Martha Stewart's Starburst Cake
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Chocolate Ganache Cake
skill level
Difficult
time
60-120min
servings
10 to 12
cost
$
Contributed by : Martha Stewart
Martha Stewart's decadent cake is filled with rich layers of ganache frosting and meringue buttercream, and elegantly decorated with a starburst pattern.
things you'll need.
ingredients
- 2 nine-inch Cake Layers
- 1 Whipped Ganache Frosting recipe
- 1 Chocolate Ganache Glaze recipe
- 1 Swiss Meringue Buttercream
- Gel-Paste Food Coloring in Lemon Yellow; Warm Brown; and Soft Pink
kitchenware
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Cooling Rack
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Sheet Pan
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Pastry Bag
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step 1ingredients 2 nine-inch Cake Layers
1 Whipped Ganache Frosting recipeinstructions With a serrated knife, trim tops of cake layers to level. Place bottom layer on a wire rack set over a parchment-lined rimmed baking sheet. Spread 1/4 cup frosting on top of layer. Place second layer, cut side down, on top. Spread a thin layer of ganache frosting over cake to form a crumb coat; refrigerate until firm, about 30 minutes. -
step 2ingredients 1 Chocolate Ganache Glaze recipeinstructions Slowly pour ganache glaze over top and down sides of cake (use an offset spatula to spread evenly, if needed). Refrigerate until set, about 15 minutes. Scrape excess glaze into a bowl, passing it through a fine sieve to remove crumbs. Pour a second coat of glaze over cake; refrigerate until set, about 15 minutes.
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step 3ingredients 1 Swiss Meringue Buttercream
Gel-Paste Food Coloring in Lemon Yellow; Warm Brown; and Soft Pinkinstructions Divide buttercream into 4 portions; tint to desired shades with gel-paste food coloring (we used the colors above to mix 2 shades each of yellow and peach). Fit 4 pastry bags with couplers and fill each with a different tinted buttercream. -
step 4ingredientsinstructions Mark a line across the center of the cake's surface with a toothpick to serve as a guide. Attach an open-star tip, such as Ateco #864 or Wilton #4B, to a pastry bag and fill with buttercream. Hold the bag at a 90-degree angle, gently squeeze, then release halfway into each peak, drawing the tip up until the icing forms a point. Pipe a line of stars across the center, following the line, then add more rows, working from the center out and changing colors every few rows to create an ombre effect.
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