Star Wars inspired Mini- Galaxy Cakes

adapted by Zaida Marrero from ATK Mirror Cake and featured on the Podcast Episode #2

I got inspired by the actual “board” of Star Wars: The Clone Wars board game. The board shows a collection of planets from Star Wars galaxy. I decided to bake miniature cakes that will resemble a hemisphere of a planet protruding from the board. The dark and the light sides of the force are also integrated in the flavors of the cake. A dark chocolate cake represents the the dark side of the force and a white chocolate buttercream and glaze represent the light side of the force. As a little detail, these mini planets have chocolate ganache centers that, while optional, will surprise your guests with a delicious planet core.

Here’s how to make this galactic dessert perfect for the upcoming May 4th or any Star Wars related activity.

You will need:

• Semi sphere, oven safe, silicone mold
• Your favorite cake recipe or store-bought cake mix. I made Ultimate Chocolate Cupcakes recipe from ATK.
• Your favorite frosting recipe or store-bought frosting. I made White Chocolate Swiss buttercream.
• 2 oz bittersweet chocolate (I use Ghirardelli*)
• 1/4 cup heavy cream
• 1 tbsp confection sugar *
• 2 tbsp unflavored gelatin
• 3/4 cup of water
• 3/4 cup granulated sugar
• 1/2 cup sweetened condensed milk
• 1 tbsp vanilla extract
• 1 1/2 cup of white chocolate
• gel food coloring in different colors. I used pink, black, turquoise and purple
• baking tray with wire rack
• fine-mesh strainer

Instructions:

1. For the ganache centers: Place bittersweet chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator for 20 mins.
2. For the cakes: Prepare cake batter according to your recipe or box mix instructions. Place the silicone molds on top of a baking sheet to help moving the silicone molds in and out the oven easier. Fill the semi-spheres of the mold with cake batter. Gently place dollops (about 1 tsp) of chocolate ganache in the center of each cake. Bake cakes according to recipe and rotate half way through baking. Since these are small cakes check doneness in 18-20 mins. Use the force and you’ll know when they are ready! Also, you can insert a toothpick in the center of a cake and if it comes out clean, the cakes are ready. Let the cakes cool in molds for 10 mins, then transfer to the wire rack and let cool for 1 hour.
3. For the frosting: Prepare frosting batch according to your recipe or do nothing if you are using store-bought frosting.
4. To frost: Spread frosting throughout each cake with a small spatula. Place wire rack inside baking sheet, and you can place a piece of parchment paper between the baking sheet and wire rack to help with cleanup. Place frosted cakes on wire rack and place the baking sheet with cakes in freezer while making glaze or in refrigerator for a longer period of time.
5. For the gelatin glaze: In small bowl, use spoon to stir together gelatin and ¼ cup water. Let sit for 5 minutes.
6. In small saucepan, combine sugar, sweetened condensed milk, vanilla, and remaining ½ cup water. Cook sugar mixture over medium heat, stirring occasionally with rubber spatula, until mixture starts to bubble around edges, 5 to 8 minutes. Turn off heat and slide saucepan to cool burner.
7. Scrape gelatin mixture into sugar mixture. Stir until gelatin is dissolved. Add white chocolate chips and stir until melted and mixture is smooth, about 1 minute.
8. Place fine-mesh strainer in medium bowl. Pour chocolate mixture through strainer; discard solids. Let glaze cool for 15 minutes, stirring occasionally.
9. Pour ½ cup glaze into liquid measuring cup. Pour another ½ cup glaze into second liquid measuring cup. Add gel food coloring to each glaze and combine in bowl according to your preferences.
10. Remove cakes from freezer/refrigerator. Working quickly, pour glaze over top of chilled cakes.
11. Let cakes sit for 5 minutes, allowing extra glaze to drip off cake. Slide spatula under cakes and carefully lift glazed cakes. Transfer glazed cakes to serving platter and place in refrigerator to chill until glaze is set and no longer sticky, about 20 minutes.
12. Remove cakes from refrigerator and let sit at room temperature for at least 30 minutes or up to 24 hours before serving.