Yield: Glaze for 1 cake (12 servings)
1 round cake, with icing, see notes
1½ cups granulated sugar
2/3 cup sweetened condensed milk
1 cup plus 1 tablespoon water, divided
2 tablespoons (2 packets) gelatin powder
2 cups (11½-ounce bag) white chocolate chips
Gel food coloring (recommended: black, royal blue, violet, electric pink, white), see notes
Notes: For best flavor, coat the cake in icing, preferably buttercream. Use an offset spatula to make the icing smooth on all sides.
• Gel food coloring is available at baking supply stores.
1. Place the cake, preferably frosted, in the freezer for at least 2 hours.
2. Add the sugar, condensed milk and ½ cup plus 1 tablespoon of the water to a medium pan and heat over medium heat, stirring occasionally.
3. Combine the remaining ½ cup water and the gelatin and stir until mixed. Let sit for a few minutes until the gelatin blooms (absorbs the water and becomes semisolid).
4. When the condensed-milk mixture begins to simmer, remove from the heat and add the gelatin. Stir until the gelatin has dissolved. Pour this mixture over the white chocolate in a large bowl and allow to sit 5 minutes for the chocolate to melt. Stir with a whisk until the chocolate is thoroughly incorporated into the glaze.
5. Allow the glaze to cool until it reaches 90 degrees, stirring occasionally to help it cool. When the temperature is just above 90 degrees, divide the glaze into as many bowls as you have food colorings, pouring half of the glaze into one bowl.
6. Use the black gel to color the bowl with half of the glaze — it will take several drops to get it dark enough. Mix the other gels into the other bowls. Do this quickly; you want to use the glaze when it is 90 degrees.
7. Place the cake on a small pedestal over a rimmed baking sheet to catch drips. Pour the black glaze all over the cake, covering it entirely. Pour the other colors except white randomly over the cake, allowing a lot of the black to show. For best results, pour one color into a bowl containing another color, but do not stir to combine them before pouring it over the cake.
8. Dip a pastry brush into the white glaze and use it to splatter drops lightly over the cake; these drops will look like stars.
9. Leave the glaze to sit 15 minutes before using a spatula to remove the drips.
10. Refrigerate unwrapped for a few hours to allow the glaze to set. To store, refrigerate unwrapped.
Per serving: 695 calories; 20g fat; 8g saturated fat; 11mg cholesterol; 6g protein; 126g carbohydrate; 113g sugar; 1g fiber; 430mg sodium; 197mg calcium
Nutrition analysis used a two-layer white cake with icing made from a mix.
Adapted from a recipe by Carina Stewart