HOWTO bake a Death Star cake

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15 Responses to “HOWTO bake a Death Star cake”

  1. Dan Warren says:

    That’s no moon pie.

  2. Paul Renault says:

    The link is missing the link, but the other one gets you close enough.

  3. Miss Cellania says:

    I went to the link to find out what “sugar dowels” are. Turns out they are plastic. 

    • ponzicar says:

      The trend nowadays in cakes is basically to make a perishable sculpture. Nobody mentions if they are convenient to eat, or even taste good.

      • Antinous / Moderator says:

        Nobody mentions if they are convenient to eat, or even taste good.

        Pish. CakeWrecks will tell you if it’s buttercream instead of fondant.

        • MetalPorkchop says:

          Both fondant and buttercream are sugary, what you want is almond paste/ marzipan.  Significantly harder to work with, especially when blending colours, and it also sags a bit once it warms up, but it’s so much yummier and maybe even healthy on some level, because even though it has sugar, the rest is almond paste.

    • MetalPorkchop says:

      All you need for the two halves of cake to stick together is frosting, home made if you want it to taste good and be more than just sugar and food colouring.  Why put things which aren’t edible in a cake.

  4. Shibi_SF says:

    This is a delicious work of art.   Next, I’d like to know how to EAT this thing:  Cuts?  Slice and serve?  Bite from the top?  With/without ice cream?

  5. pjcamp says:

    It’s just not a Death Star cake without a ton of  Ex-Lax.

  6. Lachlann Rattray says:

    It’s a trap !

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