For my birthday every year, I bake my own cake. I enjoy the challenge of coming up with a unique flavor and attempting to decorate it myself. Tradition! Of course, we all whine and moan about food blogs rambling on and on before showing the recipe, so! Let me cut straight to the business before bombarding you will gorgeous cake photos and sentimental poetics.
For the cake:
One box yellow cake mix (I used gluten free — also, I was acting on impulse and needed a shortcut!)
4 large eggs, separated
1/2 cup butter, softened (1 stick)
8 ounces grated almond paste
1 cup of milk
Food coloring of choice
Easy, right? Preheat your oven to 350 degrees Fahrenheit. First, whip the 4 egg whites until stiff peaks form, being careful not to overdo it. Next, use a hand mixer to beat the 4 egg yolks with the butter and grated almond paste. Now, for some fun! Add a third of the cake mix and beat until well combined. Then add half of the milk, again beating until well combined. Repeat with another third of cake mix followed by the rest of the milk. Finish off this batter with the last of the cake mix. Now, get out your trusty spatula! Carefully fold in your whipped egg whites. They will create a fluffy, soft texture. If you want to color your cake batter, now’s the time to do so. If not, stop here. Divide the cake batter into two greased 8 inch cake pans and bake for 34 minutes, or until a toothpick or knife comes out clean. Set your cakes aside to cool.
For the filling:
Approximately 1/2 cup apricot jam
Approximately 1/2 cup raspberry jam
1 cup of semi-sweet chocolate chips
1/2 cup heavy whipping cream
In a small saucepan, heat the cream on medium-low heat. When the cream begins to froth, remove from heat and add the chocolate chips. Let the chocolate melt for about 2-3 minutes, then whisk until a smooth ganache forms.
Slice your two cakes in half. You can opt to level them, but the finished product here was not leveled. Sorry, I’m lazy! Spread some apricot jam across the first layer. Then add about a quarter of the ganache. Spread the raspberry jam across the bottom of the next layer before placing on top of the ganache. Spread more apricot jam across this next layer, and repeat the process until fully assembled. Once you’ve got your top layer on, spread the last quarter of the ganache across the top. Place the cake in the fridge for at least 30 minutes to allow the ganache to set.
For the frosting:
8 ounces of cream cheese, softened (one block)
1/4 cup of butter, softened (half a stick)
1/2 to 1 cup of powdered sugar
Beat the cream cheese and butter together until well combined and fluffy. Carefully beat in the powdered sugar to taste. I prefer a more cheesecake-like flavor to my frosting, but you do you!
Now it’s time to apply the crumb coat to your cake! Gently frost your cake, making sure to smooth the sides and fill any gaps. Very carefully frost the top of your cake to cover the ganache without mixing it together. We want a blank, white canvas for our showstopping mirror glaze!
Now, how do you make a mirror glaze? Sorry, you’ll have to watch Ro do it! I promise it’s worth every minute — seeing the process better prepares you to accomplish such a feat!
Take a look at this gorgeous creation!
What inspired me to create this beauty? Growing up in New York City, my family spoiled me with gorgeous cookies around holidays. Although rainbow slice cookies (aka Italian rainbow cookies or Neapolitan cookies) seem to be associated with Italian Christmas cookie trays, these scrumptiously beautiful treats have a place at the table for any occasion. How did I wind up with the galaxy theme? My daughter enjoyed Rosanna Pansino’s galaxy mirror cake video on YouTube that she requested one for her birthday. I ended up enjoying the process of making the glaze so much that I felt inspired to replicate the recipe for my own birthday. Et voila! This picturesque temptation became a reality. Happy baking!
