spaceship smash cake
white chocolate dome
- vegetable oil, for greasing
- 500g white chocolate, melted
vanilla cake base
- 3¹⁄³ cups (500g) plain (all-purpose) flour, sifted
- 2 teaspoons baking powder
- 2 cups (440g) caster (superfine) sugar
- 400g butter, melted
- 6 eggs
- 2 cups (500ml) milk
- 1 teaspoon vanilla essence
assemble and decorate
- green food colouring
- 1 x quantity basic vanilla butter icing (see link to recipe in step 3)
- mixed lollies
- white chocolate, melted
- red, green and blue candy-coated chocolates
- red fruit straps, cut into 2½cm rounds
- red licorice lace
- blue paper cone and paper wings
- Lightly grease a 15 cup-capacity (3.75 litre) freezer-safe glass bowl with the oil and place in the freezer for 1 hour. Pour the chocolate into the cold bowl and rotate to coat the bowl evenly. Return to the freezer for 1 hour or until set. Turn bowl upside and cover with a warm tea towel. Slide the chocolate dome from the bowl and set aside in a cool place.
- Preheat oven 160ºC (325ºF). Place the flour, baking powder, sugar, butter, eggs, milk and vanilla in the bowl of an electric mixer and beat until smooth. Pour into a lightly greased 30cm cake tin lined with non-stick baking paper and bake for 1 hour 15 minutes or until cooked when tested with a skewer. Turn cake out onto a wire rack to cool.
- Add a few drops of green food colouring to the butter icing and mix until well combined. Secure the vanilla cake to a cake board using a little icing. Using a small knife, cut a round from the centre of the cake, leaving a 3½cm border, and discard. Spread cake with the vanilla icing and fill the centre with the mixed lollies. Top cake with the white chocolate dome.
- Using the melted chocolate, fasten the candy-coated chocolates and fruit strap rounds onto the dome. Decorate the base with more candy-coated chocolates and the red licorice laces. Top with paper cone and attach wings. Serves 8–10.
© DONNA HAY GROUP
