So do you ever click on a recipe only to scroll past all of the personal story of how the cake or recipe came to be thinking “alright already, let’s just get to the cake part”? Just me? Okay.
Welp, let’s just get to the cake part.
I started off with 3 6″ triple chocolate cake rounds. Ironically, you can go to this chocolate cake recipe which happens to be a Star Wars cake! It’s very durable for stacking which is why I love it so much. I don’t use mixes all the time but for my basics without dietary restrictions, I will.
So while the cakes cool, I print off the Star Wars logo. You could do any of the Star Wars symbols if you wanted! Cut it out, roll out some yellow fondant and lay your print on top.
By the way, I have come to LOVE Wilton’s color right system. I’ve tried several different gels colors and this gets great results for true color.
I have yet to get my fondant cutter from Amazon in, so I made do with a pizza cutter for the straight edges and a fondant tool!
This is called a crumb coat. You smear your buttercream into the cracks like putty, then smooth your icing around the cake to form a barrier. I try to keep it as thin as possible! Okay now, pop this is your freezer for 15 minutes to set up. It won’t dry out, I promise.
While it’s freezing, take a couple of scoops of buttercream and color it black.
Take it out of the freezer and add another “crumb coat” but this time completely coat your cake. It gets done quicker with a bench scraper.
Plop your black buttercream on in random places. Yes, I said plop! There is NO wrong way and don’t worry about creating a pattern.
Okay now, apply your Star Wars emblem before the buttercream rests too much so it adheres better.
Set it in the freezer again while you make your ganache.
DO NOT use gel based color for ganache. It’ll cause the chocolate to seize. I do 3:1 chocolate to cream ratio for white chocolate drip. The Wilton color brights work beautiful for this. A little goes a long way, so start with a tiny drop. You can drip it with a spoon along the side of your cake or squeeze bottles like you see below. Make sure you ganache isn’t too warm on the back of your hand. If you’re using true American buttercream, too hot of ganache and it will melt.
I then scraped all the remaining buttercream into a piping back to create the marble effect again on the top. Don’t pipe yet! Your ganache has to cool first…yep, put it in the freezer for a few minutes while you clean up your station!