Short & Sweet: Defying gravity M&M Cake

Defying gravity M&M Cake

Cake trends change quite rapidly however, last year defying gravity cakes were all the rage...and in my eyes they are still pretty amazing!

Although, I knew this cake would be quite challenging I just had to give it a go for my cousins birthday. This cake was defiantly a show stopper, and provoked many structural questions from family members, who were amazed by the 'floating' sweets bag.

Now, I know you're not supposed to give away your secrets but this cake is just too fun not to share!

Defying gravity M&M cake

Prep time: 30 minutes

Cooking time: 25-30 minutes

Serves: 20 people

Ingredients:

Chocolate cake:

400g softened butter
400g caster sugar
350g self raising flour
8 free range eggs
50g cocoa powder

Chocolate buttercream:

2000g softened butter
400g icing sugar
75g melted milk chocolate
1 tsp milk (optional)

Extras:

Three bags of M&M's
Two packs of KitKats

Method:

Firstly, preheat the oven to 160 degrees Celsius, and grease two 12" cake tins. In a bowl or electric mixer cream together the softened butter and caster sugar until fully combined and of a creamy, light consistency. Gradually add the eggs one at a time, mixing thoroughly between each addition. Finally, sift the self raising flour and cocoa powder into the mixture. Slowly fold in the dry ingredients being careful to not knock out any of the air that has been incorporated. Pour the mixture into the pre prepared tins and place into the oven for 30 minutes or until they spring back to the touch and are cooked all the way through. Once fully cooked place on a metal cooling rack to cool.

Meanwhile, make the chocolate buttercream.
Place the butter and sifted icing sugar into a bowl and mix together until fully incorporated.
Melt the milk chocolate in the microwave, and leave to cool slightly before adding to the butter and sugar.
*If you add the chocolate when its too hot it will separate the butter.
Once the chocolate is added you can add a teaspoon of milk if the icing is still a little too firm.

To assemble, place one sponge onto a cake board and secure with a blob of icing.
Place a tablespoon of the chocolate buttercream onto the cake and spread evenly and finish by placing the other sponge on top.
Next crumb coat the cake by piping buttercream all the way round the cake and on top and smooth over with a palette knife at a 90 degree angle. This should be a thin layer once smooth but enough icing so that the KitKats will stick to the side of the cake.

Now for the fun part!
Place the connected two fingers of the KitKat and place against the side of the cake. If it doesn't stick place a little buttercream on the back of the KitKat. Once the whole of the edge of the cake is covered pour one and a half bags of M & M's into the middle.

Next get a straw and gently push it vertically into the cake at an angle.
To create the full effect on the M & M bag i stuffed mine with cotton wool buds, this ensures that the bag isn't too heavy and gives the straw something to stick into.
Alternatively, a wooden/plastic dowel could be used instead of a straw.
Carefully place the filled bag onto the end of the straw, and cover the straw in buttercream.
Finally, using the half bag of saved M & M's place them onto the straw, making sure to cover any gaps.

To set the M & M's in place I refrigerated the cake for roughly half an hour.

Ta Dah! You have yourself a defying gravity cake!

I hope you enjoyed learning how to make this showstopper, and will maybe try out one of these stunning cakes that are perfect for any event.

Happy Baking :)