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Perfect Leo Birthday Cake with Gold Drip and Constellation Stars

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A showstopping vanilla cake with a radiant edible gold drip ganache and hand-crafted constellation star decorations, perfect for birthday celebrations and starry-themed parties.

Ingredients

Scale
  • 2 ½ cups (320g) cake flour, sifted
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, warmed slightly
  • 8 oz (226g) white chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 2 tbsp edible gold luster dust mixed with 1 tbsp clear vanilla extract
  • Pinch of flaky sea salt
  • 1 cup (120g) royal icing sugar
  • 2 tbsp meringue powder
  • 3 tbsp water
  • Edible gold paint or gold dust for finishing touches
  • Optional: edible star-shaped sprinkles or silver dragees
  • Optional: almond flour instead of cake flour for gluten-free option
  • Optional: dairy-free milk and vegan butter to make vegan-friendly

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. Sift together cake flour, baking powder, and salt in a medium bowl. Set aside.
  3. Using a stand mixer fitted with paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with warmed milk in two parts, starting and ending with dry ingredients. Mix just until combined.
  6. Pour batter evenly into prepared pans. Smooth tops with offset spatula. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Rotate pans halfway through baking.
  7. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely (at least 1 hour).
  8. Heat heavy cream in saucepan until just simmering. Pour over chopped white chocolate and let sit 2 minutes, then stir until smooth.
  9. Mix edible gold luster dust with clear vanilla extract to create gold paint, then stir into ganache until fully blended. Add pinch of flaky sea salt. Let cool until slightly thickened but still pourable.
  10. Combine royal icing sugar, meringue powder, and water in bowl. Beat on medium speed until stiff peaks form (7-10 minutes). Transfer to piping bag with small round tip.
  11. Pipe star shapes onto silicone mat or parchment paper. Let dry several hours or overnight. Once dry, paint stars with edible gold paint.
  12. Level cooled cake layers if needed. Place one layer on cake stand or plate. Spread thin layer of leftover ganache or frosting to help layers stick. Add second layer on top. Chill 15 minutes to firm up.
  13. Pour gold ganache slowly over top of cake, letting drip naturally down sides. Use offset spatula to guide drips if desired. Chill cake 10 minutes to set drip.
  14. Arrange gold-painted star decorations on top and sides of cake. Add edible star sprinkles if desired. Serve chilled or at room temperature.

Notes

Maintain the gold drip ganache at a thick but pourable consistency to avoid it running too much or looking clumpy. Allow royal icing stars to dry completely before decorating to prevent a gooey mess. Chill cake before applying drip to help ganache set quickly and prevent sliding. Overmixing batter can cause dense cake; mix just until combined.

Nutrition

Keywords: birthday cake, gold drip cake, constellation stars, vanilla cake, celebration cake, Leo birthday cake, edible gold, party cake

Find it online: https://spoonluma.com/perfect-leo-birthday-cake-recipe-with-gold-drip-and-star-decorations-tutorial/