Magic 8 Ball Cake
- 350 g (121/2 oz/21/3 cups) plain (all-purpose) flour
- 450 g (1 lb) caster (superfine) sugar
- 100 g (31/2 oz) cocoa powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon fine salt
- 350 g (121/2 oz) unsalted butter, softened
- 4 large eggs, at room temperature
- 350 ml (12 fl oz) full-cream (whole) milk
- 2 tbsp activated food-safe charcoal (has no flavour)
- 20g white fondant
- 20g black fondant
- 2 cups sprinkles or candy (any kind will do)
- 50g black candy melts, melted
- 1 batch Swiss meringue frosting
- 5 tbsp cocoa powder
- 5 tbsp activated food-safe charcoal
Magic 8 Ball Cake
- Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray a 6” half sphere cake tin with oil and line with baking paper.
- Add the flour, sugar, cocoa powder, charcoal powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.
- Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
- Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavorings or food-gel colorings to the batter.
- Add half the batter to the sphere tin and bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked. Once cooled, take out and add the rest of the batter to the tin and bake.
- Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
- To trim your chilled cakes, use a serrated knife to trim the very tops off. Use a circle cookie cutter to cut a circle into one of the cakes. Use a teaspoon to take out excess cake and make a cavity in the cake. Fill with sprinkles.
- Add black candy melts around the cavity and add second cake to complete the sphere. Chill in the fridge.
- To crumb coat your cake, add a dab of frosting onto an 8” cake board or flat serving plate. You want to flatten the bottom of the cake so use the serrated knife to trim a little bit of the bottom of the cake. Add the cake to the board and gently press down so it sticks to the board.
- Add frosting to a piping bag and frost around the cake starting at the bottom and work your way around to the top.
- Use a small offset spatula to smoothen out the frosting. Using a cake turntable will make this a super easy process. Chill for 2 hours or overnight.
- To prepare the magic 8 ball decoration roll out some white fondant and use a 3 inch round cookie cutter to cut out the shape. To get a nice smooth edge to your white disc use a piece of plastic and lay out on top of the fondant. Cut the shape through the plastic.
- To prepare the magic 8, roll out some black fondant. To make the 8 shape you can either use two 0 cookie cutters and combine them together or if you have a number 8 cookie cutter you can use that too. To stick the number to the white disc add a little bit of water to the back of your number and stick to the disc.
- Add more frosting around the cake, and smoothen out before adding the magic 8 decoration to the front of the cake.
- To prepare the frosting, add cocoa powder and charcoal powder to the frosting and mix until well combined.