The galaxy cake includes multiple recipes; cake pops, marshmallow fondant, and 2 box cakes which were used with the cake pops.
1/3 cup icing
1 and 1/2 cake mixes and ingredients listed on the box (oil, water, eggs)
2 packages of white chocolate chips (ones that melt)
Prepare 1 cake mix as directed on the box.
Let the cake cool.
Crumble the cake into fine crumbs with your hands in a large bowl.
Mix in about 1/3 cup of icing with your hands.
Crumble the mixture in your hand to pack it tightly into a ball.
Roll it into a nicely shaped ball.
Roll the remaining mixture into balls.
Set pops on a cookie tray.
Freeze for a minimum of 3 hours.
Put approximately 1/3-1/2 cup white chocolate chips into a microwavable mug or small bowl.
Microwave for approximately 2-3 minutes or until melted.
Add food coloring to melted chocolate.
Dip the cake pop into the mug, evenly coating it.
Let the coating drip off.
Place cake pop into the mug on cookie sheet.
If using sprinkles, add immediately before coating sets.
Repeat for remaining pops.
The marshmallow fondant was used to cover the 8-9 inch round cake for the sun.
Dallin shows his skills.
1/2 cake mix and ingredients listed on the box (oil, water, eggs)
16 ounces package mini marshmallows
2-5 Tbsp. water
8 cups powdered sugar
1/3 vegetable shortening
Taylor is working on her marshmallows.
Place marshmallows and 2 tablespoons of water in a large microwavable bowl.
Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until they are melted and smooth.
Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold into the marshmallows.
Grease your hands and your counter-top generously with the vegetable shortening. Add food coloring. Turn marshmallow mixture onto counter and start kneading it like you would dough.
Add more confectioner sugar as needed and re-grease your hands the counter-top as needed.
If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8-10 minutes.