Star Inside Cake Recipes

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STAR FRUIT UPSIDE-DOWN CAKE

We were pleasantly surprised to find that star fruit tastes a lot like apple in this star-studded cake. So we drifted toward warm fall spices like cinnamon, nutmeg and allspice. The tropical fruit is packed with fiber and vitamin C, not to mention making the cake a conversation starter!

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 8 servings (1 slice)

Number Of Ingredients 16



Star Fruit Upside-Down Cake image

Steps:

  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
  • For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.
  • For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
  • Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
  • Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.

Nutrition Facts : Calories 350 calorie, Fat 22 grams, SaturatedFat 11 grams, Cholesterol 90 milligrams, Sodium 320 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 5 grams, Sugar 23 grams

3 tablespoons unsalted butter, plus more for greasing the pan
3 tablespoons light brown sugar
Juice of 1/2 lemon
3 or 4 small starfruit, cut into 1/4-inch-thick stars and seeds removed
1/2 cup pecans
1 1/4 cups whole wheat pastry flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
2 large eggs
1/2 cup low-fat yogurt

STAR-INSIDE CAKE

Provided by Alana Jones-Mann

Categories     dessert

Time 6h55m

Yield 1 cake (12 servings)

Number Of Ingredients 24



Star-Inside Cake image

Steps:

  • Preheat the oven to 350 degrees F. Coat a half sheet pan or jelly roll pan with cooking spray.
  • For the red-and-blue cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth.
  • Divide the batter between two medium bowls. Use food coloring to tint one bowl red and the other blue. Transfer each of the colored batters to plastic piping bags or resealable plastic bags. Snip the end of each bag, and pipe your batter into the half sheet pan or jelly roll pan in 1/2-inch-thick rows, alternating colors.
  • Bake the sheet cake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cake cool to room temperature. Once cool, use a star-shaped cookie cutter to cut out shapes from the striped cake.
  • For the white cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth. Transfer the batter to a piping bag or resealable plastic bag. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Pipe a thin layer of the white batter, about 1 inch deep, into the bottom of the pan.
  • In the loaf pan, stand the star cakes upright and press them into the batter, creating two rows, side by side. Pipe the remaining white batter into the pan, covering the stars.
  • Bake the loaf for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes, then unmold it and cool to room temperature.
  • For the buttercream frosting: Beat the butter until it is light and fluffy, preferably in a stand mixer with the paddle attachment on medium speed. With the mixer on low speed, gradually add the confectioners' sugar, 1 to 2 cups at a time, allowing each batch to incorporate with the butter. (Use less confectioners' sugar for a slightly more buttery, looser frosting; use more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium, and add the salt, vanilla extract and cream. Beat until smooth, an additional 3 minutes.
  • Use a serrated knife to level the cake and to carve off any dark brown spots. Place the cake on a serving plate.
  • Frost the cake with an initial thin layer of buttercream. Place the cake in the refrigerator for at least 15 minutes to allow the frosting to harden. (Note: This first layer doesn't need to look perfect, as the next layer of buttercream will cover it up.)
  • Using an offset spatula, and working in an upward direction around the cake, add a second layer of frosting, approximately 1/2 inch thick. Add the remaining buttercream to a piping bag or resealable plastic bag fitted with a star tip (such as a Wilton #32 tip). Working in rows, pipe small dollops of frosting onto the top of your cake.
  • Sprinkle with the red, white and blue sprinkles.

1 1/2 cups all-purpose flour (see Cook's Note)
1 3/4 teaspoons baking powder
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk
Cooking spray
Red food coloring, as needed
Blue food coloring, as needed
1 1/2 cups all-purpose flour (see Cook's Note)
1 3/4 teaspoons baking powder
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk
Cooking spray
2 cups unsalted butter (4 sticks), softened
5 to 6 cups confectioners' sugar
1/4 teaspoon table salt
1 tablespoon vanilla extract
1 tablespoon heavy cream
Red, white and blue sprinkles, for decorating

HIDDEN HEART CAKE

Slice into this delicious loaf cake and reveal the secret heart design running through the middle - a really romantic bake!

Provided by Good Food team

Categories     Dessert, Treat

Time 3h10m

Yield Cuts into 8-10 slices

Number Of Ingredients 14



Hidden heart cake image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
  • Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
  • Repeat step 1 to make a second cake mixture - you won't have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
  • For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.

Nutrition Facts : Calories 858 calories, Fat 60 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

2 x 175g unsalted butter , softened
2 x 175g golden caster sugar
6 large eggs
2 x 140g self-raising flour , sifted
2 x ½ tsp baking powder
3 tbsp cocoa powder
2 x 85g ground almond
2 x 100ml milk
3 tsp vanilla extract
28ml bottle red food colouring or ½ tsp red food colouring gel
100ml double cream
200g dark chocolate , finely chopped
50g unsalted butter
pink sprinkles (optional)

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