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Wicked Defying Gravity Cake
Try this incredible, gravity defying chocolate and vanilla cake, inspired by the blockbuster musical, Wicked.
cakes and bakes
Dowel or skewer
Straw with an angled top
Glue or tape
Small mixing bowl
2 18cm cake tins
For The Sponge
white caster sugar
medium free range eggs beaten
black gel food colouring
white self raising flour
self rising flour
bicarbonate of soda
For The White Chocolate Buttercream
slightly salted butter softened
green gel food colouring
green chocolate beans
I used smarties, m&ms and giant skittles to give a slight variation in colour
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.
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Wicked Defying Gravity Cake https://www.amummytoo.co.uk/wicked-defying-gravity-cake/