Bb 8 Cake Recipes

BB-8 CAKE

Steps:

• Preheat oven to 350°. Prepare cake mixes according to package directions. Pour batter into 2 greased 1.5-qt. ovenproof bowls and 2 greased 10-oz. custard cups., Bake until a toothpick inserted in the center of each cake comes out clean; 40-45 minutes for custard cups and 60-65 minutes for bowls. Cool in pans for 5 minutes before removing to wire racks to cool completely. , For frosting, beat shortening and butter in a bowl. Beat in confectioners' sugar, vanilla and enough milk to reach spreading consistency., Use a serrated knife to level the cakes. Place 1 large cake flat side up on an 8-in. serving plate. Frost top of cake. Place remaining large cake on top with the flat side down and edges even. Frost top and sides., For the head, place 1 custard-cup cake with flat side up on serving plate. Frost top of the cake. Place remaining custard-cup cake on top with the flat side down and edges even. Frost top and sides. Trim 1 side of assembled head so it is flat, then place head above the body, using extra frosting to adhere. , To decorate the cake, use orange Reese's Pieces to create four 3-inch circles randomly placed on the body. Arrange silver nonpareils and additional orange Reese's Pieces in decorative patterns inside each circle. Use additional orange Reese's Pieces and nonpareils to form parallel lines at the top and bottom of the head. Place 1 mini Oreo and 1 brown Reese's Pieces candy outlined with nonpareils in between the parallel lines to make the cameras. Insert pretzels sticks into head for antenna, leaving 1 longer than the other.

BB-8 COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cake pan and an 8-inch cake pan with nonstick spray. Line with parchment paper and spray on top of that.
• Press about 1 ¾ packages of cookie dough into a 10-inch even circle. Press the remaining 1 ¼ package of cookie dough into the 8-inch cake pan.
• Bake until golden brown, about 15-17 minutes for the small cookie and about 20 minutes for the large cookie. Let cool completely in the pan.
• When completely cooled, run and offset around the border of each cookie to loosen.
• Transfer the small cookie to a cutting board and cut off about 1/3 from the bottom.
• Position both pieces onto a large platter or cutting board.
• Transfer white frosting to a piping bag fitted with an #806 tip. Pipe a white border on both cookies. Pipe the frosting inside the border until covered. Spread into an even layer using an offset spatula.
• Color the remaining frosting grey, using a drop or two of black gel food coloring. Transfer to a piping bag fitted with an #804 tip.
• Use a 3.5" inch circle cutter to make small indentations in the large frosted cookie - one complete circle in the center left, a semi-circle in the upper right, and a semi-circle in the bottom right.
• Arrange the candy dots, standing upright, over the indentations to create the circle and two semi-circles.
• Arrange four candy dots inside the complete circle, facing inwards and spaced out evenly. Repeat with the remaining semi-circles, adjusting the number of candy dots to remain evenly spaced.
• Pipe a straight line of grey frosting near the bottom of the head. Then pipe a curved line of grey frosting near the top of the head.
• Pipe small lines of grey frosting on the inner circle between several of the orange dots.
• Arrange the candy dots in a curved line underneath the grey line. Arrange three candy dots directly above the straight grey line on the far-left side. Arrange two candy dots slightly above the grey line on the far-right side.
• Unroll the wheels of black licorice so that one wheel is slightly smaller than the other and both fit in center space of the head. Place the larger wheel slightly off center on the head. Place the smaller wheel on the lower right side of the larger wheel.