How to Make a Snowball Gravity Cake
We love penguins and we love Cadbury Snowballs, so naturally, we had to find a way to combine these two elements – say hello to our Snowball gravity cake! Using the gravity cake kit, it’s so easy to make, but easy to impress!
How to Make a Snowball Gravity Cake
How to Make
1. Assemble the anti-gravity pouring kit so that the main tube is attached through the central hole in the base board.
2. Slide the first section of your cake over the tube and spread the top with buttercream, then add the top section again sliding it over the tube and on top of the first section. Try to line the sections directly above each other, if you struggle this you can mark the centre before placing in position.
3. Use a slightly thinner buttercream mixture and add a thin coat to the outside of the cake. To do this use your angled pallet knife to apply to buttercream to the cake and then use your icing smoother to remove any excess. Place in the fridge for approximately 20 minutes.
4. Once the cake has chilled for 20 minutes remove it from the fridge and add a second coat of buttercream. This will give a nice smooth finish for applying the fondant icing. Place the cake back in the fridge for 20 minutes to allow the buttercream to crust.
5. Remove the packaging from the 3 packs of duck egg blue icing and kneed each piece individually (a bit like you would bread but not too rough). Once each piece is soft and there are no visible lines kneed them together and roll into a large ball. Place on a cornflour or icing sugar dusted surface ready to roll. (Picture 5&6)
6. Roll out your icing turning it 90 degrees after each roll, don’t flip the icing over as you don’t want the cornflour or icing sugar on the outside surface. Try to move the paste after one or two rolls to make sure its not stuck to the surface. Measure your cake from one edge of the board to the other and then measure your rolled out fondant to make sure you have enough to cover the cake and board.
7. Roll the icing on to a rolling pin and then drape carefully over the cake starting with the side closest to you. If you need to move the icing just lift it gently with both hands from underneath and reposition.
8. Start to smooth the top of the cake gently with the palms and sides of your hands ensuring there are no air bubbles on the top of the cake. Slowly work around the cake moving downwards and round smoothing the icing to the sides of the cake. If you have areas where there are pleats gently pull the icing away from the cake and smooth in small sections then pulling the icing away again until smooth.
9. Use your fondant smoother to gently smooth the surface of the fondant icing, be careful not to mark the icing on the cake board when you are smoothing. Keep smoothing until you are happy with the appearance of the cake, remember this is a gentle motion don’t press too hard. Once you have finished smoothing use a small kitchen knife to trim the icing from the edge of the board.
10. Set the cake to one side. In a milk pan heat half the carton of double cream over a gentle heat until it is bubbling, pour the cream over half the candy melts and stir with a spoon until the mixture is smooth and runny. If after a few minutes the buttons are not melted place them in the microwave for 10 second intervals.
11. Allow the chocolate and cream mixture to cool slightly until it has a pourable texture and leaves ribbons when you dribble it from a spoon. To check the texture use a spoon to dribble some down the side of an upturned glass, it should run freely and set before it reaches the bottom. Put the mixture into a piping bag or squeezey bottle and drip down the sides of the cake, if you squeeze the mixture on the edge of the cake it will run down and form natural drips. Cover the top of the cake with the mixture, don’t worry if it’s not even as this will create the snow texture. Keep the left over chocolate mixture.
12. Insert the second part of the anti-gravity cake kit to give a gentle sloping angle, use your angled spatula to spread some of the chocolate mixture on to the exposed tube (it should have thickened by now) start to add the snow bites one by one round the base of the tube.
13. Build up the snow bites to the end of the tube, if you have difficulty making them stick use some royal icing to help stick them on. Keep adding snow bites until the tube is covered.
14. Break off some small pieces of white icing and roll them into little pea shaped balls, add a small amount of the rainbow dust pearl white powder to a dish and roll the balls around in it until they are covered in the paste (use a soft clean paint brush to help with this). Use the balls to fill in any gaps you have in the snow bites and to finish off the top of the slide.
15. Once you have finished filling in all the gaps you can mix the leftover dust with a few drops of vodka or lemon juice and gently brush it over the top of the chocolate to give it a shimmer effect, this step is optional. Set the cake aside and move on to making the penguins.
Making the Penguins
1. Roll approximately 30g of black fondant icing into a ball and shape into a slight cone, this is to make the body of the penguin. Insert a piece of dried pasta into the middle of the fondant and break off leaving enough to attach the head. You can use a cocktail stick as structure if you prefer, I use pasta incase a child picks the models up and tries to eat them. (Picture 1)
2. Set the body aside and roll a smaller piece of fondant onto a ball for the head, hold this against the body to make sure the size is in balance with the body. Roll out a small amount of white icing. Use the bottom of a piping nozzle (or small circle cutter) to cut out two small circles for the eyes.
3. Attach the circles to the head with a little water (use a clean/new paint brush), using your ball tool press gently in the centre of the eyes to create an indent.
4. Roll two small balls of black icing and stick them to the centre of the white circles with water to finish off the eyes. Roll a small ball of orange icing in to a ball then using your fingers shape it into a small triangle to make the beak, measure it against the face for size before you stick it on, don’t worry if you have to redo this a few times before you get the tight size. Stick the beak to the face with some water. Use a cocktail stick to make two small holes in the beak.
5. Put the head to one side. Roll a small amount of white icing for the belly and use a 2cm circle cutter to cut out a circle of white icing. Using a small amount of water stick the circle to the front of the body and smooth out with your fingers. Place the head on to the body and makes sure it is secure on the piece of pasta. If you find your head is a little bit wobbly then you can use a little royal icing to stick it to the body. I like to put my head on at a slight angle as I think it gives the penguins a bit more character.
6. Roll two pea sized balls of orange icing and then gently squash one half to make the feet, use a little water to stick the feet on to the body. Position them so they are pointing outwards.
7. Roll a small sausage of black icing and cut it in half. Flatten the sausages with your fingers to create the wings leaving one end slightly narrower and thicker. Attach the wings to the body with a small amount of water with the thicker narrower end near the head, bend the ends of the wings away from the body.
8. Make 3 penguins and arrange them on the cake and the cake board to finish your cake.