On a similar theme as my galaxy macarons, I wanted to create a galaxy cake. The cake portion is simply a no egg, no dairy chocolate cake. The recipe is available in the Vegan Meringue Facebook group recipe files: it’s the chocolate midnight cake by Rebecca August.
The frosting is a vegan buttercream. I originally made about 2.5 cups, but realized with the petal technique I was going to need quite a bit more. I made another 1.5 cups of icing and it ended up being just enough. I highly recommend using Earth Balance butter for frosting recipes. We normally wouldn’t eat a lot of artificial color like this; I usually pawn most of my baking off on coworkers and friends!
I topped the cake with these galaxy meringues, which were made with 1/3 cup reduced aquafaba and 1/2 cup sugar. I dripped gel color down the inside of the piping bag to achieve the galaxy effect. I also crumbled one of the meringues, sprinkled on a little powdered sugar, and used pearl sprinkles for the stars and moons.
The petal technique is extremely easy. Pipe a blob of frosting with a piping bag fitted with a round tip, and spread it to the right with a spoon or spatula. Continue piping and spreading all the way around.
The cake itself is moist and delicious and we’ve been slowly enjoying it over the past few days.
Hope you enjoyed the photos!