How to Make a Snowball Gravity Cake

Level

Time

Budget

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!

Print Page

You will need

Product no image — Sold out

Wilton Fondant Smoother Backer

Is $ 13.00

Quantity: 1

Subtotal

Is $ 13.00

Select

Sold out

Modelling Tools 8 Pack

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Select

Sold out

Rainbow Dust Pearl White Edible Lustre Powder 3 g

Is $ 6.49

Quantity: 1

Subtotal

Is $ 6.49

Select

Sold out

Renshaw Ready To Roll Duck Egg Blue Icing 250g

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Select

Sold out

Renshaw Ready To Roll Jet Black Icing 250g

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Select

Sold out

Renshaw White Ready To Roll Icing 250g

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Select

Sold out

Renshaw Ready To Roll Orange Icing 250g

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Select

You’ve viewed 2 of 7 products

You’ve viewed 4 of 7 products

Total:

How to make

You will need

Cake Frame Kit

750g Renshaw Duck Egg Blue Icing

250g Renshaw Black Icing

250g Renshaw White Icing

250g Renshaw Orange Icing

3 x Packets of Cadbury Snowbites – available in store

1 Packet of white candy melts

1 carton of Elmlea double cream

Rainbow Dust Pearl White Dust

Craft Essentials

Small Rolling Pin

Large Rolling Pin

Ball modelling tool

Fondant Smoother

Icing Smoother

Angled pallet knife

A few strands of dried spaghetti

Step 1

Assemble the anti-gravity pouring kit so that the main tube is attached through the central hole in the base board.

Step 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.

Step 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.

Step 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.

Step 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)

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 13

Step 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.

Step 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 Step 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)

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Make 3 penguins and arrange them on the cake and the cake board to finish your cake.

Beautiful!

Related Products

How to Bake a Lemon and Elderflower Cake

The Betty Crocker Vanilla Buttercream Style Icing adds a creamy blush of taste and style to your cakes.Finish off your cakes and cupcakes with a yummy dishing of frosting! A little firmer than icing with a thick, fluffy texture, this ...

How to Bake a Mirror Glaze Galaxy Cake

How to Create a Nutcracker Cake

Create miniature potted succulent and cactus cupcakes that are good enough to eat with a range of piping tips and coloured Renshaw frosting. There are so many different types of cactus and succulent to replicate in icing and by combining ...

How to Decorate a Holly Wreath Cake

How to Make a Christmas Drip Cake

This Artisan Is That a Cake Recipe Book introduces you to the wonderful world of illusion cakes! Follow the simple step-by-step guides featured in the book to have fun with friends and family. Fool them with fast food favourites, avocado ...

How to Make a Football Cake

Project & Instructions by Hobbycraft Artisan: Chloe Edwards Find out more. Not invited to the royal wedding? Don't be a bitter lemon! We've got the perfect recipe to put your own spin on Harry and Meghan's lemon and elderflower cake. ...