Stacked Star Cake Recipes

TWO-TIER STACKED CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of three 6-inch cake pans with cooking spray. Grease the bottom and sides of three 9-inch cake pans with cooking spray.
• For the 6-inch cakes: Place 1 box cake mix, 1 cup water, 1/3 cup vegetable oil and 3 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 6-inch pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a wire rack.
• For the 9-inch cakes: Place the remaining 2 boxes cake mix, 2 cups water, 2/3 cup vegetable oil and 6 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 9-inch pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely on a wire rack.
• For the buttercream: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, about 2 minutes. With the mixer on low speed, gradually add the confectioners' sugar and milk, 1 tablespoon at a time, alternating between the two until no lumps remain. Add the vanilla and salt and mix until incorporated. Transfer the buttercream to a piping bag fitted with a 2D tip.
• Place one 9-inch cake layer on a 10-inch cardboard round and place on a rotating cake stand. Pipe 1 to 1 1/2 cups buttercream on top and use an offset spatula to spread into an even layer. Place a second 9-inch cake layer on top of the buttercream and pipe another 1 1/2 cups buttercream on top. Spread into an even layer, then top with the last 9-inch cake layer.
• To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer cake to the refrigerator and chill for 30 minutes.
• Repeat the process with the 6-inch cakes and chill.
• Remove the cakes from the refrigerator.
• Press a 6-inch cardboard round in the center of the 9-inch cake to make an outline. Remove the cardboard. Push 1 cake dowel or bubble tea straw into the cake within the outline you just made.
• Make a line with an edible pen where the top of the cake hits the dowel. Remove the dowel and cut at the line. Use the cut dowel as a model to cut 3 more. Push the 4 dowels evenly into the cake within the outline.
• Gently place the 6-inch cake on top of the dowels. Thread a long dowel through both cakes. Cover the top of the wooden dowel with frosting.
• Using a small round tip, pipe more buttercream in the gap between the cakes, or smooth with a spatula.

STAR-INSIDE CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a half sheet pan or jelly roll pan with cooking spray.
• For the red-and-blue cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth.
• Divide the batter between two medium bowls. Use food coloring to tint one bowl red and the other blue. Transfer each of the colored batters to plastic piping bags or resealable plastic bags. Snip the end of each bag, and pipe your batter into the half sheet pan or jelly roll pan in 1/2-inch-thick rows, alternating colors.
• Bake the sheet cake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cake cool to room temperature. Once cool, use a star-shaped cookie cutter to cut out shapes from the striped cake.
• For the white cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth. Transfer the batter to a piping bag or resealable plastic bag. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Pipe a thin layer of the white batter, about 1 inch deep, into the bottom of the pan.
• In the loaf pan, stand the star cakes upright and press them into the batter, creating two rows, side by side. Pipe the remaining white batter into the pan, covering the stars.
• Bake the loaf for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes, then unmold it and cool to room temperature.
• For the buttercream frosting: Beat the butter until it is light and fluffy, preferably in a stand mixer with the paddle attachment on medium speed. With the mixer on low speed, gradually add the confectioners' sugar, 1 to 2 cups at a time, allowing each batch to incorporate with the butter. (Use less confectioners' sugar for a slightly more buttery, looser frosting; use more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium, and add the salt, vanilla extract and cream. Beat until smooth, an additional 3 minutes.
• Use a serrated knife to level the cake and to carve off any dark brown spots. Place the cake on a serving plate.
• Frost the cake with an initial thin layer of buttercream. Place the cake in the refrigerator for at least 15 minutes to allow the frosting to harden. (Note: This first layer doesn't need to look perfect, as the next layer of buttercream will cover it up.)
• Using an offset spatula, and working in an upward direction around the cake, add a second layer of frosting, approximately 1/2 inch thick. Add the remaining buttercream to a piping bag or resealable plastic bag fitted with a star tip (such as a Wilton #32 tip). Working in rows, pipe small dollops of frosting onto the top of your cake.
• Sprinkle with the red, white and blue sprinkles.

OLD-FASHIONED STACK CAKES

Steps:

• Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition., Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter., To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.

STACKED STAR CAKE

Steps:

• Cover the cake and set aside. Knead the 500g icing for the stars and roll out to 5mm thick on a surface dusted with icing sugar. Dust with edible lustre, then rub it in with your fingertips. Stamp 20 stars out of the icing using one 6cm cutter, or use two different-size cutters if you have them. Leave to dry overnight.
• If you're putting a ribbon around the cake, do this now. Start building up the hardened stars - start with three in a triangle shape, pushing the points into the icing on the cake for stability. Build on this basic frame, letting the stars support each other. Lay a few stars around the base of the stack. Cake can be iced up to a week ahead.

TENNESSEE STACK CAKE

Steps:

• For the filling:
• Bring the apples and water to cover to a boil in a medium saucepan.
• Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
• Drain the apples and let cool until just warm, about 15 minutes.
• Puree the apples in a food processor until smooth.
• Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
• For the layers:
• Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
• Coat 2 baking sheets with cooking spray.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
• With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
• Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
• Divide the dough into 8 equal portions.
• Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
• Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
• Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
• Transfer the disks to a rack and cool completely, at least 1 hour.
• Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
• To assemble the cake:
• Place one layer on a serving plate and spread with 1 cup filling.
• Repeat 6 times.
• Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
• Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
• Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.

STACKED PANCAKE CAKE

Steps:

• Stir together pancake mix and water until combined but still slightly lumpy. Line baking sheet with parchment paper. Set both aside.
• Preheat 10 inch (25 cm) nonstick frying pan over medium heat. Spray with cooking spray. Pour 1/2 cup (125 mL) batter into pan; quickly spread into 7 to 7½ inch (18 to 19 cm) pancake. Cook for 2 to 3 minutes or until bubbles appear on top and bottom is golden. Turn only once and continue cooking until second side is done. Transfer to prepared baking sheet. Repeat with remaining batter to make total of 7 pancakes. Let cool, about 15 minutes.
• Whip cream in chilled bowl with icing sugar and vanilla.
• Place one pancake on serving platter; spread with 1/4 cup (50 mL) of the skyr. Repeat layers until all pancakes and skyr are used. Spoon whipped cream on top; spread, leaving 1 inch (2.5 cm) border bare. Top with berries. If desired, garnish with mint. Cut into 8 slices; serve drizzled with maple syrup.
• Place one pancake on serving platter; spread with 1/4 cup (50 mL) of the skyr. Repeat layers until all pancakes and skyr are used. Spoon whipped cream on top; spread, leaving 1 inch (2.5 cm) border bare. Top with berries. If desired, garnish with mint. Cut into 8 slices; serve drizzled with maple syrup.

OLD FASHIONED STACK CAKE

Steps:

• Cream sugar and butter together; add eggs, 1 at a time,beating well after each addition.
• Sift flour, measure with dry ingredients.
• Add dry ingredients alternately to batter with butter, milk, and vanilla.
• Work dough like biscuit dough.
• Divide into 6 or 7 parts.
• Pat into cake pans and bake 10 to 12 minutes in 375 degree oven.
• Stack and add dried cooked apples between layers.
• Thanksgiving and Christmas cake.

MAXINE'S BANANA STACK CAKE

Steps:

• Preheat oven to 350F; grease 2 round 9 inch cake pans.
• Sift dry ingredients in large mixing bowl, add oil, buttermilk, and mashed banana. Mix until all dry ingredients are dampened, then beat at low speed for 2 minutes. add the eggs and beat for one minute. Pour the batter into the prepared pans, add English walnuts to bottom layer, and bake for 25-30 minutes. Cool for 10 minutes and add frosting. I put a light layer of frosting between layers and a iced the rest around the cake.
• Icing: Cream cheese and butter at room temperature.
• Combine all ingredients except for chopped pecans. Fold in pecans and frost cake.
• I store cake in refrigerator and it makes it moist.

GRAHAM CRACKER STACK CAKE

Steps:

• Spread apple butter thickly on graham cracker and place another graham cracker on top.
• Spread apple butter on top of it and add another cracker.
• Continue this until all crackers or apple butter is gone making 2 stacks on a plate.
• Chill for a few hours until graham crackers are soft.
• Serve.

OLD-FASHIONED STACK CAKE

Steps:

• Make filling:
• In a large bowl combine apples and water and chill, covered, overnight.
• Transfer apples and water to a large heavy saucepan (at least 5 quarts) and add sugar, salt, and cinnamon. Bring mixture to a boil, stirring, and cook at a low simmer, stirring frequently, until softened, 30 to 40 minutes. Stir in vanilla and cool completely. In a food processor pulse apple mixture in batches until chopped coarse, transferring to a large bowl. Filling may be made 1 day ahead and chilled, covered.
• Make cake layers:
• Preheat oven to 400°F.
• In a small bowl stir together buttermilk, baking soda, and baking powder and set aside. Into a large bowl sift together 4 cups flour and salt.
• In another large bowl with an electric mixer beat shortening with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add buttermilk mixture and beat until combined well. Gradually add flour mixture, beating until combined well. Add enough of remaining 2 cups flour, 1/4 cup at a time, to form a soft but not sticky dough.
• Turn dough out onto a lightly floured surface and divide into 6 pieces. Working on a lightly floured sheet of wax paper shape each piece into a disk and roll each disk into a 9-inch round. Arrange rounds on wax paper and gently prick dough all over with a fork. Bake layers one at a time on wax paper on a baking sheet in middle of oven until golden, 12 to 15 minutes. Cool layers completely on racks and carefully remove wax paper.
• Assemble cake:
• Spread 1 cup filling on one cake layer and top with another cake layer. Continue layering filling and cake layers in same manner, ending with a cake layer. (Reserve any remaining filling for another use.) Chill cake, covered, overnight and bring to room temperature before serving. Dust top of cake with confectioners' sugar and serve with whipped cream.

STRAWBERRIES-AND-CREAM STACK CAKE

Steps:

• Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
• Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
• Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
• Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
• Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.