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Glamorous NYE Star Cake Recipe!!

| Filed under: HolidazeFoodRecipes


Do U know who Lauryn Cohen, aka the Bella Baker is??

Well, she's the queen of sweet, and is known for her creative treats and crafts! She recently launched a holiday baking guide called Sweet Gifts, filled with innovative and delicious recipes for the holidays.

She wants us to kick off the new year in style — so listen up! Here are some of her favorite NYE recipes!

The Glamorous Star Cake:

Lucious Lemon Cake

2 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ½ sticks (12 tablespoons)
unsalted butter, softened
1 ½ cups sugar
2 teaspoons grated lemon zest
4 large egg whites plus 1 large
whole egg
1 cup whole milk
½ teaspoon pure lemon extract
1 teaspoon pure vanilla extract

Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick spray. Sift the flour, baking powder, and salt together; set aside.

Beat the butter on medium-high speed until pale and flu#y. Add the sugar and lemon zest and continue to beat until well combined. Add the egg whites, followed by the egg, and beat until fully combined.

Mix together the milk, lemon extract, and vanilla extract in a cup. Reduce mixer speed to low. Add half of the flour mixture to the butter mixture, followed by the milk mixture, and finally the remainder of the flour. Scrape down the sides of the bowl and give the batter one final stir. Divide the batter between the two pans. Smooth the tops of the cakes with a rubber spatula and bake for 38–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 15–20 minutes. Wrap each layer in plastic wrap and freeze for an hour.

Swiss Meringue Lemon Buttercream

16 large egg whites (2 cups)
4 cups granulated sugar
5 cups (2.5 lbs, or 10 sticks)
unsalted butter, softened but
cool, cut into cubes
2 tablespoons pure
lemon extract
¼ teaspoon salt

Make sure the bowl of the mixer and the whisk attachment are very clean and dry. Place egg whites and sugar in the bowl, and place over a pot of slightly simmering water (do not allow the water to boil), whisking constantly, until temperature reaches 140°F (or, if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot).

Remove from stove, and place bowl on the stand mixer fitted with the whisk attachment. Whip until the mixture is thick and glossy and, most importantly, until the bowl no longer feels warm to the touch.

Switch to paddle attachment and, on low speed, add butter, one cube at a time, until incorporated. Keep mixing until the mixture reaches a silky smooth texture. If the mixture starts to curdle during the process, don’t worry. Just keep mixing and it will eventually smooth out. Add lemon extract and salt; mix well. If buttercream is too runny, place it in the refrigerator for about 15 minutes; then beat again. Use immediately, or refrigerate for up to 1 week.


Remove cake from freezer and cut each cake layer evenly into 8 wedges. Arrange 5 wedges, point side out, in a star shape on a cake plate. Spread about 1 ½ cups of the lemon buttercream over the top of the 5 wedges and inside the center opening of the cake to maintain the star shape. Repeat procedure to form a second layer with 5 wedges and filling. Top each section with another cake wedge to form a third layer. Place the one remaining wedge of cake into the center to fill the hole in the middle of the cake. Spread a thin layer of buttercream in a crumb coat over the top and sides of the cake, smoothing with a wet metal spatula. This helps to hold the crumbs in and keep them from getting into the rest of the buttercream. Chill 30 minutes in the refrigerator. Spread remaining buttercream evenly over the top and sides of the cake, smoothing with a wet metal spatula. Place cake in the refrigerator to chill. In the meantime, roll out the white fondant on a clean surface dusted with confectioner’s sugar. Keep picking up and turning the fondant as you roll so that it does not stick to the surface. Roll the fondant so that it is large enough to completely cover the star cake, and so that it is approximately ¼ inch in thickness. Remove cake from the refrigerator and place on work surface. Pick up the fondant and gently place it on top of the cake, so that it covers the top and drapes down to cover all of the points of the star. Using your hands and working quickly, smooth down the fondant so that it is flush on top and all sides with the cake. Cup the palm of your hand around each point of the star to smooth it down and keep smoothing and working the fondant until it is molded perfectly onto the star cake. Outline the base of the cake in silver rhinestone ribbon and outline the top of the cake with small silver dragées.

Note: Ribbon is not edible and should be removed before slicing.

MMMMMMMM!!! Sounds fab to us!!

Happy New Year, everyone!

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