Instructions
Chocolate Stars:
Melt white candy coating in the microwave using 30-second intervals, stirring between each interval until melted.
Transfer the melted chocolate into a squeeze bottle.
Squeeze chocolate into a star mold, ensuring to tap the mold on the work surface to release any air bubbles.
Place the mold in the freezer for 10-15 minutes until the chocolate stars pop out of the mold easily.
Invert the mold onto a piece of parchment paper and allow the stars to come to room temperature.
Spray the stars with blue diamond dust for an extra sparkle.
Cake Preparation:
Fill and crumb coat a 6-inch 2-layer cake with your desired frosting and leave it to chill.
Decoration:
Spread a band of red buttercream around the middle of the cake where the two layers meet, ensuring to smooth it out.
Use an offset spatula and the movement of a turntable to pull the spatula through the red buttercream to create dimensional stripes.
Spray the red buttercream with blue diamond dust to add shimmer.
Apply white buttercream to the bottom and top of the cake, overlapping the red buttercream with a jagged edge.
Smooth the white buttercream with an icing scraper. Use a cake cloth and fondant smoother for a smooth surface.
Starting from the outside edge of the cake, use an offset spatula and the movement of the turntable to pull the tip through the icing on the top of the cake, creating an indented spiral effect.
Apply sprinkles to the jagged edge of the white buttercream using tweezers for precision.
Pipe a royal blue shell border at the bottom of the cake using a piping bag fitted with a #22 piping tip.
Pipe blue swirls in light blue buttercream on the top edge of the cake using a piping bag fitted with a 2D piping tip.
Place the white chocolate stars onto the light blue swirls, gently pressing them into place.
