Full-Moon Cake - Rachael Ray Every Day

Full-Moon Cake

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full-moon cake
  • 10Servings

Ingredients

  • 2 9-inch round cake layers
  • 2 sticks (8 oz.) room-temperature butter
  • 3 cups sifted confectioners' sugar
  • Pinch of salt
  • Tonic water
  • 1 envelope (2 1/2 tsp.) unflavored gelatin
  • 1/4 cup boiling water
  • fruit leather

Preparation

Bake two 9-inch round cake layers (use your favorite recipe or a cake mix); let cool. In a large bowl using an electric mixer, beat butter until smooth, 2 minutes. Add confectioners' sugar and salt; beat on low 2 minutes. Add 3 tbsp. tonic water; increase speed to medium-high. Beat until smooth and spreadable, adding more tonic water by the tablespoon if too thick, about 2 minutes. Frost top of one cake layer; set second layer on top. Frost the whole cake; freeze 15 minutes. In a bowl, sprinkle gelatin over 1/4 cup cold tonic water. Let stand 1 minute. Add boiling water; stir until gelatin dissolves. Let cool 10 minutes. Brush the entire cake with a third of the gelatin mixture, then refrigerate cake 5 minutes to set the gelatin. Repeat the brushing and chilling process two more times. Using a bat-shaped cookie cutter, cut out shapes from fruit leather. Arrange the bats on top of the cake.