To celebrate Kids Week tickets going on sale, how would you like to try this incredible, gravity defying chocolate and vanilla cake, inspired by the blockbuster musical, Wicked?
Wicked tells the untold story of the Witches of Oz and how one came to be called ‘good’ and the other ‘wicked’. It’s won over 100 awards and is currently running in London at the Apollo Victoria Theatre.
I’m obsessed with this show, its songs and the characters. Wicked is also participating in Kids Week where any child aged 17 or under can go for free this August!
So what better way to celebrate than by making a Defying Gravity cake? If you're a fan of Wicked, you’ll know the iconic song Defying Gravity off by heart (“They’ll never bring us down!”).
I think this gravity-defying chocolate cake is pretty special, with Elphaba Thropp, aka the Wicked Witch of the West, cut out on top. It might look a bit advanced at first, but don’t worry, this black and green chocolate cake is super simple to make!
Spending a little extra time on the decoration means you’ll end up with a total showstopper. Well, I guess it's more of a show-celebrator!
The sponge is a classic chocolate cake batter, made with sunflower oil for a really light tender texture and dyed black with food colouring.
The frosting is an easy whipped vanilla and white chocolate buttercream dyed green, and the gravity-defying Elphaba cut out topper is held up by a drinking straw studded with green chocolate beans!
I think this cake is perfect for a Wicked themed birthday or even Halloween - just make sure no one casts the wrong spell!
Here's how to make it. I've included lots of step by step photos to help you along the way.
Ingredients
For The Sponge
- 150 g white caster sugar (superfine sugar) superfine sugar
- 2 medium free range eggs beaten
- 150 ml vegetable oil canola oil
- 150 ml whole milk
- 2 tbsp golden syrup
- 1 tsp black gel food colouring
- 175 g self-raising white flour (self rising flour) self rising flour
- 2 tbsp cocoa powder dutch processed
- 1 tsp bicarbonate of soda baking soda
For The White Chocolate Buttercream
- 275 g slightly salted butter softened
- 550 g icing sugar (powdered sugar) powdered sugar
- 1 tbsp whole milk
- 1 tsp vanilla extract
- 1 tsp green gel food colouring
- 150 g white chocolate
To decorate
- 300 g green chocolate beans I used smarties, m&ms and giant skittles to give a slight variation in colour
- 100 g milk chocolate
Equipment
- Dowel or skewer
- Straw with an angled top
- Glue or tape
- Green card
- Craft knife
- 2 Round 18 cm (7") nonstick cake tin
Wicked Topper Template
Click the button below to download your Wicked Witch cake topper template!
Instructions
Make the Sponges
Pre-heat oven to 180ºC (160C fan assisted / 360F).
Grease and line two 20cm loose-bottomed cake tins.
Put the sugar, beaten eggs, oil, milk and golden syrup in a large bowl.
Whisk together.
Sift in the flour, cocoa and bicarbonate of soda.
Whisk to combine.
Share the mixture between the two lined cake tins.
Bake for approximately 30 minutes until firm and springy on top.
Cool in the tin for 10 minutes, then remove from the tin and place on a cooling rack to cool completely.
Make The Green Chocolate Buttercream
Melt the white chocolate and set aside to cool. If it’s added to the frosting warm, it will melt the butter.
Put the butter in a large bowl.
Whisk until pale and creamy.
Sift in the icing sugar, then add the milk and vanilla.
Beat until very pale and fluffy.
Add the cooled melted white chocolate to the frosting.
Whisk to combine then add the green food colouring.
Whisk through. You may need to add more green colouring as necessary to get the shade you want.
Transfer the frosting to a piping bag fitted with an open star nozzle.
Assemble the cake
Place one cake on a board.
Pipe tall rosettes on top of the cake, using about half the frosting.
Place the second cake on top.
Pipe tall rosettes of frosting again. You might not use all the frosting.
Frost 1 quarter side of the cake with a thin layer of frosting (you'll stick your chocolates to this later).
Place the cake in the fridge for at least an hour to firm up.
Decorate the cake
Melt the chocolate in a small bowl leave to cool. It needs to be close to setting point to successfully work as 'glue' for your chocolates.
Push a dowel into the centre of the cake, then slide the straw over it.
Arrange some chocolate beans on top of the cake, radiating from the central straw towards and down over the iced side of your cake.
To fix the beans to the straw, work from the bottom to the top. Dab them with a little chocolate and then press onto the straw. Stop when you reach the bend in the straw.
Print your witch template and fix to the top of the straw with glue or tape so that Elphaba appears to be leaving a stream of chocolate in her wake.
Leave your cake to set and once you've all finished admiring it, it's time to slice and serve.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect Wicked Defying Gravity Cake
Is this Wicked Defying Gravity Cake easy to make?
The Wicked Defying Gravity Cake is actually quite easy to make, despite its impressive appearance. The key is in the preparation, so make sure to read through the recipe thoroughly before beginning.
The sponge recipe is a simple chocolate sponge, so you don't need to worry too much about that part.
The real challenge is in the decoration, but as long as you take your time and follow the instructions carefully, you'll be fine. Luckily I've included plenty of step by step photos for you to follow so you can see how to decorate it at each stage.
If you're worried your piping is a bit scruffy, you can always cover the cake with more Skittles, M&M's or Smarties. It will still taste just as delicious!
Will I need any special equipment to make Wicked Defying Gravity Cake?
This cake requires a bit of cake making kit which you might not already have. First, you'll need two cake tins.
It's best to cook the two cakes at the same time rather than putting half in first and then reusing the same tin. Otherwise, the raising agents in your second cake will most likely lose their rising power while the other cake cooks.
For the frosting decoration, you'll need a piping bag and star nozzle. For the gravity-defying tower, you'll need a dowel or skewer, straw with an angled top, glue or tape, green card and a craft knife.
You'll also need mixing bowls, weighing scales, utensils, some baking paper to line the tin and a cooling rack.
How can I tell if eggs have gone off?
The best way to tell if eggs have gone bad is to smell them. If they smell strongly of sulphur or anything else other than a clean, neutral eggy smell, then they've most likely gone off and you shouldn't use them.
How can I tell if my butter has gone off?
Butter can go rancid if it's not stored correctly. When butter is rancid, it develops a darker colour or translucent patches.
However, sometimes spoiled butter can look normal. So the best way to tell if your butter has gone bad is to smell it. If it smells sour or off, then don't use it.
You can also give your butter a little taste before using it in a recipe. If it tastes sour or has a strange fizzy texture, then discard it.
How can I tell if my milk has gone off?
This recipe only needs a small amount of milk for the frosting but even a small amount of spoiled milk can ruin a dish. So it's important to make sure your milk is fresh.
The best way to tell if milk has gone bad is to smell it. If it smells sour or off, then don't use it. Spoiled milk will also start to separate or slightly curdle.
The curdling and sour smell are both caused by lactic acid which is released by bacteria when it breaks down milk. So any sign of lactic acid is a sure sign your milk is off.
Is Wicked Defying Gravity Cake suitable for vegetarians?
Yes, this recipe should be suitable for vegetarians as long as you make sure your food colouring is vegetarian.
Food colouring can sometimes contain animal-derived ingredients like carmine which is made from crushed insects. So it's always best to check the label before using any food colouring in a recipe.
Also, don't forget to check anything extra that you intend to serve with your Wicked Defying Gravity Cake.
Is Wicked Defying Gravity Cake suitable for vegans?
No, this recipe is not suitable for vegans as it contains eggs and dairy.
To make a vegan version of this cake you could try using the substitutions below:
- Eggs: You could use a vegan-friendly egg replacer but this will change the texture of your Wicked Defying Gravity Cake. I often replace egg with the following options, (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas, and no, it doesn't taste like chickpeas!
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness and potentially an apple flavour).
- Milk: You could use non-dairy milk. I use unsweetened soy, but any vegan milk would do. For more information on vegan milk, check my guide to the best plant milk for cooking.
- Butter: You could use a vegan-friendly baking block or butter. I use Flora Plant B+tter, but any similar product should work well in this recipe. Make sure to use plant-based butter with a fat content of around 80% so it replicates the behaviour of dairy butter.
- Chocolate: You could use vegan-friendly chocolate but it may change the texture of your frosting as vegan white chocolate tends to be a little thinner in texture.
I haven't tried making this Wicked Defying Gravity Cake with all of the above substitutions so I can't guarantee it will work. But hopefully, it's a good starting point for you!
Is Wicked Defying Gravity Cake gluten-free?
No, this recipe is not gluten-free as it uses all-purpose flour.
To make a gluten-free version of Wicked Defying Gravity Cake you could try using a gluten-free all-purpose flour blend. I haven't tested this recipe with any specific brands but I would recommend checking the labels to make sure the blend you're using doesn't contain any wheat or gluten.
Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve with your Wicked Defying Gravity Cake.
Is Wicked Defying Gravity Cake keto-friendly?
No, this recipe is not keto-friendly as it uses all-purpose flour and sugar.
To make a keto-friendly version of Wicked Defying Gravity Cake you would need to replace the all-purpose flour with a low-carbohydrate flour and the sugar with a keto-friendly sweetener. I haven't tested this recipe with any specific substitutes so I can't recommend any specific brands.
Is Wicked Defying Gravity Cake suitable for those on a FODMAP diet?
No, this recipe is not suitable for those on a FODMAP diet as it uses milk and butter.
To make a FODMAP-friendly version of Wicked Defying Gravity Cake you would need to use lactose-free milk and a FODMAP-friendly butter substitute. I haven't tested this recipe with any specific substitutes so I can't recommend any specific brands.
I hope this gives you enough information to adapt Wicked Defying Gravity Cake to suit your dietary needs. If you have any questions or suggestions, please leave a comment below!
Is Wicked Defying Gravity Cake healthy?
This Wicked Defying Gravity Cake recipe is not particularly healthy as it uses all-purpose flour, sugar, and butter. But there's nothing wrong with an occasional treat!
Is Wicked Defying Gravity Cake safe to eat while pregnant?
Yes, this Wicked Defying Gravity Cake recipe is safe to eat while pregnant as long as you follow the recipe as written and make sure it is cooked properly.
However, this cake contains a fair bit of sugar, which may be something to watch out for. Pregnant people are more sensitive to changes in blood sugar levels so it's important to eat sugary foods in moderation.
As with any food, it's always best to check with your healthcare provider before consuming this cake if you have any concerns.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is Wicked Defying Gravity Cake suitable for babies and toddlers?
This Wicked Defying Gravity Cake recipe is not suitable for babies and toddlers as it contains sugar.
If you are making this for young children or babies, leave out the salt. The NHS has some great resources on food for babies here.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
Why use gel food colouring?
Gel food colouring is more concentrated than liquid food colouring, so you don't need to use as much to get the desired effect. It's also easier to control how much you're using as you can simply add a little bit at a time until you get the shade that you want.
What kind of white chocolate should I use for the frosting?
For the best results, use a good quality white chocolate with a cocoa butter content of at least 30%. This will ensure that your frosting is smooth and creamy.
What's the best way to melt white chocolate?
The best way to melt white chocolate is in a microwave-safe bowl at half power in 30-second increments, stirring after each one.
Alternatively, you can melt it in a bowl of water over a pan of simmering water on the stove. Make sure that the bowl doesn't touch the water and stir frequently until the chocolate is melted.
However, a microwave is probably easier for this recipe, as you don't need to temper the chocolate.
What goes well with Wicked Defying Gravity Cake?
Wicked Defying Gravity Cake goes well with a cup of tea or coffee. It also pairs nicely with a scoop of vanilla ice cream.
Or if you're having a Wicked themed party, why don't you go all out and do a green tea party. You could make other green coloured bakes and green coloured drinks like sweetened matcha.
Can I make this Wicked Defying Gravity Cake without food colouring?
Yes, you can make Wicked Defying Gravity Cake without food colouring. The cake will just be a more natural off-white colour.
Is Food Colouring Bad For You?
Food colouring can be a bit of a tricky ingredient if your family is trying to avoid food additives. Many food colourings include additives that can cause hyperactivity in children. Or, if you're vegetarian or vegan, food colouring is something to watch out for, as it can contain animal-derived ingredients.
Food additives are given 'E numbers' in the EU. E numbers aren't always bad for you, they just got some bad, fearmongering press coverage in the 90's.
An E number is just a name given to chemicals in food so that regulators can monitor food quality. In fact, many natural ingredients (like Vitamin C) are known by E numbers.
However, there are some additives commonly found in food colouring that can cause hyperactivity. So if your child is sensitive to ingredients causing hyperactivity, these are the food additives you might want to avoid;
- E102 (tartrazine)
- E104 (quinoline yellow)
- E110 (sunset yellow FCF)
- E122 (carmoisine)
- E124 (ponceau 4R)
- E129 (allura red)
The NHS has a great explainer and list of food additives that can impact behaviour in children.
It's important to remember that all of these ingredients have been deemed safe to eat (in moderation) by regulators. So don't worry if you use food colouring that includes these additives.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Can I decorate Wicked Defying Gravity Cake with edible glitter?
Yes, Wicked Defying Gravity Cake can be decorated with edible glitter. Simply sprinkle it over the top of the frosted cake. I think this black edible glitter would work so well with this cake!
You can find edible glitter on the baking aisle of most large supermarkets, or there's a wide selection on Amazon.
Can I make the Wicked Defying Gravity Cake without M&Ms, Skittles or Smarties?
Yes, Wicked Defying Gravity Cake can be made without the M&Ms, Skittles or Smarties.
If there's one you can't find or don't like, feel free to use any kind of green pebble candy or chocolate.
Or, if you want to keep the black and green Wicked theme going, you could use black liquorice instead.
Can I make Wicked Defying Gravity Cake without cocoa powder?
No, Wicked Defying Gravity Cake won't be as dark and wicked-looking without the cocoa powder. Even if you use extra black food colouring, the cake won't have the same depth of colour.
What is golden syrup?
Golden syrup is a British ingredient made from sugar cane or sugar beet. It's thick and sticky, with a deep caramel flavour. You can find it on the baking aisle of most large supermarkets in the UK, or online.
I Haven’t Got Golden Syrup, Can I Use More Sugar Instead?
The golden syrup in this recipe helps give the sponge a light, bouncy, tender texture, but if you don’t have any, it’s fine to replace it with the same quantity of sugar.
Why Did My Golden Syrup Crystalise? Is It OK To Use?
Golden syrup can be stored safely for years as it has such a high sugar content, and sugar is a natural preservative.
Golden syrup should be stored in a sealed container in a cool, dry cupboard. If it gets too cold, it may crystallise but this is harmless. If you gently heat the syrup in a clean pan over low heat, it should become clear and smooth again. Allow the syrup to cool before returning to its original container, especially if it’s plastic. Be very careful as heated syrup can get extremely hot.
While crystals are fine, if you see any discolouration or strange-looking 'bits' within your syrup, you should discard it and use fresh golden syrup. If your syrup is in a tin rather than a squeezy bottle, be sure to use a very clean spoon to take what you need as contamination can result in bacterial growth.
How should I store Wicked Defying Gravity Cake?
Wicked Defying Gravity Cake should be stored in an airtight container at room temperature. It will last for up to 3 days.
You'll probably need to remove the candy column and cut out the topper to fit it into a container.
Can I keep Wicked Defying Gravity Cake in the refrigerator?
Yes, you should keep your Wicked Defying Gravity Cake in the refrigerator or the buttercream frosting will spoil. It's best to store it in an airtight container so it stays safe from any fridge smells.
Can I freeze Wicked Defying Gravity Cake?
Yes, you can freeze your Wicked Defying Gravity Cake.
However, unless you have a giant freezer with high shelves, you'll only be able to freeze it in slices, or without the decorations.
Make sure to wrap your cake slices tightly in cling film or place it in a freezer-safe bag, then pop them into a freezer-safe container. Label the container with the date you froze the cake. Then you can keep it for up to 3 months.
If you're freezing leftover cake with the green pebble sweets on top, bear in mind that they may look scruffy when defrosted.
So it's best to just freeze leftovers for yourself and not for serving at a future event.
What is the best way to defrost Wicked Defying Gravity Cake?
To defrost Wicked Defying Gravity Cake, simply remove the slices from the freezer and leave it to thaw in an airtight container in the fridge for a few hours.
Bear in mind that the buttercream frosting may split while it's defrosting, as water melts faster than butter fat.
How long will Wicked Defying Gravity Cake keep?
Wicked Defying Gravity Cake will keep for up to 3 days in an airtight container in the fridge.
Or, if you freeze Wicked Defying Gravity Cake, it will keep for up to 3 months.
Can I leave Wicked Defying Gravity Cake out on the counter?
You can leave your cake out on the counter for decorating and serving, but be sure to store any leftovers in an airtight container in the fridge.
The frosting contains milk and butter, which will spoil if left at room temperature for too long.
Can I make Wicked Defying Gravity Cake ahead?
Yes, Wicked Defying Gravity Cake can be made ahead.
You can make the cake layers and freeze them for up to 3 months. Then, just thaw the cake overnight in the fridge before assembling.
Or, you could make the whole Wicked Defying Gravity Cake a day or two in advance and store it in an airtight container in the fridge.
Though I'm not sure if you'll be able to fit the decoration into a container so you should probably leave that part off until serving.
Can I make this Wicked Defying Gravity Cake in a different quantity?
Yes, you can easily make this Wicked Defying Gravity Cake can in a different quantity.
You can use an online recipe scaling tool to convert the ingredients to the correct amounts. Bear in mind that if you change the size of your cake, or make mini, individual defying gravity cakes, the cooking time will change.
If you're making a much bigger cake with deeper cake tins, you'll need to cook your cake for longer and maybe reduce the temperature by 10 degrees.
I haven't tried making this cake in a different quantity so if you do, please let me know how it turns out!
I'd love to see some pictures of individual Wicked Defying Gravity Cupcakes!
Can I make Wicked Defying Gravity Cake in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, Wicked Defying Gravity Cake can be made in a stand mixer.
In fact, it's probably easiest to make Wicked Defying Gravity Cake in a stand mixer as you don't have to worry about overbeating the batter.
If you're using a stand mixer, simply cream the butter and sugar together until light and fluffy, then add the eggs and beat until combined.
Next, add the dry ingredients and mix on a low speed until everything is just combined. Be careful not to overmix the batter or your cake will be tough.
Finally, fold in the milk and black food colouring until you have a consistent coloured batter.
Remember to scrape down the sides of the bowl a few times while you're mixing to make sure all the ingredients are evenly combined.
Can I make Wicked Defying Gravity Cake with a food processor?
I wouldn't recommend making Wicked Defying Gravity Cake with a food processor as you're likely to overmix the batter and end up with a tough cake.
How can I make sure my Wicked Defying Gravity Cake turns out perfectly?
There are a few things you can do to make sure your Wicked Defying Gravity Cake turns out perfectly:
- Use good quality ingredients. This is especially important for the chocolate and cocoa powder, as they can really affect the taste of your cake. Check your raising agents are fresh and have been stored in sealed containers.
- Sift the dry ingredients together before adding them to the batter. This will help to prevent lumps in your cake.
- Be careful not to overmix the batter. Mix it just until everything is combined - if you mix it for too long, your cake will be tough.
- Make sure your cake tins are greased and lined before you add the batter. This will help to prevent your cake from sticking to the tin and ensure it cooks evenly.
- Bake your cake until a skewer inserted into the centre comes out clean. If it doesn't, give it a few more minutes in the oven.
- Allow your Wicked Defying Gravity Cake to cool completely before frosting or decorating it. Otherwise, the frosting will slide off the cake and melt.
Why did my Wicked Defying Gravity Cake turn out dry/crumbly?
There are a few things that can cause Wicked Defying Gravity Cake to turn out dry or crumbly:
- You didn't use enough liquid. Make sure you measure the milk accurately - too little milk will make your cake dry.
- You overmixed the batter. Be careful not to overmix the batter or your cake will be tough.
- You overcooked the cake. Wicked Defying Gravity Cake is done when a skewer inserted into the centre comes out clean. If you cook it for too long, it will be dry.
Why did my Wicked Defying Gravity Cake turn out wet/soft/dense?
There are a few things that can cause Wicked Defying Gravity Cake to turn out wet/soft/dense:
- You used too much liquid. If you add too much milk to the batter, your cake will be wet.
- You undermixed the batter. Make sure you mix the batter until everything is just combined - if you overmix it, you'll activate the gluten. This will cause the cake to turn out dense and bread-like.
- Your raising agents are old/expired. Make sure you check the expiry date on your raising agents and replace them if they're out of date.
- You didn't bake the cake long enough. Wicked Defying Gravity Cake is done when a skewer inserted into the centre comes out clean. If you take it out of the oven too early, it will be wet and soft.
- Your oven temperature is too low. Make sure you check your oven is preheated to the correct temperature before you put the cake in. Many household ovens have an incorrect temperature dial or hot spots which produce inconsistent bakes. It's best to use an oven thermometer if you're unsure about your oven temperature.
Why did my Wicked Defying Gravity Cake sink in the middle?
There are a few things that can cause Wicked Defying Gravity Cake to sink, usually, it's related to the raising agents or the oven.
- First, make sure you check the expiry date on your raising agents and replace them if they're out of date.
- Don't overmix the batter or your cake will be tough and won't rise as well. When you mix flour and liquid together for a while, you activate the gluten. Similar to kneading bread dough. This will make your cake dense and make it more difficult for the raising agents to work against. Basically turning your cake dough into a balloon which is difficult to blow up.
- Check that your oven is preheated to the correct temperature before you put the cake in. If you put your cake into the oven before it's up to temperature the raising agents won't work as well and won't set the cake into a firm crumb texture. So your cake won't be able to hold itself up and collapse.
- Finally, make sure you don't open the oven door for at least 25 minutes as this can cause Wicked Defying Gravity Cake to sink. Raising agents cause little bubbles of air to form which heat up and set the cake mix into a cooked crumb texture. If you open the oven door too soon you'll let the hot air out and the bubbles will pop. They'll also pop if the oven door slams.
Why didn’t my Wicked Defying Gravity Cake rise?
This is a gravity-defying cake, so it must definitely rise!
There are a couple of things that can cause Wicked Defying Gravity Cake to not rise:
- You didn't use enough raising agent. Make sure you add the correct amount of baking powder and soda to the recipe.
- Your raising agents are old/expired. As with most recipes, it's important to check the expiry date on your raising agents. Even if your raising agents are in date, if they are kept in a poorly sealed container they will lose effectiveness.
- You overmixed the batter. When you mix flour and liquid together for a while, you activate the gluten. This will make your cake dense and make it more difficult for the raising agents to work against. Basically turning your cake dough into a balloon which is difficult to blow up.
Why did my buttercream frosting split or turn very loose?
If your buttercream has split, it's most likely because you overmixed it or the butter. became too warm.
When buttercream gets too warm, the fat molecules start to separate from the water molecules. This makes your buttercream split and become too runny.
If you overmix your buttercream, it can also cause it to split. This is because you're incorporating too much air into the mixture and the fat molecules are unable to hold onto the air bubbles.
To fix a split buttercream, you need to add more fat (butter) to the mixture and mix it until it comes together. If your buttercream is too runny, you can put it in the fridge for 15-20 minutes to firm up or put it back in the mixer and mix on a low speed until it comes together.
Alternatively, your buttercream may appear as if it has split, but it's just because your butter is so cold. When you use super cold butter it struggles to mix with the other ingredients and can appear lumpy. Just keep mixing until it comes together and your buttercream will be fine!
How can I add/change the flavours in this Wicked Defying Gravity Cake?
The Wicked Defying Gravity Cake is a chocolate cake, so the best way to change up the flavours is to use a different type of chocolate. You could use milk chocolate, dark chocolate or even white chocolate.
If you want to add some extra flavour to the cake, you could try adding a teaspoon of vanilla extract or almond extract. You
Who wrote Wicked?
Wicked (the novel) was written by Gregory Maguire. It was adapted into a musical story by Winnie Holzman and the songs were written by Stephen Schwartz.
What is Wicked about?
Wicked is a prequel to The Wizard of Oz. The musical is slightly different from the book, but it still tells the story of Elphaba, the Wicked Witch of the West, and her relationship with Glinda, the Good Witch of the North. The two meet at university and become friends, but their friendship is tested when they end up on opposite sides in the struggle for control of Oz.
How long has the Wicked musical been running?
Wicked has been running on Broadway since October 30, 2003. It is still running today and is one of the longest-running Broadway musicals of all time.
The London run of Wicked started in September 2006 and is still running today. Wicked has also been performed in many other cities around the world, including Australia, Japan, Germany, Brazil and South Korea.
Print this Wicked Defying Gravity Cake recipe
Wicked Defying Gravity Cake Recipe
Ingredients
For The Sponge
- 150 g white caster sugar (superfine sugar) superfine sugar
- 2 medium free range eggs beaten
- 150 ml vegetable oil canola oil
- 150 ml whole milk
- 2 tbsp golden syrup
- 1 tsp black gel food colouring
- 175 g self-raising white flour (self rising flour) self rising flour
- 2 tbsp cocoa powder dutch processed
- 1 tsp bicarbonate of soda baking soda
For The White Chocolate Buttercream
- 275 g slightly salted butter softened
- 550 g icing sugar (powdered sugar) powdered sugar
- 1 tbsp whole milk
- 1 tsp vanilla extract
- 1 tsp green gel food colouring
- 150 g white chocolate
To decorate
- 300 g green chocolate beans I used smarties, m&ms and giant skittles to give a slight variation in colour
- 100 g milk chocolate
Equipment
- Dowel or skewer
- Straw with an angled top
- Glue or tape
- Green card
- Craft knife
- 2 Round 18 cm (7") nonstick cake tin
Instructions
Make the Sponges
- Pre-heat oven to 180ºC (160C fan assisted / 360F).
- Grease and line two 20cm loose-bottomed cake tins.
- Put the sugar, beaten eggs, oil, milk and golden syrup in a large bowl. Whisk together.
- Sift in the flour, cocoa and bicarbonate of soda. Whisk to combine.
- Share the mixture between the two lined cake tins.
- Bake for approximately 30 minutes until firm and springy on top.
- Cool in the tin for 10 minutes, then remove from the tin and place on a cooling rack to cool completely.
Make The Green Chocolate Buttercream
- Melt the white chocolate and set aside to cool. If it’s added to the frosting warm, it will melt the butter.
- Put the butter in a large bowl. Whisk until pale and creamy.
- Sift in the icing sugar, then add the milk and vanilla. Beat until very pale and fluffy.
- Add the cooled melted white chocolate to the frosting and whisk to combine.
- Stir in the green food colouring. You may need to add more green colouring as necessary to get the shade you want.
- Transfer the frosting to a piping bag fitted with an open star nozzle.
Assemble the cake
- Place one cake on a board.
- Pipe tall rosettes on top of the cake, using about half the frosting.
- Place the second cake on top.
- Pipe tall rosettes of frosting again. You might not use all the frosting.
- Frost 1 quarter side of the cake with a thin layer of frosting (you'll stick your chocolates to this later).
- Place the cake in the fridge for at least an hour to firm up.
Decorate the cake
- Melt the chocolate in a small bowl leave to cool. It needs to be close to setting point to successfully work as 'glue' for your chocolates.
- Push a dowel into the centre of the cake, then slide the straw over it.
- Arrange some chocolate beans on top of the cake, radiating from the central straw towards and down over the iced side of your cake.
- To fix the beans to the straw, work from the bottom to the top. Dab them with a little chocolate and then press onto the straw. Stop when you reach the bend in the straw.
- Print your witch template and fix to the top of the straw with glue or tape so that Elphaba appears to be leaving a stream of chocolate in her wake.
- Leave your cake to set and once you've all finished admiring it, it's time to slice and serve.
Nutrition
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