Lego Millennium Falcon Cake

Nothing evokes nostalgia quite like Lego and Star Wars! Embrace that feeling by following the steps in this tutorial to create a dark chocolate Lego-style Millennium Falcon!

This cake is built around an 8″ round dark chocolate mud cake but you will also need a 6″ round dark chocolate mud cake to make the Cockpit and Forward Mandibles not to mention the Concussion – Missile Tubes!!!!!! I have given instructions on how to make a 10″ round cake and this will produce enough batter to fill the 6″ and 8″ pans.


white card

Mud cake

375g unsalted butter

300g dark chocolate

1.5 tablespoon instant coffee

2 cups warm water

1.5 cup caster sugar

2.25 cups self raising flour

3/8 cup cocoa

3 eggs

1.5 teaspoon vanilla


1200g dark chocolate

600ml pure cream

2kg grey sugar-paste

a small amount of black sugar-paste

1.  Making the set up board

Print out this picture of the Millennium Falcon onto an A4 sheet of paper so that the image fills the page and this will give you the actual size of your finished ship (i.e. 8″ diameter of the large round part of the ship) . You will need two prints as you will be cutting one of them up.

Cut out the shape of the ship in white card or add the extra bits to an 8″ round board as I have done in the picture. This set up board (as it is called) will help you to cut out your pieces of cake and also help when applying the ganache to the sides of your cake. More of that later.

2. Covering the cake board

Use the underside of a Lego base board to give you the brick impression.

Press down firmly and evenly to get the best results

Although some bits of my cake board are a little flat, the ship will cover them.

3. Making the Lego shapes

Use the plan view of the Millennium Falcon to plan and cut out the shapes that you need.

I decided on making mostly triangular shapes and as I cut each one out I placed it on top of the plan view to see how they would all fit together. Once each shape had been cut out, press the Lego board on top to make it look like Lego bricks then neaten up the edges if they have spread a little due to the pressure.

To make the satellite dish, cut out a circle of grey sugar-paste and leave it to harden on the back of a tablespoon to give it a beautiful spherical look. Attach a thick triangle of sugar-paste to its base with edible glue or egg white.

4. Bake the cake

1. Grease and line base and sides of cake pans with one thickness of baking paper, bringing paper 5cm above side of pan.

2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan.

Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.

3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.

4. Pour mixture into prepared pans. Use a skewer to check that both pans have the same depth of batter. This will ensure that both cakes end up the same height.

5. Bake at 150C for 1 to 1-1/2 hours. Test with skewer. Cool cake in pan.

5.  Making the ganache

Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool.
Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would  usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out). Click here to find out all you need to know about making and applying ganache to your cake.

6.  Putting the cake together

Use the smaller cake to cut out the cockpit and Mandibles. Lay the templates on top of the cake and cut around them with a sharp knife. Now cut all your pieces in half ready for the ganache filling.
Use a non-slip mat under your set-up board then stick your pieces to the board with some ganache.
Use ganache to stick all the pieces to each other.
Now add a nice thick layer of ganache across the top as the filling for your cake.
Place the top half of the cake on top of the ganache remembering to stick the pieces together with ganache.
Cover the top and sides of the cake with remaining ganache.

7. Icing the cake

Roll out a large oval of grey sugar-paste making sure it is large enough to cover the cake plus a few centimetres more.

 Getting the sugar-paste neatly in and around the Millennium Falcon shape is probably the most difficult part of making this cake. It might be simpler to make the cockpit and mandibles serarately and attach them to the body of the cake after you apply the sugar-paste. Anyway, it doesn’t have to be mega neat as most of the ship will be covered in Lego shapes!

8. Candles

Insert sparkles or candles at the back to resemble thrusters and your done!

More Star Wars Cake Tutorials

Click on the images below to go straight to the corresponding tutorial.

Jawa Cake
Star Wars Death Star Cake
Death Star Cake
Star Wars r2d2 Cake
Star Wars r2d2 Cake

25 thoughts on “Lego Millennium Falcon Cake

  1. You go Bernice!!! Your cake is amazing… How creative & talented are you!!! Congratulations & may the “Force be with you” ❤Simone❤

  2. WOW! Is there any way I can make this into a 10 inch cake? How can I make the template bigger? Please reply!

    1. You will have to use a photocopier that enlarges or the old fashioned way to do it which was to draw lines on your template in a grid pattern dividing your paper into 16 or more squares for example. Then get another sheet of paper the size required for your new temple and divide the area into the same number of squares. Starting at the top right hand side and copy what you see in the corresponding box of your original template. Ignore all details that you don’t need and the job is done. I used this method loads before photocopiers were invented or affordable!

      1. Thank you for replying! If I was to use a photocopier, what size would i print it on to get a 10 inch diameter? I suck at math. :\

        Any help would be appreciated! Thank you!

      2. To increase an 8″ diameter template to a 10″ diameter template using a copier, zoom to 125%. If this is not exact due to paper sizes etc. you may have to tweek the % up or down a smidge!

  3. I have one more question. lol…how did you get your fondant those two grey colors? Like, do you use some americolor black gel paste added to white fondant? If so, how many drops for the light grey and then how many for the dark grey? Thanks so much, you have helped me a great deal!

    1. Yes, I added black americolor to white sugar-paste. I have no idea how many drops as i just keep adding a few drops at a time till i get the colour I want. I also buy in some coloured black and red sugar-paste as it can take huge amounts of americolor to achieve a deep red and a jet black. If using a ready mixed black sugar-paste just add white sugar-paste until you achieve the correct shade of grey.

      1. Oh I see! Wow, you are such a helpful person! Thank you for taking the time to reply! 🙂

  4. How far in advance did you make this? I’ve never worked with sugar paste before and want to make it approximately a week before hand. Will it go hard?

    1. You can make the cake a week before you need it and the sugarpaste will harden up a bit but NEVER goes as hard as Royal Icing and is always easy to bite through. Just make sure the cake inside will last for a week. All mud cakes last really well.

  5. Thank you so much for this, i will attempt this for my daughters birthday on the 5th November, She will be 34 but her and her husband are Star Wars geeks! I will email you the picture of the finished article!! x

      1. Dear Bernice,
        She loved it, the only negative I felt, not her, was my icing, I mixed it to the grey that I wanted, with professional black food colouring, I used what I wanted, but when I went back to it the next day it appeared to have gone a greeny colour, so had to re blend it with more white icing and black food colouring to get it back to the colour I wanted, any ideas? Did the icing get too warm?
        Thank you again x Lesley x

      2. Hi Lesley, because I make a lot of cakes I buy ready to use red and black sugar paste as they are so difficult to make. You can buy them in small quantities from some suppliers. Saves your hands turning black to, ha ha! Cheers Bernice.

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