Cake Central › Tutorials › How to Make a Death Star Cake

How to Make a Death Star Cake


Death-Star-2
This Death Star Cake was such fun to make that you just won't know when to stop! It is made of Dark Chocolate Mud Cake and filled and covered in Dark Chocolate Ganache then grey Sugar-paste. Use two 8.5" or 9" metal kitchen bowls to bake the cakes.

List of Materials

  • Dark Chocolate Mud Cake Ingredients to fill two 8.5" metal bowls 500g unsalted butter 500g dark chocolate 2 tablespoon instant coffee 2-2/3 cups warm water 3 cups self raising flour 2 cup caster sugar 1/2 cup cocoa 4 eggs 2 teaspoon vanilla
  • Dark Chocolate Ganache Ingredients 1.2 kg dark chocolate 500ml pure cream
  • Sugarpaste 750g in grey to cover Death Star 350g in black to cover board 360g in dark grey for stick on blocks
  • Royal Icing to decorate the blocks 250-300g pure icing sugar, sifted 2-4 drops acetic acid (white vinegar) 1 egg white

Linning-2
Line tins with greaseproof paper and add a collar of around 20 cms.
Covered-with-Ganache
1. Grease and line base and sides of bowls with one thickness of baking paper, bringing paper 5cm above side of pan. 2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer. 3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla. 4. Pour mixture into prepared bowls. 5. Bake at 150C for 1 to 1-1/2 hours. Test with skewer. Cool cake in bowls. 6. Place cakes on 9" round thin cake boards. 7. Make sure that the bottom half of the cake has a flat bottom to sit on. To make the Ganache Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool. Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I dont have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (dont cover because you might get condensation). It would usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out). For more information on ganaching your cake visit my blog page http://cutesweetthings.blogspot.com.au/2011/03/how-to-make-ganache-and-cover-your-cake_24.html
Death-Star-underside
Cover with sugar-paste. If you would like to find out how to colour sugarpaste and use it to cover your cake visit my blog pagehttp://cutesweetthings.blogspot.com.au/2011/01/how-to-make-115-ben-10-dark-chocolate.html
Poly-Dowels
Insert 4 thin plastic dowels as shown and one thick one in the middle which will fit over the small wooden dowel which has been inserted into the base board by first drilling a hole in the middle of the board. These plastic dowels can easily be cut with scissors. Do not assemble the cakes on the base board until all decoration is fully complete.
Death-Star_4734
Roll out the dark grey sugar-paste as thin as you can and cut out all the shapes that you think you will need. Glue them onto the cakes with edible glue (or a little water). To make the Royal Icing beat icing sugar, acetic acid and egg white with electric beater on medium-high speed for 4 minutes for 'soft peak'. Add extra sugar if the icing is too soft. Achieving the right consistency for Royal Icing can be difficult but practise makes perfect, so if icing is too thick or too thin just empty your piping bag and add more water/vinegar or icing sugar. You will soon work it out. Add black edible colour until the correct shade of grey is achieved. Fill a pipping bag fitted with a number 1 tip. and pipe with the Royal Icing making up your designs as you go. Use the pictures of the finished Death Star as a guide only.
Base-plus-Plug
Roll out the black sugar-paste making a little hole in the centre. Slip the hole over the dowel in the centre and cover the cake board. Lift up the sugar-paste and paint on a little water underneath to help the sugar-paste stick to the board. Add a little icing or edible glue around the wooden dowel. Slip the bottom half of the Death Star onto the dowel. To attach the top half of the Death Star apply PVA glue to the cake boards or use a knife to spread on some icing. Make sure the concave circle is facing forward and is centralised.
Death-Star-on-Board
Add lettering to the cake board if you wish. White or pale grey would look nice.
Death-Star-2

Comments (21)

Many thanks for this! :)
Looks great - how to you stop the bottom part of the circle from collapsing and trying to self destruct? Roads in England are full of bumps and I'm worried it would rip apart when I try to transport one. Thanks
Fabulous! Thank you! Will be perfect for a birthday cake for a couple I know, might use this in may :)
Badgerise maybe if you transport the cake in two hal s and assemble when you get to the place it should all stay in one piece then. Pot holes are the best for trying to ruin any cakes :D Good luck
*Halves my spelling is worse then usual today ;D
Fabulous Fabulous!!! I LOVE THIS! and I agree about the transportation. I would definitely opt to assemble this after transportation. Imagine all that great work being wrecked on the way! Nothing is worth the risk!
Thank you in sharing your talent with us....May The Force Be With You!!! :)
That is awesome! I just figured out what to do for my son's third birthday. Everyone will love it!!! Thanks for the wonderful idea. Did you fill the cake at all? I wonder if it would still work okay if I put a layer of filling in each cake. Maybe just ganache.
Both halves of the cake were made from mud cake and firm ganache so the cakes themselves were very sturdy. Each cake was stuck to a thinboard with a thin layer of ganache and the two halves were stuck together with PVA wood glue so the whole thing was really strong and stable. I use ganache with a high ratio of chocolate to cream as the weather here on the Gold Coast,Australia is very hot at the moment. This way the ganache does not go soft in the heat and also makes a really solid cake even before covering with sugar-paste. I did not fill the cake with ganache but if I had I would have used a higher ratio of cream in order to make the filling softer than the outer coating. Hope this helps! Bernice (Smurfesque)
How do you make the concave circle? Do you carve it after the cakes are cool, or is there a small bowl in the pan while it bakes? (really impressive cake!)
100% exquisite!!!!!!!!!!!!
Thank you for sharing!! My husband would looove that!!
The concave circle. I carved the hole out once the cake was cool. I used a round cookie cutter to mark the position or the hole and pushed the cutter in a little bit to get me started with the sculpting.
This could not have come at a better time! I have a Death Star groom cake next weekend. Thank you!
you make it seem so easy! thank you so much for sharing! the force is strong with this one... that's YOU!
Fab cake can't wait to have a go .
I've never heard of baking a cake at 150 degrees. is that a mistake? do you mean 250 or 350?
never mind. that would be 300F.
Really love this cake and hi, from another Australian! Having trouble accessing your blogspot;can you help? Also, do you have any more photos of this death star cake while under construction? Always find the partially completed photos very helpful. Am going to have a try at this cake and am collecting my resources. A brilliant job;well done!
Sorry about my blogspot! The link is www.cutesweetthings.blogspot.com. I have more photos of the Death Star being made on my blog and many other cake tutorials.
Cake Central › Tutorials › How to Make a Death Star Cake