Galaxy Drip Cake

You will need:

For the cake:

• 5 x 15cm (6in) thin sponge cakes
• to decorate
• white sugarpaste
• pink and blue edible glitter
• edible glue
• Cake Décor Purple Mirror Glaze
• vanilla buttercream
• white chocolate
• pink pearl sprinkle decorations
• blue glimmer sugar sprinkle decorations

Equipment:

• palette knife
• star shaped cutters
• acetate
• rolling pin

Method:

1. Evenly spread buttercream in between each layer of sponge cake before spreading a thin layer over the outside of the cake. Let this set for 3-4 hours in the fridge. Once set, add another layer of buttercream to the side to give an opaque coverage, then put back in the fridge to set for another 3-4 hours.
2. Roll out the white sugarpaste and use cutters to cut out some stars – it’ll look best if you have a selection of different sizes.
3. Brush the stars with edible glue, then scatter over pink and blue edible glitter. Put these to one side to allow them to set for around 6 hours.
4. Melt the white chocolate and spread out on a sheet of acetate. Use a palette knife to smooth it so there are no ridges and let this set for around 15 minutes.
5. Brush with edible glue then liberally scatter over pink and blue edible glitter to create an interstellar effect.
6. Carefully break the chocolate bark into shards using a knife.
7. Remove the lid of the Mirror Glaze pot and microwave on a medium heat for 30 seconds. Give it a slow stir and place back in the microwave for a further 30 seconds. Repeat as necessary until the glaze is smooth and runny. Microwave times vary so adjust heating times to suit.
8. Remove the frosted cake from the fridge. Slowly pour some of the purple Mirror Glaze on top of the cake and use a palette knife to encourage the glaze to drip. Do this in small amounts and repeat as necessary until the top of the cake is covered and you are satisfied with the drip effect on the cake. You must ensure the buttercream is set before doing this otherwise the heat from the Mirror Glaze may melt it.
9. Place the broken shards of chocolate bark at the back of the cake and arrange these in size from tallest to shortest to create a graduated effect. You may need to use a small piece of sugarpaste behind each chocolate shard to ensure they stand up.
10. Arrange the sparkling stars in front of the chocolate shards, then finish the cake with a sprinkling of pink pearl and blue glimmer sugar sprinkle decorations.