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Bake This, Wear That! Gold Star Cakes Edition


I'm really excited to share a brand new feature we're adding to the blog this year, it's called Bake This, Wear That! It's all about pairing cute desserts with something cute to wear. My daily uniform over the past few years has become a t-shirt, yoga pants and messy ponytail, so I definitely needed some help with this project. I decided to enlist the help of my good friend who is a personal stylist.

I came up with the idea for these Gold Star cakes on New Year's Day. I felt that we all needed gold stars for making it through the crazy year that was 2016, and that we should also celebrate our small victories in life. I like to celebrate with cake and I bet since you're here reading this, you do too!

Ready to see what we picked to wear with our gold stars?


This tee from bando.com was pretty much an instabuy. There were moments last year when I struggled and felt overwhelmed, but I tried to look for the lessons in those moments and be thankful for them. I've learned that when I'm thankful I'm happy. I did my best, and although it wasn't perfect it was good enough! I really love how the tee was styled with the cute bandana (I would have never!) and the simple dark denim skirt is giving me a total 70's vibe. Love it!

Now - let's talk about these delicious cakes!


The base recipe is a butter pound cake that is truly multi-purpose. I've used it countless times in trifle recipes and many times it's been the MVP of a quick strawberry shortcake. It's wonderful baked in a loaf pan (and grilled!) but here I've baked in in a 13x9-inch sheet. I used a 4.5-inch star cookie cutter to cut the cake into star shapes, and you can find it for purchase here.

I almost never buy canned frosting - I mean, really. But recently I learned that a tub of vanilla has a shining virtue. If you heat it, flavor it with pure extracts, and tint it with food color, it makes a great pourable faux 'fondant' for petit fours. I flavored the glaze with pure lemon extract, which I think matches the cheerful messages on the cakes. The edible alphabet letters are made by Wilton, and you can find them here.


This whole blog post has been a good exercise for me, a true introvert (INFP for those MBTI acquainted) and I hope it's been fun for you too. Most importantly, I hope you find a reason to make yourselves some gold star cakes!



Gold Star Cakes
Yields about 6 cakes

You’ll need a 4.5-inch star-shaped cookie cutter and edible alphabet letters to make these cakes.

Butter cake
2 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) salted butter, at room temperature
2 teaspoons vanilla extract
1 1/2 cups granulated sugar
5 large eggs, at room temperature

Glaze and décor
1 tub (16 oz.) ready-made vanilla frosting (I used Pillsbury Creamy Supreme)
1 teaspoon lemon extract
Lemon yellow gel food color
1/4 lb. yellow ready-made fondant
1 package Wilton edible alphabet letters
Corn syrup

Preheat oven to 325°F. Butter and flour 13x9-inch cake pan.

Sift flour and salt into a bowl. Set aside. Put butter, vanilla and sugar in the bowl of an electric mixer and beat on medium speed until light and pale, 3 to 5 minutes. Add eggs one at a time; beat well with each addition.

With mixer on low, add flour to butter mixture gradually until it is fully incorporated; do not over mix. Pour batter into prepared pan and smooth top with spatula. Bake until toothpick inserted in center of cake comes out clean, about 30-35 minutes. Turn cake out onto cooling rack. Allow cake to cool completely.

Use the star-shaped cookie cutter to cut as many stars as possible from the sheet cake. Place the cakes on a grid cooling rack, and then place the rack on top of a large baking sheet.

Heat the ready-made vanilla frosting in the microwave for 30 seconds at 100% power. Stir well. If lumps remain, heat at 10 second intervals until it can be stirred smooth. Stir in the lemon extract and food color. Pour the glaze over the cakes on the wire grid. The glaze will run and cover most of the edges of the cakes, but there may be a few bare spots. Use a knife to spread the glaze over any bare spots on the cakes. Let stand while you prepare the fondant.

Knead the fondant well and roll it between two pieces of parchment paper to 1/4-inch thickness. Use the same star cutter you used to cut the cakes to cut out fondant stars. Line up and lay the fondant stars onto the star cakes. Let stand until completely set, about 1 hour.

Carefully remove alphabet letters from the sugar sheet at their perforation. Plan the encouraging words you’ll use and line them up in order (I especially like ‘GO ME!”). Use very small dots of corn syrup on the backsides of the letters and arrange the words on the cakes.

Store the cakes airtight. Give to friends and loved ones that need some encouragement or praise!

Note: Pound cake scraps can be used on ice cream sundaes, or layer them in a mason jar with strawberries and whipped cream.


Style by Christen Jo.
Featured clothing is linked below. 
Tee/bando.com. Skirt/ASOS. Bandana/Walmart. Tights/Target. Shoes/Amazon. Lip/Sephora. 


link Bake This, Wear That! Gold Star Cakes Edition By Published: Gold Star Cakes Recipe


12 comments :

  1. Just thought Id point this out

    'and you can it here for purchase' - typo

    Also, really cute cakes, really need to invest in some nice cookie cutters. love the stars and what a happy yellow

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  2. Love the outfit and the cakes! You look great :)

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  3. Such a fun thing to do, the pairing of recipe and outfit! VERY cute outfit and I love the star cakes.

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  4. You're so cute! I love the cake idea too :)

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  5. Loved the outfit and the charming cakes! What a fun party idea!🎈

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  6. Awesome outfit, Heather, and you are rocking it!! Maaike (Your Biggest Fan) really enjoyed seeing this! And, the cakes are adorable. We are baking the rainbow checkered cake for Valentine's Day again this year--a Heather Classic! Love from Maaike (baking from SprinkleBakes and reading your blog since she was 9!) and Laurie, Your Fans in Illinois

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    Replies
    1. OH, thanks so much Laurie! Please tell Maaike I said hello, and I'm so happy she enjoys making the rainbow cake! She's so talented. I imagine that she's a real pro at the checkerboard technique by now!

      xo
      h

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