A long time ago in a galaxy far, far away…
Just think, in merely TWO WEEKS, we will be reading that legendary Star Wars scroll as we watch the final episode of the Skywalker Saga! Of course, I’m talking about the theatrical release for Star Wars: The Rise of Skywalker on December 20 (or December 19 if you purchased the early-bird tickets).
I CANNOT WAIT. (All caps because that’s literally how loud I would be talking if we were having this conversation in person.)
As I patiently (or not so patiently) wait for the day that our favorite characters return to the screen, one last time, I’ve been preparing by watching all of the Star Wars movies in chronological order. And, of course, baking a Star Wars recipe for each episode in the saga!
Star Wars Baking Challenge — Week 6, Return of the Jedi
Week 6 of my Star Wars Baking Challenge is all about Episode VI: Return of the Jedi, and I chose to theme a three-tiered cake after another Star Wars moon/planet — ENDOR!
Yes, you read that correctly, I’ve made cakes after other Star Wars locations (LOL). I’m not quite sure how it happened, but each recipe for the original saga has been influenced by a key location from the film. For A New Hope, I baked a Tatooine Sunset Cake with guest appearances by R2-D2 and C-3PO. For The Empire Strikes Back, I baked a Hoth Cream Pie with a little AT-AT wreckage on top.
Now I’m moving my sights to the forest moon of Endor and I’m including one of the cutest creatures in the galaxies (behind Baby Yoda) — an Ewok.
For my cake inspired by the forest moon of Endor, I decided to pull from the earthy forest vibes and bake a chocolate cake topped with coffee buttercream icing and topped with an edible forest of chocolate covered pretzel trees!
This cake is super easy and the coffee buttercream is AMAZING. Let me say it again louder for the people in the back — the coffee buttercream is SO GOOD. Try it and see for yourself.
Endor Forest Cake Inspired by Star Wars: Episode VI — Return of the Jedi
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What You Need:
- Three 6-inch circular cakes, chocolate
COFFEE BUTTERCREAM ICING
- 2 sticks of salted butter, room temperature
- 1 lb. of powdered sugar (1/2 bag)
- 1 tsp. of vanilla extract
- 1/4 tsp. of salt
- 3-5 tbsp. heavy cream
- 1 1/2 tbsp. instant coffee granules
CHOCOLATE PRETZEL TREES
- Chocolate candy melts, light and dark green
- Pretzel sticks
- Parchment paper
- Angled spatula
- Icing scraper
- Icing bag
- Icing coupler
- Icing tip — star tip
- Serrated knife
- Ewok figurine (mine was from this epic Princess Leia and Wicket Forces of Destiny Doll Set!)
Preparing the Edible Chocolate Pretzel Trees
First, prepare your edible chocolate pretzel trees to ensure they have time to set before you need to decorate your cake.
Melt two colors of green chocolate candy melts in separate bowls for 30 seconds at a time in the microwave, stirring in between each warm-up until the green chocolate is completely melted and smooth.
Place a piece of parchment paper on your work area and lay pretzel sticks or rods on top of it. Using a spoon, drizzle green melted chocolate over the pretzel rod to form a “triangle” shape of a tree, leaving a small piece of pretzel exposed at the bottom to serve as the tree trunk. Make trees in both shades of green and in various sizes, if desired. Remember, forests aren’t perfect or uniform, a little imperfection is okay!
Let your chocolate trees cool and harden completely before removing from the parchment paper, about 25-45 minutes.
Preparing the Cakes
Prepare and bake three 6-inch circular chocolate cakes.
CAKE BAKING TIPS: Grease your cake pans and then sprinkle flour all over the surface. Next, cut out a circular piece of parchment paper and lay it on the base of the pan before pouring the batter into the pans. These steps will help your cakes slide right out of the pan once they cool.
Once your cakes are out of the oven, set them aside to cool. Then, using a serrated knife, level off the top of the cake, if needed.
Before you begin to ice your cooled cakes, place several small pieces of parchment paper on your cake stand or cake plate and then place your first cake on top. By doing this, you will help to keep your cake plate clean and free of extra icing while you work.
Preparing the Coffee Icing
Next, it’s time to prepare your coffee buttercream icing. (YUM — let me just tell you this icing MAKES THE ENTIRE CAKE. It is absolutely delicious.)
First, in a small bowl, combine your heavy cream and instant coffee granules. Mix well, but know that not all of the coffee granules will dissolve and that’s perfectly okay. Set aside.
Using a stand or hand mixer, beat your softened butter until fluffy. Then add the vanilla and salt and mix until smooth. (I let my stand mixer go for several minutes until the butter mixture is creamy). Slowly add your powdered sugar, a few cups at a time, until all of it is incorporated. Next, add one tablespoon of your coffee cream mixture at a time until you reach your desired coffee taste (add as much or as little as you’d like based on your strength preference). Taste test to be sure it’s perfect! 🙂
Decorating Your Cake
Once your coffee icing is prepared, add a generous amount to the top of your first cake. Then, using your angled spatula, smooth the icing out across the top.
Once your icing is smooth and even, place your second cake on top. Repeat the process, adding a layer of icing to the top of the second cake. Spread the icing across the top of the second cake with your angled spatula and spread the excess icing over the edge of the cake. Repeat process for your third cake, smoothing the top icing layer.
Add additional icing around the sides of your cake. Then, using your angled spatula or icing scraper, smooth and spread the icing around your cake. (I chose to go the “naked” approach to icing my cake, letting part of the chocolate cake be exposed on the edges.)
Smooth the edges of the top of your cake and, if needed, add extra coffee icing to the top of the cake.
Place your cake in the refrigerator to chill for 20 minutes or so, then remove it and touch up the icing by filling in any gaps, smoothing the edges, etc.
Clean the base of your cake stand of any excess icing (or transfer your cake to a plate or stand if you used cake boards). Use your remaining coffee icing to add a border along the bottom edge of your cake by using an icing bag with a star tip.
For the final touch, stand your prepared chocolate pretzel trees on top of your cake by pressing their “trunks” into the top layer of icing/cake.
We saved the best (and most adorable) part for last — place your adorable little Ewok, in my case Wicket, near the base of the cake to give off major Endor vibes.
Yub nub! What do you think of my Endor cake?!
A small rebel force has penetrated the shield and landed on Endor… and they brought a chocolate cake with coffee icing. They can stay.
Have you been following my Star Wars Baking Challenge?
Check out my other Star Wars recipes as I countdown to Star Wars: The Rise of Skywalker!
—> Queen Amidala Cake Inspired by The Phantom Menace
—> Anakin and Padme Pear Pie Inspired by Attack of the Clones
—> Obi-Wan and Anakin Mustafar Cake Inspired by Revenge of the Sith
—> R2-D2 and C-3PO Tatooine Sunset Cake Inspired by A New Hope
—> AT-AT Hoth Cream Pie Inspired by The Empire Strikes Back
—> Mandalorian Pumpkin Pie Inspired by Disney+’s The Mandalorian