When an 8-year-old Star Wars fan celebrates his birthday, you can pretty much expect the cake to have that special look…
First requirement was a chocolate cake. We used this simple yet delicious recipe from Better Homes and Gardens (Feb. 2011):
Double Chocolate Cake
- 3 eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 cup butter, softened
- 2 cups sugar
- 2 teaspoons vanilla
- 1 1/2 cups milk
- 3 ounces dark or bittersweet chocolate, grated
- 1 recipe Chocolate Cream Cheese Frosting or Vanilla Sour Cream Frosting (recipe below)
Directions:1. Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease three 8×1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt; set aside.2. Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; 2 minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat on medium to high 20 seconds more. Stir in grated chocolate. Divide batter among prepared pans.3. Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on wire racks.
4. Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings.
- If you don’t have three 8-inch pans, keep 1/3 of the batter refrigerated while baking the first two layers.
- To avoid crumbs in your frosting, brush cake layers with a pastry brush. After stacking cake layers, spread the sides of the cake with a thin coat of frosting. Let stand several minutes before frosting cake.
Yield: 4 cups
- 1/2 cup butter, softened
- 2 3 ounce packagecream cheese, softened
- 5 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla
- 6 1/2 cups powdered sugar
- 1/4 cup milk
We rolled out some white, brown and yellow fondant and used the cutters to create the shape AND imprint details on the fondant:
Then, it was time to stick the decorative cookies onto the cake. We simply pressed them into the icing and voila!! We even made a topper for the cake!