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Stars-and-Moon Cake

The cookies on top are made from the same wafer batter as the actual cake and decorated with royal icing.

  • servings: 10

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for parchment
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/3 cups packed light-brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups heavy cream
  • 1/4 cup confectioners' sugar
  • Royal Icing

Directions

  1. Step 1

    Sift flour, cocoa, salt, baking powder, and baking soda in a bowl. Mix butter and brown and granulated sugars on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.

  2. Step 2

    Divide dough into quarters; shape into squares. Wrap each in plastic; refrigerate until firm, about 30 minutes. Working with 1 square at a time, roll out dough between pieces of lightly floured parchment to 12-inch square, about 1/8 inch thick. Transfer on parchment to baking sheet; freeze until firm, about 20 minutes.

  3. Step 3

    Preheat oven to 350 degrees. Cut dough into rounds with 2 1/4-inch cutter and into moon and stars with shaped cutters. (You will need 75 rounds for the cake; use remaining dough as desired.) If dough becomes too soft, freeze for a few minutes. Space cookies 1 1/2 inches apart on baking sheets lined with parchment. Freeze until firm, about 15 minutes.

  4. Step 4

    Bake until centers are firm to the touch, 10 to 12 minutes. Transfer to wire racks to cool. Can be stored in airtight containers at room temperature up to 1 week.

  5. Step 5

    Beat cream and confectioners' sugar until soft peaks form.

  6. Step 6

    Lay 15 cookies in an 8-inch circle, overlapping edges slightly to fill the circle. Spread with about 11/4 cups whipped cream. Repeat, making 5 layers. Refrigerate at least 6 hours or up to 1 day.

  7. Step 7

    Tint royal icing as desired. To frost moon and star cookies, pipe icing around edges; pipe zigzags to fill in, and spread with small offset spatula. Let stand until set, 1 to 2 hours. Serve cake, garnished with moon and star cookies.

Source
Martha Stewart Kids, Spring

Reviews (3)

  • 1 Mar, 2013

    would this work as individual cakes and maybe use the larger one for centerpiece? maybe a smaller moon and star on indiv's?

  • 10 Jan, 2012

    This cake is very tasty but trying to cut and serve this cake is a party nightmare. The recipe does not state a special way to cut and serve it so I assumed it would be in the normal way...nope. It slid all over the place and people laughed as I struggled to give them the serving size they asked for. Everyone got large servings to say the least. Does anyone else who has made this have any ideas???

  • 10 Jan, 2012

    This cake is very tasty but trying to cut and serve this cake is a party nightmare. The recipe does not state a special way to cut and serve it so I assumed it would be in the normal way...nope. It slid all over the place and people laughed as I struggled to give them the serving size they asked for. Everyone got large servings to say the least. Does anyone else who has made this have any ideas???