MOON CYCLE CUPCAKES
Budding star gazers, bake your way through the moon cycle with our tasty chocolate cupcakes. Arrange them in the right order to make a gorgeous display and test your science skills
Provided by Jenny White
Categories Treat
Time 1h45m
Yield Makes 12 cakes (you will need 8 for the moon cycle)
Number Of Ingredients 10
Steps:
- Line a 12-hole muffin tin with 12 dark brown or black muffin cases. Heat the oven to 180C/160C fan/gas 4. Put all the ingredients in a large bowl and using a hand-held electric whisk, beat for 2-3 minutes, until fluffy.
- Divide the mixture between the muffin cases, then bake for 20 -25 minutes, until risen and springy to the touch - ask an adult to help you with this bit. When the cakes are cooked, take them out of the oven and transfer to a wire rack to cool completely - ask an adult to help you with this bit too. You will need 8 of the cakes to make a full cycle of the moon. If you need to, you can trim the tops of the cakes so that they are flat.
- Mix 3 tbsp of the icing sugar with enough water to make a spreadable paste and set aside. Knead the blue and black fondant icing together until the colours are almost blended together, leaving a few streaks of blue running through.
- Dust a work surface with a little icing sugar and roll out the coloured icing so that it's large enough to cut out 12 x 7cm rounds. Spread a little smear of the icing sugar paste on top of each cake and stick an icing round on top.
- Roll out the white icing to about 0.5cm thick. Using a small sharp knife, cut out 2 thin crescent shapes to make the waxing and waning crescent. Using a 7cm cutter, cut out 4 rounds. Cut one round in half to make the first and third quarter of the moon. Leave one round as it is to make the full moon and cut a small crescent away from the remaining 2 rounds, to make the waxing and waning gibbous moon. Using a little of the icing paste, stick each shape on to a cake. Leave one cake with nothing on - this will be the new moon. Use a star-shaped cutter to decorate the 4 cupcakes not included in the cycle with the leftover white icing.
- Using a pastry brush, apply a tiny bit of water over the darker icing then sprinkle a little glitter over the top - the water helps it stick in place. Have fun arranging your cakes in a lunar cycle!
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
RHUBARB LUNAR CAKE
This recipe came from a 20 year old magazine, it's a wonderful cake, moist, easy to make and freezes well. The name of this cake is derived from the buttery brown sugar topping that sinks into the cake as it bakes and forms a crusty layer reminiscent of a lunar landscape!
Provided by Lezlie
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Batter: Cream together butter and sugar until smooth and creamy.
- Add egg and vanilla.
- Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
- Toss rhubarb with 1 tbsp flour and fold into batter.
- Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
- Topping: Blend together topping ingredients and sprinkle evenly over batter.
- Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.
Nutrition Facts : Calories 4401.9, Fat 148.1, SaturatedFat 90.9, Cholesterol 561.8, Sodium 4045.6, Carbohydrate 740.5, Fiber 14.1, Sugar 528.9, Protein 45.1
MAN ON THE MOON CAKE WITH LUNAR ICING
Make and share this Man On the Moon Cake with LUNAR ICING recipe from Food.com.
Provided by ANGEL in OZ
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs and oil till foamy.
- Add flour, soda, salt, and cinnamon.
- Fold in rest of the ingredients.
- Pour into greased 9 x 13 x 2 pan.
- Bake about 40 minutes at 350 º F.
- blend all ingredients until creamy (add few drops of milk if necessary).
- Spread on warm cake.
Nutrition Facts : Calories 669.1, Fat 25.3, SaturatedFat 5.8, Cholesterol 91, Sodium 356, Carbohydrate 106, Fiber 2.6, Sugar 78.9, Protein 6.6
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