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Sarlacc Cake

The sarlacc cake! This is the cake that set me on a run of geek-themed bundt cakes. If you’ve watched the original Star Wars trilogy, you may recognize this monster as one who almost made a snack out of the Millennium Falcon. The recipes and construction come by way of Yummy Crumble. She took inspiration from other recipes and those are all cited in her original post. She also has a plethora of monster and creepy themed desserts that look like a blast to make and eat. This sarlacc cake is easier to construct than you’d expect and there are some work around if a part doesn’t work out. I had two failed attempts at making the madeleines (both human error, not recipe error) and ran out to purchase a small pack at my local Starbucks.
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Caramel Bundt Cake

3 cups unbleached all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3 large eggs
1 Tbsp vanilla extract
1 cup buttermilk

Preheat oven to 350F. Grease and flour your bundt cake pan.

In a medium bowl, whisk together the flour, baking powder, and baking soda.

With an electric mixer and paddle attachment, beat the softened butter with both sugars until light and fluffy. Add eggs one at a time until each is well mixed. Make sure to scrape the sides of the bowl. Add vanilla and mix some more.

On low, add the flour mixture alternating between the dry ingredients and the buttermilk. Start and end with the dry ingredients. Mix until just combined.

Pour into the bundt pan and bake for 35-45 mins or until an inserted toothpick comes out clean (mine went for 40 mins). Cool in the pan for 20 mins before transferring to a cooling rack.

Biscoff Cookies Madeleines

2 large room temperature eggs
2/3 cup light brown sugar
2 1/4 vanilla extract
1/2 cup all purpose flour
1/2 cup ground Biscoff cookie crumbs (grind up an 8 oz package as you’ll use the rest for decoration)
1/4 tsp baking powder
A pinch of cinnamon
8 Tbsp butter, melted and cooled

Set oven to 375F.

Lightly grease and flour madeleine pan. Place parchment on a regular baking sheet.

In a food processor, blend a package of Biscoff cookies into crumbs. Keep a 1/2 cup ready and put the rest aside.

Beat eggs and sugar together until thick. Beat in vanilla.

Sift flour, cookie crumbs, cinnamon, and baking powder into the bowl. Fold together until mixed.

Stream in melted butter while mixing on low. Spoon a Tbsp of batter into each cavity on the madeleine sheet. Bake for 12-14 mins or until lightly golden brown. Be careful not to over-bake. Allow to cool for a few mins before removing from sheet. Make sure the pan has cooled before making the next batch.

For the tentacles, place a small amount of batter into a baggie or piping bag. Pipe a thin line of batter onto the parchment paper. The batter spreads while baking. Bake at 375F until golden brown (just a few mins).

*My first batch didn’t work out because I got distracted and threw my cookie sheet and tentacles in at the same time and never checked on them. The entire batch burned black. During my second attempt, I ran into an issue with my flour and had to wait for a new bag. Once it showed up, I forgot to add the flour to my dry ingredients. Then entire batch spread as far as it could go while baking. I was able to salvage two crunchy pieces for the tentacles for my cake. I went and bought some madeleines to finish the cake.

Decoration

Rest of the Biscoff cookie crumbs
Your favorite salted caramel sauce (I used a jar of HERSHEY’S sundae topping)
Your favorite vanilla frosting (I used a basically vanilla buttercream and Yummy Crumble uses a caramel buttercream)
Handful of slivered almonds

Once the cake has cooled, drizzle the entire cake with caramel sauce.

Cover the cake with the cookie crumbs.

Using the raw almonds, create the teeth on the interior wall of the pit (the inside of the cake).

Fill the pit with frosting and cover the frosting with cookie crumbs. This will cover many of the almonds.

Using a small piping tip (no. 4), create teeth by piping small drops around the outside edge of the madeleine cookies. (I did two rows of teeth for fun). Place the two madeleine cookies inside the pit, pushing them slightly into the frosting so that they stand. Place the tentacles around the madeleine beak.

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No Chill and No Expanding Sugar Cookie Recipe

Any time is a good time for sugar cookie cutouts. I had a smallish window to pull together a cookie dough and get it ready for cutters, so I looked around for a recipe that didn’t require time in the fridge. I stumbled across In Katrina’s Kitchen’s recipe for the “Best Sugar Cookie Recipe Ever!” Check out her page for a printable version of the recipe and some of her tips.

For a quick recipe, it worked well. The dough didn’t spread when baked. It ended being a bit difficult to work with as it was a bit too dry and a bit too wet. I had a tough time finding a balance. My dough didn’t end up as thick as the recipe suggests so I may need to try a different approach when I add my dry ingredients next time. I also found the flavor to be ok. It didn’t wow me but I did enjoy it.

Star Wars cookie cutters were purchased from ThinkGeek. Dinosaur cutter was purchased from Michaels.
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Best Sugar Cookie Recipe Ever

1 cup unsalted butter
1 cup granulated sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 egg
2 tsp baking powder
3 cups all purpose flour

Preheat oven to 350F.

In the bowl of a stand mixer, cream butter and sugar until smooth, minimum of 3 mins. Beat in egg and extracts.

In a separate bowl, combine baking powder with flour. Add the dry ingredients a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, put the dough on a counter top, wet your hands, and finish kneading by hand. DO NOT CHILL THE DOUGH.

Divide into workable batches, roll out onto a floured surface and cut. You want them to be closer to 1/4” than 1/8” in thickness. Bake for 6-8 mins. Start with 6 mins and check on them from there. Let cool on the sheet until they’re firm enough to move to a cooling rack.