This is again a really easy cake to make. I was really surprised to do a search online to find hardly any full moon cakes.
1 round sponge cake cake (ready made or see this recipe )
Fondant icing (amount is depending on the cake size 6 inch = about 1/2 a pound)
Yellow food colouring Silver edible pearlescent powder (bronze or gold colour may also work)
Start by placing the fondant in a thick plastic food bag. This helps to prevent discoloration of hands and nails and also allows you to do something else while kneading in the colour .
Put fondant in plastic bag
Add a couple of drops of food colouringbut no more initially. We are after a light cream colour and not yellow icing. Add more if necessary but take your time and knead it in well.
Roll out the icing . I roll out in between greaseproof paper as it is unnecessary to use icing sugar (unless your icing is very sticky)
Add icing to cake and smooth out. I found I didn’t need anything to hold the icing to the cake but you could use jam/jello.
Cover cake with fondant icing
Add random sized craters
Then add craters. I used cake modelling tools but anything with a rounded end will do. Make various sizes to form the lunar craters. Once the craters are added you could stop there. You have a great representation of the full moon.
You could add eyes and a mouth and make a Man-in-the-moon cake. I took a stencil I created of the lighter areas of the moon, cut them out and smoothed them onto the the top of the cake.
Place stencil on cake
I then took some silver pearlescent powder and highlighted the areas in between the stencilled areas. I also highlighted some craters. This effect looks fantastic under glowing light such as birthday candles. Not so great under out lousy home lighting of an evening though! There we have our full moon cake. Why not make one every lunar month?
The finished full moon cake
I’m eagerly awaiting the release of the new Duncan Jones movie “Moon”. So since I was making a moon cake I thought I’d have a go at a fun cake of the trailer:
Mimicking the trailer for "Moon"
Ok so it might not be a very good replica, so here is the original trailer. It excites me to think there is a true sci-fi movie out later this year. It looks and sounds beautiful
I have a great fondness for the writing of Neil Gaiman, so when the movie version of his book Coraline was released, I didn’t expect to find myself sitting in the theatre completely ignoring several seconds of dialogue while I tried to memorize the details of a birthday cake.
A scene from the movie Coraline (produced by Laika Entertainment).
But that’s what happened and this article is the result of that missed dialogue. Here’s a cake
perfect for Coraline Birthday parties or Coraline Halloween celebrations (tell me you don’t expect to see children with some sort of safety-approved version of black button eyes this Halloween), this cake is my interpretation of the Other Mother’s cake as presented in the movie — tall chocolate topped with delightfully runny pink icing.
Be forewarned: this cake requires three batches of frosting (and one’s tricky) plus a goodly bit of patience (or maybe the patience part was just me experimenting with “dripping icing” recipes). If you’re looking for an easy Coraline cake, check out the Coraline Button Cakes.
Because of the cream cheese and milk in the drippy frosting, this cake should be refrigerated until time to serve.
The Other Mother’s cake is made with three 9″ rounds, so if using a box mix (I used Betty Crocker’s SuperMoist Dark Chocolate), you need two boxes. Bake 4 – 9″ rounds of the cake of your choice. You only use three of the rounds for this cake, but you can use the fourth layer as a practice cake for the drippy icing or turn it into a Button Cake.
After baking, level the cake layers. Use either a “cake leveler” or carefully cut through each cake layer with a large knife.
Make a batch of pink buttercream frosting. I made the Butteriest Buttercream Recipe. Prior to adding the coloring, set aside 1/4 cup of uncolored frosting. For coloring, I used Wilton’s Gel Coloring, “Rose”.
Frosting between layers.
Place one layer on a cake board or plate. Frost with the pink icing, but don’t go all the way to the edge. Because the sides of this cake are frosted with brown icing, you don’t want the pink squooshing out and then have you spending time trying to cover pink with brown. Frost between all three layers with pink frosting.
Frost the top of the cake. This layer of frosting is not the “drippy” layer, but it does provide a moisture barrier between the drippy layer and the cake. You should have some frosting leftover, set aside to use for piping at the base of the cake.
Chocolate frosting on sides of cake (before smoothing).
Make a batch of dark brown buttercream frosting. I used the Chocolate Buttercream Frosting Recipe, but instead of regular cocoa, I used Hershey’s Dark Chocolate Cocoa — that’s what makes the frosting such a lovely dark brown (which contrasts beautifully with the pink frosting). Frost the sides of the cake. For easy frosting, I used a pastry bag with a frosting tip (it’s so much faster and easier than spreading).
1 – 8 oz. package of cream cheese at room temperature
2 oz. butter (1/2 stick) at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
Pink coloring (same as coloring used for pink buttercream)
8-10 tablespoons milk
Recipe Note: It’s critical that the cream cheese be at room temperature. If you attempt this recipe with the cold cream cheese, you’ll likely end up with ugly white lumps of cream cheese in your icing.
Cream cream cheese and butter together.
Add one cup of powdered sugar and the vanilla to the cream cheese mixture. Mix thoroughly.
Add second cup of powdered sugar and two tablespoons of milk. Mix thoroughly.
Add up to a total of 10 tablespoons of milk (one tablespoon at a time) until the frosting is at the desired consistency (I used 8 tablespoons).
Just some of my practice drips.
This recipe makes a batch of frosting with enough for you to do some practice drips and, trust me, you should practice. The drippy frosting is easy enough — once you get the hang of it. The picture to the left is my practice. You can practice on leftover cake, a box, an old milk jug, whatever — what you practice on doesn’t matter, just practice.
Adding the drippy frosting.
Take a regular spoon (“teaspoon” size), scoop up some of the drippy frosting and hold the spoon perpendicular to the top of the cake and hold it just inside the edge of the cake. Hold the spoon just above the cake, so that the frosting drips off and flows over the edge. “Jackhammer” the spoon (without touching the cake) to encourage additional frosting to flow into the drip (the “jackhammers” are tiny, fast, up and down movements).
If you make a drip you don’t like, the best thing to do is to decide you really do like that drip. Don’t try to flow more icing over an existing drip — the excess weight will stress the drip and it will not fix the look of the drip. As I said earlier, trust me on this one.
Do a mix of short and long drips. The drama of the long drips is accentuated by the shorter drips.
Once you’ve finished with the drips, cover the top layer of buttercream with a thin layer of the drippy frosting.
Now, remember the 1/4 cup of plain colored buttercream that you set aside? Use that to pipe simple stars (or other shapes to your preference) to serve as candle holders on the top of the cake. Place candles in buttercream holders.
The Other Mother's Cake
About the candles — I was surprised to discover that my local supermarket (nor three others in the vicinity) didn’t carry simple pink birthday candles. I did finally find some at a local department store, but they also had some “extra-tall” pink candles. I bought some of both and I’m here to tell you that with this tall cake, the tall candles are almost a must. They really make a difference in the presentation of the cake.
Please note that the “drippy” frosting never fully hardens (it’s not supposed to), so use care in moving the cake. If you have to transport the cake in a vehicle, I recommend refrigerating for several hours prior to moving to make the frosting more stable. I haven’t had any problem with moving my cake around (though when I bumped it with my camera, sure enough, I ended up with pink icing on my camera). Just a note of caution born of experience.
Because of the cream cheese frosting (with an excess of milk), serve immediately or refrigerate until time to serve.
Jack makes his bid for being added to the cake blog.
If you’ve read the book, Coraline (or seen the movie), you know that black buttons are basically evil and to be feared… at least when they serve as a substitute for eyes.
If you love the Coraline story and are planning a Coraline party, here are the easiest Coraline cakes, simple black (and yes, evil) buttons. There are two styles of buttons: one for people in a super hurry and one designed to be a replica of the button in the Coraline movie. (For a more complex cake, check out the Other Mother’s Birthday Party Cake.)
Bake two 9″ round layers of the cake of your choice. I baked Betty Crocker’s SuperMoist Milk Chocolate Cake.
The Easiest Button
Cutting holes for thread.
Use toothpicks to mark placement of the thread holes in the buttons. If you have a cookie or fondant cutter the proper size for the holes in your button cakes, by all means use those to cut the holes. I didn’t have the right size cutter, but discovered that a champagne flute was perfect. If you use a champagne flute (or other glassware) to cut the holes, press the flute straight down, twist the flute about making a full circle and then lift straight up.
Champagne Flute as cake cutter.
As you can see, the cake sticks inside the champagne flute, leaving the perfect thread hole. Remove cake from flute and cut additional holes.
Fill a parchment bag with black frosting and a plain circle tip (I used a #5 tip) to make the thread in and between the thread holes. I tried a variety of different thread layouts and sizes — everything from lots of piled up criss-crossing threads to very neat, calculated, and layered threads. In the end, I found that 2-3 spaced out individual threads (in each direction) gave the best overall look.
If you don’t have a pastry bag or simply prefer an even easier cake, use black string licorice for the threads.
That’s all there is to it, you just made the simple button cake — perfect for your Coraline party!
Replica Button Cake
Coraline Replica Button Cake
The Coraline movie buttons, have four holes and an indentation.
Cutting button indentation.
To create the indentation, first cut a circle in the cake as deep as you want the indentation. You can either download this 6″ circle pattern for a guide, or you can do as I did and find a saucer or dessert plate that’s about the right size to use as a pattern.
Once you’ve cut the circle, remove the center portion of cake using a fork or spoon to pull out the unwanted cake portions. When you’re finished, you should have a cake resembling the one in the picture to the left.
Follow the instructions above for removing thread holes, frosting, and finishing the cake.