- 645 g plain (all-purpose) flour
- 400 g caster (superfine) sugar
- 4.5 teaspoons baking powder
- 1 teaspoon fine salt
- 190 g (41/2 oz/1/2 cup) unsalted butter, softened
- 3 large eggs
- 560 ml (12½ fl oz/11/2 cups) full-cream (whole) milk
- 190 ml (4 fl oz/1/2 cup) vegetable oil
- 2 tablespoons Greek yoghurt (or sour cream)
- 2 teaspoon vanilla extract or vanilla bean paste
- 1 tsp boysenberry flavouring
- 4 drops purple food gel
Frosting and Decoration
- 1 batch Chocolate Swiss meringue buttercream frosting (recipe: thescranline.com)
- 4 tbsp food safe activated charcoal
- 1 batch vanilla Swiss meringue buttercream frosting (recipe: thescranline.com)
- 4 drops blue food gel
- 4 drops green food gel
- 100g black fondant
- 50g skin tone fondant
- 50g teal fondant
- 100g pink fondant
- Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven.
- Spray two 7” cake tins with oil spray and line the bottom with baking paper. Spray a 7” half sphere cake tin with oil and line the bottom with baking paper.
- Place a metal cookie ring on a baking tray and place the sphere tin on it. Set aside.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs, milk, boysenberry flavouring, purple food gel, oil, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.
- Fill the sphere cake with batter about ¾ of the way.
- Split the remaining batter between the two 7” cake tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
- Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked.
- Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate.
- To trim your chilled cakes, use a cake leveler or large serrated knife to carefully trim the crust off the top of each cake. To trim the half sphere cake use a serrated knife to trim it level with the top of the cake tin. Gently take out.
Frosting and Decoration
- To crumb coat your cake, mix the Chocolate Swiss meringue buttercream frosting with activated charcoal and add a dab of this frosting onto a 7” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
- Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
- Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Chill for 2 hours or overnight.
- To prepare the furry frosting, add blue food gel to one half and mix until well combined. Repeat with the green food gel on the other half.
- Fit the end of two piping bags with large grass tip nozzles and pipe frosting onto the cake alternating between the two. Start at the bottom and make your way up.
- To make the eye, roll out the black, white and teal fondant a couple mm thin. Use an 8cm round cookie cutter to cut out a circle. Use a 7cm cookie cutter to cut out a teal circle and a small 1cm disc of the skin tone fondant. Use a little bit of water to place the teal disc on top of the skin tone fondant and a black disc on top of the teal disc. Then place the small white fondant disc on the corner of the black disc. Allow to dry.
- To make the horns roll out two balls of pink fondant. Use the palm of your hand to make one end of the ball pointy. That will be the end of each horn. To make the mouth, roll out a long noodle of black fondant measuring about 15cm in length. To make the two little fangs roll out two little balls of white fondant and make two tiny horns. Bend the pointy end slightly and push the fat end onto the black noodle. Allow everything to dry overnight.
- Add your fondant decorations to the cake once it’s been frosted to finish.