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Simple Star Cake


Today I am going to show you how to make this simple star tip cake I made using Wilton tips #1M and #105! I have a video is at the bottom of the page. It is one of my longest videos (8:00 or so), but I have included the recipe I use for Chocolate and Vanilla American Buttercream. I will have the recipe for my buttercream at the bottom of the page as well.

 The first thing we are going to do is make our going to do is make our buttercream. I didn't record it, but I had to make more chocolate buttercream to ice the sides and top of my cake. First, you are going to take your butter and cream it really well. I creamed mine for about three minutes, and you want to cream it until it is light in color. Once your butter is creamed, you are going to start adding your powdered sugar in four parts. When you add powdered sugar, flour, or anything else of the same consistency, always start the mixer out on slow so that the powdered sugar will not make a cloud and fly up in your face. This will also apply when we add our cocoa powder.

Once all of the powdered sugar is added into your butter, the mixture is going to look very dry. Add a few tablespoons of milk to reach a medium consistency icing. Once the icing is made, I divided my icing into two bowls. To the first bowl, I added my cocoa powder in two parts. I did this so I could monitor my chocolate flavor, so it wouldn't be overly chocolate. But really, how could that happen? :-) To the other bowl, I added a little bit of blue and a little bit of green get food coloring to achieve the light teal color. You can always make the icing whatever color you like to really customize the cake. I put have of my teal icing into a piping bag fitted with tip #1M, and the rest of the icing I put into an piping bag fitted with a coupler and tip #105. 

Time to decorate! I first leveled my cakes, then I filled and stacked them with my chocolate buttercream. I crumb coated them, and put them into the freezer to set. While they were chilling I made another batch of chocolate buttercream. Once my cakes were done chilling, I iced them one more time in chocolate buttercream. 

I took my piping bags and piped stars and rosettes in sort of a half moon shape on top of my cake. Then using tip #1M, I piped a star border along the bottom of my cake. Since I ran out of buttercream in my tip #1M bag, I had to finish up the border with tip #105. Once I was done piping, I sprinkled some rainbow sprinkles onto the star border and the stars on top of the cake. 

American Buttercream
- 1 cup unsalted butter
- 4 cups powdered sugar
- 3-4 tbsps. milk
- Splash of vanilla (optional)

Cream the butter well until it is light in color. Slowly add the powdered sugar, mixing well after each addition. Add milk as needed. 

To make chocolate buttercream, add 3/4 cocoa powder, or take half of the buttercream and add 1/4 cup cocoa powder. 

Enjoy!

~The Baker

 

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