How to make an anti-gravity cake

Planning to bake an anti-gravity cake? Read our tips and tricks to help you make your showstopper a success...

How to make our gravity-defying cake: top tips

You've bought the ingredients, put aside the time, and looked through our step-by-step recipe - now all you need to do is bake a gravity-defying cake. Simple! Before you get started, read through food editor Cassie's top tips for a perfect finish.

Stabilise your straw

Push a wooden skewer cut to size down the centre of your straw - this will add stability. Paper straws can go soggy when in contact with the icing, so use a strong plastic one.

Be patient

Patience is key - only add a few sweets to the straw at a time, and leave plenty of time for them to set before adding the next layer. If they haven't set properly the whole thing will collapse.

Get the correct chocolate consistency

Make sure the chocolate you use to glue the sweets to the straw is at the correct consistency. It should be pourable but thick - like toothpaste. if it's too runny the sweets will slide straight off, too thick and they won't set. If it firms up too much, pop it in the microwave for 10 second blasts, until pliable.

Attach the bag

Leave enough of the straw uncovered to be able to attach the sweetie bag. if you're using a paper bag, you can cut it down to size so it's not as heavy. Balance it on top and secure with sticky tape if necessary. If you're attaching a sweetie bag, only cut off a small corner - the bag will balance much better and give the sweets a tumbling effect.

Pad it out

To pad out the bag, you can stuff some cotton wool or paper tissue inside, but not too much as it'll make the bag heavy and could cause it to collapse.

More top tips for baking success...

  • It's important to check that your tin is the right size, or the cake won't cook properly. Grease and line your cake tin properly to make it easier to remove once baked - check out our video for how to line different shaped cake tins.
  • Stick to the details of the recipe - small steps such as preheating the oven and measuring out ingredients with reliable digital scales will make a big difference to the end result.
  • Don't be tempted to peek in the oven while the cake is cooking - each time you do, the oven cools down, and the chances of a collapsed cake increase.
  • Do check the cake just before the end of the cooking time - when a skewer inserted in the centre comes out dry, and the cake feels the same when pressed in the centre or at the edges, it's likely to be done.

Have you made a gravity-defying cake? We'd love to hear about it - leave your comments below...

 

Comments, questions and tips

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lilley79
17th Oct, 2017
I have made cakes on and off for years,but recently making more for friends and my son. This is a fabulous recipe with clear directions and easy step to follow especially online. I did have a bit of trouble with sticking to smarties to the straw, so I doubled the straws to make it more sturdy, but that's probably my being cautious. I found I didn't want all the smarties on the base, so used the left over chocolate to stick the coloured chocolate in concentric circles! And finally, not being able to find a colourful bag and lacking creativity at 2am when this cake was finally assembled, I used the packaging from the coloured chocolates. The kids didn't mind and the cake was delicious even two days on! A Fantastic no-fail recipe with bags of Roo for flexibility and definitely worth giving it a try.
Sandra Barbour's picture
Sandra Barbour
6th Mar, 2018
Please could someone advice on the “strong coffee” does that mean a cup of coffee, with water or 100ml of instant coffee? Trying to make the cake now so any advise would be great thank you x
goodfoodteam's picture
goodfoodteam
8th Mar, 2018
Thanks for your question. Strong coffee would be an espresso or equivalent in taste made up with filter or instant.
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