Sunday September 1st 2019
September is the month for trying to get back into a routine. And that routine also includes trying to post more recipes here. So, to kick this off, we have a galaxy cake. ….Ooooohhhhhh…. gasp…
I’ve been debating whether to call this cake a galaxy cake or a mermaid cake. However, I felt like it was ever so slightly more galaxy-like than mermaid-like, but I’m still not entirely sure.
Anyway, I actually celebrated my 3 year blogiversary back in June and made this cake to celebrate. This cake is definitely a celebration cake, rather than just a normal everyday cake. I have actually made several trials of this cake, and they have always gone down really well. Therefore, I decided to upload the recipe.
The colours used in this cake are entirely up to you, but I feel that the combination of the black, blue, purple and green gives the best effect. Also, the amount of colouring you want to use is entirely up to you. A word of warning, too much food colouring and the cake tastes absolutely disgusting, so don’t overdo it. Trust me on that one. Otherwise you will regret it. Yes, I am talking from experience and yes I do regret it, that cake was down right nasty.
Once the colours have been chosen and the cake batter dyed, it is just a case of swirling the colours together in the cake tin. I try to do this layer by layer so that everything is swirled together, and it is easier mix up the colours and put them in different places in the cake tin.
Ingredients:
225g Butter
200g Caster Sugar
3 Eggs
250g Flour
1 Tsp Vanilla Extract
1 Tsp Baking Powder
Black, Blue, Purple and Green Food Colouring
Chocolate Ganache Icing:
150g Dark Chocolate
150ml Double Cream
Method:
- Preheat the oven to 170°C Fan. Line a loaf tin with greaseproof paper
- Beat the butter and sugar together until light and fluffy. Add in 1 egg at a time, making sure it is fully incorporated before adding in the next egg. Mix in the vanilla extract.
- Sift in the flour and baking powder and fold into the wet mixture, ensuring that there are no lumps of flour left.
- Split the cake mixture into 4 different bowls, and add some of each of the food colouring to each bowl, just enough to get the colour that you want.
- Spoon mixtures of each colour into the loaf tin, marbling them together with a toothpick, before adding more and marbling again. Repeat this until all the mixture is used.
- Bake the cake for 35-40 minutes in the oven, until a skewer inserted into the middle comes out clean. Remove the cake from the oven and allow it to cool in the cake tin for 10 minutes, before taking it out and letting it cool down on a wire rack completely.
- To make the icing, chop the dark chocolate into small pieces and put it in a bowl. Heat the cream up in the microwave, heating for 30 seconds before checking it and heating again if it isn’t hot enough. Pour the cream over the chocolate and let it sit for 2 minutes, before mixing the chocolate and cream together. Put the ganache in the fridge for 30 minutes to firm up before spreading it all over the top of the cake. Top with sprinkles
