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STEP 1. Heat the oven to 180c/160 fan/gas mark 4. Grease and bottom line two deep 20cm spring form cake tins. Using the microwave on high, melt the butter with the chocolate in 30 second bursts until glossy and smooth. Alternatively melt in a bowl over a pan of simmering water.
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Instructions. Melt the Galaxy chocolate in the microwave in 30-second blasts until smooth. Set aside to cool. In a large bowl beat the butter until really soft and pale in colour. Sift in the icing sugar and cocoa powder into the bowl, and beat together until creamy and smooth. Now pour in the melted Galaxy chocolate and fold together until.
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This galaxy cake is a 6 layer tall skyscraper! Rich and moist layers of chocolate cake is sandwiched with creamy mocha ganache and encased in a colourful coat of vanilla Swiss meringue buttercream. Then finally, swirled with strokes of fuchsia, midnight blue, and splatters of gold dust for that galaxy cake look.
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1. For the chocolate cake, beat the eggs and powdered sugar with a hand mixer until frothy. Add the melted butter and melted chocolate and mix until combined. Finally, stir in the flour, baking powder, and salt. Pour the cake batter into a greased 9 x 9-inch square cake pan, transfer the pan to a preheated oven, and cook at 350°F for 40 minutes.
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Cool the cake well. Now cover the cake almost entirely with black buttercream, but leave a few empty spots. Heat the cake smoother in hot water, dry and smooth out the buttercream. Now some of the colored buttercream will shine through, creating the galaxy look. Decorate with white sugar pearls.
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Step 1: Frost The Cake. With your crumb coated and chilled cake on the turntable, frost a thin layer of vanilla buttercream onto the top of the cake and smooth it down with your angled spatula. Add a thin layer of vanilla buttercream to the sides of the cake and smooth it with your icing scraper until the sides are smooth and even.
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Line a 9" x 13" baking pan with foil, and spray the foil with nonstick cooking spray. Preheat the oven to 350 F. Combine the butter and chopped semi-sweet chocolate in a large microwave-safe bowl. Melt them together in 30-second increments, stirring after every 30 seconds to prevent overheating.
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Pre-heat oven to 175C/Gas Mark 4. Grease and line two cake tins measuring 20cms/8". (Or one cake tin of the same diameter, but deeper) 2. Whisk all of the cake ingredients together, except the hot water, until light and fluffy for at least 3 minutes.
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Cake. 2 ; chocolate cake mixes, 2 boxes, prepared according to package. Vanilla Buttercream.. 2 teaspoons ; vanilla1 tablespoon ; milk6 cups powdered sugar (720 g) Galaxy Mirror Glaze. 1 ¼ cups water (300 mL)1 ½ cups sugar (300 g)15 oz sweetened condensed milk (395 g), 1 can; 15 sheets ; gelatin26 oz white chocolate (740 g), chopped, over.
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Preheat the oven to 180°C. Line a cupcake baking tin with 12 cupcakes cases. Beat the margarine (or butter) and sugar together until creamy. Mix in the eggs one at a time. Add the flour and cocoa powder and fold together until smooth. Spoon the mixture into the cupcakes cases, filling each one roughly two-thirds full.
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In a large bowl, combine the sugar, beaten eggs, oil, milk and golden syrup. Beat together. Add the flour, cocoa and bicarbonate of soda. Whisk to combine. Share the mixture between two greased and lined 20cm loose-bottomed cake tins. Bake for 30-45 minutes until firm and springy on top.
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Mix on speed 4 for 2 minutes. Scrape the edges again and add the milk and do a last mix on the same speed for 2 more minutes. Then pour the mixture into 2 silicone pans. Place the pans into the air fryer and air fry for 15 minutes at 170c/340f followed by 25 minutes at 160c/320f so that the middle will cook.
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Strain and separate mirror glaze in 5 bowls. Two big ones, and 3 smaller ones. Add Aztec blue and navy blue in a 3:1 ratio in one big bowl. Add black and navy blue in equal amounts to the second big bowl. In the 3 small bowls, add purple, pink, and Aztec blue (teal tone). Add white to brighten up the colors if needed.
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Prep two 8" cake pans by spraying with pan spray and cutting out a parchment circle for the bottom. Holding a fine mesh colander over your mixing bowl, sift all the dry ingredients into the bowl. Add the shortening and the first milk (1/3 cup/84 g). Using the paddle attachment, mix at low speed for 7-8 minutes.
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Remove cake from pan and let cool completely on a wire rack. Wash and dry your cake pan. (You will use the same pan you baked your cake in to create the galaxy swirl effect.) Steven Karl Metzer. 2. To make the icing, combine powdered sugar and milk in a medium bowl. Beat until smooth using an electric mixer.
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Whisk ¾ cup (144g) vegan shortening and ¾ cup (132g) vegan butter for 1 minute using a stand mixer or a handheld electric mixer. Add 2 teaspoons (8g) vanilla extract, and mix for another minute. Sift in 5 cups (600g) powdered sugar, 1 cup (120g) at a time, mixing for at least minute between each addition.
