Again another year has rolled passed. While I don’t care much about any kind of holiday and special cooking and baking for it, I like May the 4th – Star Wars Day, well I like the pun on the phrase “May the force be with you!” Fine, I liked the movies, too.
But that’s it. Ah, well, when I have the chance I bake something … and I reckon, I will go to the cinema to watch episode VIII in December.
However, I am not going to send a model of a spacecraft into space in order to get some attention. Hm …!?! Maybe I could sent a cake of a spacecraft into space …
Anyway, during the weekend I was talking to a friend and he suggested I could maybe make a Death Star cake. Nah, that would be too much work. What about some cupcakes. We arranged some batter and added green food colouring. After baking, the idea was to add some marzipan to make them look like Yoda heads. Well, the cupcakes didn’t turn out that green and the homemade marzipan not that good for modelling, although it tasted very yummy due to the addition of Amaretto.
Then I got an idea for May the 4th …
A rough sketch of the Millennium Falcon from Star Wars that would help me the next day to build a Millennium Falcon cake.
We would need a sponge and some sort of filling or topping. I did some more pondering and researching …
I wanted something with caramel and cream cheese. A quick look at the basics again for achieving it and we are off to shopping. Maybe a marzipan cover would be lovely.
Shopping ready! Now, let’s go for it …
225 g butter
225 g sugar
225 g (self-rising) flour
1 tsp baking powder
Pinch of salt Salted Caramel Sauce:
200 g brown sugar
85 g butter
120 ml cream
1 tsp fleur de sel (or sea salt) Buttercream:
225 g butter
115 g cream cheese
The salted caramel sauce
400 g icing sugar
Don’t worry, the sponge is just a standard sponge as you might use for a Victoria Sponge cake as well. So, if you don’t feel like Star Wars, have a normal round one, but …
We feel like Star Wars now. After all, John Williams is assisting us through the whole process. So turn up the volume of your speakers. Yes, it would be best this post comes with a soundtrack,but if you want to hear anything, you have to put on the music yourself.
Fine, “Bake we must!”
Take a bowl, add the butter and the sugar for the sponge and get whisking … until it’s fluffy.
Yeah, I don’t know whether that is fluffy, but that’s the way I’m gonna use it. Crack one egg into it. Beat it. Crack another egg. Beat it again. Next egg. More beating. Last egg. Finish beating. Add the vanilla extract.
Now sift in the flour and the baking powder. Don’t forget a pinch of salt. Incorporate everything to get a smooth batter.
For the baking the oven is heated up to 180 °C.
Line a baking tray with baking parchment and spread the batter on it …
Like this it goes into the oven for 25 minutes.
At this point you could be tempted to start the salted caramel sauce. Don’t do it! see where you can tidy up things while the sponge is baking.
Remove the sponge from the oven and give it time to cool down.
Now you can feel free to start the salted caramel sauce. Get yourself a saucepan and add the brown sugar and cover it all with water. Place the remaining ingredients for the sauce nearby …
Put on the heat … full power … energise!
The sauce seems a bit tricky. Obviously, you can’t see when the sugar starts to get an amber colour, for it already has such. Hear it is, where you need to use the force, you need to feel it. Well, you don’t have to close your eyes for the next step, but if you want it, go for it.
Reach out with your senses and feel the caramel getting ready as the liquid is bubbling away. You will sense a change in the bubbling or a tremor in the force …
When that happens, reduce the heat from full to medium, get a wooden spoon into your right hand … eh … or left hand, if you prefer that. Start stirring.
Throw in the butter. Stir and watch it melt away.
Pour in the cream and watch it distribute, stirring all the time.
Add the vanilla extract and the fleur de sell (sea salt), while you continue stirring.
At this point, I turned off the heat and continued stirring with the remaining heat until the caramel sauce stopped bubbling. Then set it aside for cooling.
Back to the sponge. I cut it into half and placed one piece above the other to follow my Millennium Falcon blueprint to cut it out of the sponge.
Hm … it looked … okay …
That will do. In order to be able to proceed here, we need the buttercream ready.
Another bowl, some more whisking and we are ready …
Add the butter and the cream cheese to the bowl and whisk it together. There goes another bit of vanilla extract.
The salted caramel sauce isn’t that hot anymore, so we can spoon it into the bowl as well and mix it in thoroughly.
Bit by bit we add the 400 g icing sugar. That sounds like awful a lot. No worries! Combine it all well. Ah, that looks like awful a lot of buttercream. Fine, we are going to use it all up anyway.
Spread a layer of … let’s say one third of it … on the bottom sponge …
Carefully place the top sponge … eh … on top of it. No big deal, huh?
Use some of the sponge cuttings to create a satellite dish, a round object placed on a wedge.
It’s time to use up that remaining buttercream and cover the whole cake in it. Give it your best to get the cream on. If you have any cream in undesired places, I’m afraid you have to remove it and eat it up. Well, that’s what I did.
Hm, you get an idea of the Millennium Falcon at this point, but we still can do better with some chocolate buttons and a bit chocolate from a decorating pen …
That’s it. In order for my cake decorating skills to improve, I reckon I have to do a few more cakes. Well … if I get any ideas, that is.
When I was younger … much younger … I never had a Millennium Falcon model, but now I have a Millennium Falcon cake and … the only thing can do with it, is eat it up. However, considering the over 500 g of sugar and the amount of sugar in it, I guess, I have to enlist the help of others to deal with the cake. Otherwise I’ll have a BIG problem.
So, if you are i the neighbourhood anytime soon …
Well, I had a model of a TIE-fighter once. I already thought of making some TIE-fighters with cookies and marzipan or even a marzipan X-Wing, but … that would have been a lot harder.
Speaking of marzipan, there was no room for a marzipan cover here, so I definitely have to make some more cake involving that soon.
For the time being, though, I wish you a lovely day and … if you feel like it … share some of your Star Wars Day creations in below in the comment section.