How to Create an Anti-Gravity Sweet Effect

This fun anti-gravity sweet pouring effect is a real showstopper! Although it has been used here on an Easter cake, let your imagination go wild by changing the type of sweets and cake you use. If you're short on time, you can use a plastic sweet packet instead of making your own out of sugarpaste.

Image credit: anti-gravity

This anti-gravity sweet pouring effect is a real showstopper! Although it has been used here on an Easter cake, let your imagination go wild by changing the type of sweets and cake you use. If you're short on time, you can use a plastic or paper sweet packet instead of making your own out of sugarpaste.

You will need:

Edibles:

Equipment:

mexican paste white 40g, orange 50g, yellow 100g, lime green 50g, deep pink 40g, purple 40g
brightly coloured chocolates or sweets, such as smarties or skittles
chocolate ganache 650g
two chocolate cake layers, shape and size of your choice
royal icing
edible glue

plastic dowel
message embossing block with greetings and phrases set (Purple cupcakes)
oval cutter plain and fluted edge 35mm (PME)
number 2 piping nozzle (PME)
rolling pin
stay fresh mat
cutting wheel and ruler
ribbon cutter

1 Roll orange mexican paste 2mm thick. Emboss your chosen message, such as 'happy birthday', by pressing the message block into the paste. Then cut out using a fluted oval cutter.
2 Using a number 2 piping nozzle indent a pattern around the edge of your label. Leave the label under a stay fresh mat to stop it from drying out.
3 Roll a rectangle of white mexican paste and lay coloured strips on top. Cover with a stay fresh mat and roll over to create a striped paste.
4 Cut the rectangle 9cm by 27cm. Trim each of the shorter ends by rolling with the wavy cutting wheel on ribbon cutter.
5 Fix the label in place with a little edible glue.
6 Paint edible glue down each long side and fold paste over to create a bag. Open this out and support with cling film. Dry on foam.
7 Use chocolate ganache to sandwich the cake layers together. Spread a thin layer of ganache over the cake.
8 Position the cake on a cake board, securing with royal icing. Insert a dowel at a slight angle into the top of the cake.
9 Use royal icing to secure the bag in place.
10 Pour melted ganache onto the top of the cake and fill a puddle like shape with sweets/chocolates.
11 Pipe melted ganache onto the bottom of the dowel and secure sweets around. Leave to set. Continue to work your way up the dowel, a few sweets at a time, making sure they are secure.