha Stewart's stars-and-moon cake
Martha Stewart's stars-and-moon cake
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Prep Time:
50 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Dreamy cake with cookie layers and fluffy cream dollops.
Ingredients:
  • 625.00 ml plain flour
  • 97.50 gm dutch processed cocoa powder
  • 1.20 gm salt
  • 4.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 230g unsalted butter, softened
  • 239.40 gm firmly packed brown sugar
  • 141.90 gm caster sugar
  • 2 large eggs
  • 8.80 gm vanilla extract
  • 757.50 gm thickened cream
  • 37.50 gm icing sugar mixture
  • 2 large egg whites
  • 225.00 gm pure icing sugar
  • Blue food colouring
  • Yellow food colouring
Instructions:
  • Combine flour, cocoa, salt, baking powder, and bicarbonate of soda in a bowl. Cream butter, brown sugar, and caster sugar with an electric mixer until pale and fluffy. Mix in eggs and vanilla. Gradually add in the flour mixture on low speed until just combined.
  • Place the dough onto a flat surface and divide it into quarters. Shape each quarter into a square and wrap them individually in plastic wrap. Refrigerate the dough for 4 hours or until firm. Working with one square at a time, roll out the dough between two sheets of baking paper until it forms a 3mm thick, 30cm round. Transfer the dough on the baking paper to a baking tray and freeze for 10 minutes or until firm.
  • Preheat your oven to 180°C/160°C fan-forced. Cut 60 rounds from the dough using a 5.5cm round cutter. Use a 5cm moon-shaped cutter and a 5cm star-shaped cutter for the remaining dough (if the dough becomes too soft, freeze it for a few minutes until firm). Arrange the cookies on baking trays lined with parchment paper, spacing them 4cm apart. Freeze for 15 minutes or until firm.
  • Bake one tray at a time for 10 to 12 minutes, or until the centers are firm to the touch. Then, transfer the cookies to wire racks to cool.
  • Whip cream and icing sugar with an electric mixer until soft peaks form. Spread 1 cup of the cream mixture onto a serving plate to create a 20cm circle. Arrange 14 cookies on top, overlapping the edges to cover the circle. Spread another cup of the cream mixture over the cookies. Repeat the layers, ending with a final layer of cream. Chill in the refrigerator for at least 6 hours or up to 1 day before serving.
  • Prepare Royal icing: Whisk foamy egg whites with a fork. Sift icing sugar over whites and stir until smooth. Add more sugar if needed. Color half blue, half yellow, and leave the rest white.
  • Pipe blue icing around the edges for the moons and white and yellow icing for stars. Fill in with zigzag patterns and smooth with a spatula. Allow to set for 1 to 2 hours. Serve the cake adorned with moon and star cookies.

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