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Topic: Sarlacc Cake  (Read 1375 times)
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teaandcraft
« on: October 11, 2015 02:53:12 AM »



I was inspired to make this Sarlacc Cake by Kathleen at Yummy Crumble. However I wanted a gingerbread flavoured cake, so I didn't follow Kathleen's recipe. Instead I used my Anzac Cake recipe but omitted the coconut, vanilla essence, and vinegar and added two teaspoons of ground ginger, and half a teaspoon each of ground cloves and ground nutmeg.



I made cinnamon cookies for the tentacles and jaws, but they puffed up a lot so if I was to make this again I'd choose a different recipe. A Madeleine tray is recommended by Kathleen for shaping the jaws of the Sarlacc, but I don't have one and didn't think I could really justify buying one. Instead, I used aluminium foil to create two shapes that looked kinda like the head of a spoon turned upside down. I laid a sheet of paper baking over these molds and then shaped the cookie batter over them. It turned out pretty well! I had to cut off some of the biscuit because it was a little too tall for the cake, but I need biscuit crumbs so they didn't go to waste ^___^



Once everything was cooked, I mixed up some cinnamon chocolate icing and put it in the hole of the cake and around the edges of the hole. The icing ensures the Sarlacc tentacles and jaws don't move around too much once you place them in! I used some of the excess biscuits to make into crumbs and spread them over the icing to resemble sand. I added the remainder of the icing into the Sarlacc's mouth where it works to hold the jaw even more firmly in place, and also kinda resembles a maw.
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Abbeeroad
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« Reply #1 on: October 12, 2015 07:41:51 AM »

Ultra cool!!
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Quantumphysica
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« Reply #2 on: October 14, 2015 10:12:54 AM »

This is epic! Was it as glorious to eat as it is to look at?
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teaandcraft
« Reply #3 on: October 14, 2015 08:27:26 PM »

Thank you @Abbeeroad!

I'm delighted to report that it was delicious @Quantumphysica! Ever since I first made the Anzac Cake it's been requested by all of my friends for their birthdays and, since I was getting a little tired of making the exact cake every time, I've been experimenting with different versions. It's a dense, moist cake which makes it fantastic for heavy decorations (it can withstand the weight!) but it also doesn't taste dry without icing on it. Icing is always still recommended though ~____^
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« Reply #4 on: October 26, 2015 11:57:24 AM »

Ha! How fun.
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