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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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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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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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Galaxy mirror glazes are made from condensed milk, white chocolate, water and gelatin to produce a shiny liquid topping that you pour over the cake. The black, navy blue, pink, purple, etc. create a marbling over the cake resembling a galaxy. What cake to use for galaxy cake? Any cake, even cake mixes are fine. I used my favorite vanilla cake.
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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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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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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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For the chocolate cupcakes: Preheat your oven - 180 C / 160 C fan / 350 F / gas mark 4 - and line a 12-hole muffin or cupcake tin with paper or silicone cases. In a large bowl, measure out all your ingredients. Mix well with an freestanding mixer, electric whisk, or simply with a wooden spoon, until smooth and combined.
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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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To make the cupcakes, mix together the butter and caster sugar until smooth, ideally using a electric mixer. Add the eggs and milk, and whisk in. Add the self raising flour, Galaxy Hot Chocolate Powder and baking powder and whisk in gently. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted.
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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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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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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.
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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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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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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.