My father-in-law's birthday is coming up soon, but because we recently relocated 1,000 miles across the country we no longer live near family - neither mine nor my husbands. This past weekend I was thinking about a gift to send him this year and was also recalling the various cakes I've made him. The cake above is the one I made for his 81st birthday in 2008. It was everyone's favorite as it was layers of chocolate cake with a creamy vanilla filling, smothered in chocolate frosting with a layer of dark chocolate icing and covered with homemade edible glitter stars forming a staircase of falling stars down the side of the cake. When this photo was taken it had already traveled on a 3 hour car ride with three kids and it still held up well!
I had gotten the idea for this cake after making my Ho Ho cake for my son (the link to my Ho Ho cake) and then got creative and just dreamed up making this one for my FIL that year. My favorite chocolate cake recipe is homemade with cocoa, flour, sugar and mayonnaise but here is the version using a store bought cake to start - which I know many people are more comfortable with.
This is the recipe for my original 2 layer Ho Ho Cake (link above) for my sons birthday. To make the Glitter Star Cake you'll want to make 3 layers for the cake, double the filling recipe and use 2-3 containers of frosting - one milk chocolate for the base and then the dark fudge to pour over. You'll also need fondant for the stars. (White Rolled Fondant link )
Ho Ho Cake
1 dark chocolate devils food cake mix (brand name, not store brand)
1 1/4 c water
1/2 c canola oil
Make the cake according to directions and bake in (2) 8 or 9 inch round pans. Follow the timing on the box (averages 32 minutes). Let cool completely. Slice the tops off to make them completely flat and even.
1 cup sugar
6 oz. evaporated milk
1/2 c butter
1 T vanilla
2/3 c shortening
1/8 t salt
1 container dark fudge frosting
Beat the filling ingredients until light and fluffy. With a KitchenAid mixer this only takes about 3 minutes. With a handheld it may take up to 7-8 before it comes together. Spread the filling over the cooled cake and top with the second cake. Press down lightly to flatten and make even.
Microwave the frosting for about 20 seconds until it's pourable. Drizzle the frosting over the sides and then pour 1/2 - 3/4 on top. Smooth with a butter knife, spatula or frosting knife.
Cover loosely and refrigerate at least 24 hours.
To make it into the 3 layer cake I made for my father-in-law;
Chocolate cake layers; I chose 3 and left them whole although you could split each and have a 6 layer cake if you prefer or make the cake into 2 layers, split them and have it be a four layer cake.
Freeze your cakes for easier handling.
I covered it all in a milk chocolate buttercreme icing with a dark chocolate fudge frosting layer drizzled down the sides and then used chocolate jimmies on the top of the cake with edible gold dusting power on the sprinkles.
I rolled out white fondant and cut star shapes for the trim. Some of the stars I painted silver and gold with edible glitter dust - and left some white. DIRECTIONS FOR FONDANT STARS WERE POSTED HERE.
I used a kitchen 'paint' brush that I use only for food products to paint the edible glitter on the fondant. I used vodka with edible food dust as my 'paint'. The alcohol evaporates and you are left with beautiful gold and silver stars.
I didn't have a plan in place when I started this cake. I actually just baked 3 layer cakes and took it from there! I love how it turned out though and so did my FIL.
Get creative! Give it a try.
PRODUCTS I USED TO MAKE THE CAKE:
White Rolled Fondant
Wilton Gold Pearl Dust
Food-Grade Platinum Dust Edible Glitter, Silver
Wilton Set of 3 Star Cut Outs