Recreating my FIRST Nerdy Nummies CAKES!

This video is so nostalgic!
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THE THINGS YOU WILL NEED:
Mario Star Cake:
1 ½ cup flour
2 teaspoons baking powder
½ teaspoon salt
1 stick (4 oz) unsalted
butter, room temperature
2 tablespoons vegetable
shortening
1 ¼ cup granulated sugar
½ teaspoon lemon zest,
packed
2 eggs, room temperature
½ teaspoon almond extract
½ teaspoon lemon extract
½ cup half & half, room
temperature
Swiss Meringue Buttercreak (recipe below)
5 egg whites
1 cup granulated
sugar
1 cup powdered
sugar
¼ teaspoon cream
of tartar
1 teaspoon vanilla
bean paste
4 sticks (16 oz)
unsalted butter,
room temperature
*1) Fill a medium saucepan with 1 inch of water and bring to a
simmer.
2) In a medium heatproof bowl (or heat proof stand mixer bowl)
whisk together the egg whites, granulated sugar, powdered
sugar, cream of tartar until combined.
3) Place the bowl over the simmering water, making sure the
bottom of the bowl doesn’t touch the water. Whisk until the
mixture reaches between 150F-160F.
4) Pour the mixture into a stand mixer fitted with a whisk
attachment (if using a separate bowl) and beat on a medium-
high speed until the mixture cools to body temperature. (15-
20 minutes)
5) On a low speed, slowly add the butter 1 tablespoon at a time.
Once the butter is added, continue to mix on a slow speed
until the buttercream is smooth and creamy (5 minutes)*

Optional: Lemon Simple Syrup cake soak
½ cup water
½ cup sugar
3 tablespoons lemon juice
½ teaspoon lemon zest, packed
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MINECRAFT GRASS BLOCK CAKE
1 1/3 cup flour
2/3 cup unsweetened cocoa
powder
1 ½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 1/3 cup granulated sugar
2/3 cup brown sugar, packed
4 eggs
1/3 cup water
2 teaspoons vanilla extract
1 cup sour cream
¼ cup vegetable oil
Chocolate Ganache (recipe below)
*16 oz semi-sweet
chocolate,
chopped
2 cups heavy
whipping cream*
1) in a small saucepan, heat the cream, stirring occasionally, until scalding
(little bubbles form on the edge) This will take 2-3 minutes.
2)In a medium bowl, place the chopped chocolate. Pour the hot cream
over the chocolate. Let it sit for 1 minute.
3) whisk the mixture until the chocolate completely melts and the
ganache is shiny and smooth.
4) Let it sit at room temperature
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ZELDA SHIELD CAKE
Ingredients:
2 sticks (8 oz) unsalted
butter, room temperature
2 cups granulated sugar
4 eggs, room temperature
1 tablespoon vanilla bean
paste
½ teaspoon almond extract
2 ¾ C flour
1 tablespoon baking
powder
1 teaspoon salt
1 cup whole milk, room
temperature
Swiss Meringue Buttercream (recipe below)
5 egg whites
1 cup granulated
sugar
1 cup powdered
sugar
¼ teaspoon cream
of tartar
1 teaspoon vanilla
bean paste
4 sticks (16 oz)
unsalted butter,
room temperature
1) Fill a medium saucepan with 1 inch of water and bring to a
simmer.
2) In a medium heatproof bowl (or heat proof stand mixer
bowl) whisk together the egg whites, granulated sugar,
powdered sugar, cream of tartar until combined.
3) Place the bowl over the simmering water, making sure the
bottom of the bowl doesn’t touch the water. Whisk until
the mixture reaches between 150F-160F.
4) Pour the mixture into a stand mixer fitted with a whisk
attachment (if using a separate bowl) and beat on a
medium-high speed until the mixture cools to body
temperature. (15-20 minutes)
5) On a low speed, slowly add the butter 1 tablespoon at a
time. Once the butter is added, continue to mix on a slow
speed until the buttercream is smooth and creamy (5
minutes)