I’m not going to lie and be coy about it – I love a good compliment and being praised up one side and down the other over something I’ve made. Who doesn’t, right? And as it turns out, there aren’t many easier ways to blow people’s minds than with an anti-gravity cake.
I’d actually never made one before, but when Hobbycraft challenged me to bake my very own showstopper with the aid of the CakeFrame Pouring Kit, of course I was going to have a crack at it. When you google anti-gravity cakes, the ubiquitous style is a chocolate cake with a bag of Maltesers/M&Ms/insert preferred sweet here pouring over it. Those look cool as hell, but I wanted something less commonly seen.
Inspired by my absolute number one bae Nadiya Hussain’s Fizzy Pop Cheesecakes in last year’s Great British Bake Off, I decided to go for a naked cake with a lemonade can ‘pouring’ Italian meringue down the side. Of course, it needed to be a lemony flavoured cake so I used my tried and tested Lemon Drizzle recipe (that I actually blogged about over five years ago!). So, I baked the cakes the night before to allow them plenty of cooling time, and the next morning whipped up a batch of Italian meringue (2 egg whites beaten to soft peaks, sugar syrup comprised of 110g caster sugar and 3tbsp water boiled to 120C, slowly pour the syrup into the whites as it whisks until it’s stiff, glossy and the bowl has cooled), cracked open the CakeFrame Pouring Kit and got to work.
As for the kit itself, it contains a few parts that I found entirely superfluous. One of those is a plastic board with five holes in, and four stoppers to plug the holes you’re not using. Totally unnecessary – you can just use a plain old cake board and not have to worry about the ugly white plastic (which they do suggest covering in sugar paste, but who can be bothered with that?!). The important parts are the bits of plastic tubing that slot together, including a bent elbow joint, that you use to construct the ‘pour’ of your anti-gravity cake. Make a hole in the centre of your first layer and pop in the first part of tubing. Affix the second piece, pipe your filling and pop the second cake layer on top through the tubing. Finally attach the elbow joint at the top, and go to town on decorating. Carefully balance the object that’s doing the pouring – in my case, an empty San Pellegrino can – and that’s it.
So stupidly easy, but looks so stupidly impressive. Get ready to blow some minds – my boss has already asked if I can make another one for his son’s birthday!