3 Item


Butter cream (1 quantity)


1.Grease deep 20cm round and deep 22 cm round cake pans, line base with baking paper. Using three packets, prepare cake mix according to directions, pour into prepared pans. Bake both cakes in moderate oven about 1 hour. Stand cakes in pans 5 minutes, turn onto wire racks to cool.
2.Combine melted chocolate and oil in small bowl. Spread chocolate onto baking paper until about 2mm thick, leave until almost set. Using a 5cm round cutter and a 7cm star cutter, cut chocolate into 3 rounds and 17 stars. It may be necessary to remelt and respread leftover chocolate to obtain all 17 stars.
3.Place stars and rounds on oven trays covered with baking paper. Sprinkle shapes generously with sugar crystals. To make sure the crystals stick to the chocolate, heat the shapes in moderate oven for 2 minutes or until chocolate melts slightly but still retains its shape. Remove from oven, leave to set.
4.Trace two saturn rings on baking paper, outline by piping with extra chocolate, fill rings with chocolate. If chocolate begins to set too quickly, place rings in moderate oven about 2 minutes or until chocolate melts slightly, but still retains its shape. Remove from oven, leave to set.
5.To make the butter cream. Beat the butter (and any flavouring if using) in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar. Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
6.Tint half the butter cream with pink colouring, tint the remainder with purple colouring. Reserve about ¼ cup purple butter cream. Place large cake on board. Spoon the pink and purple butter cream onto cake, gently swirl over cake for a marbled effect. Sprinkle with pink sugar crystals.
7.Using a serrated knife, level top of small cake to make it 4cm thick, discard leftover top of cake. Using a 3cm round cutter, cut 16 rounds from remaining cake. Level tops of rounds so they are about 4cm high.
8.Cut four of the cake rounds in half. Use reserved butter cream to secure cake rounds to board around cake, and to secure chocolate stars and circles on cake rounds. Position chocolate saturn rings on cake.

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