BubblePop Electric Cake
BubblePop Electric Cake! Think of the biggest bubble you ever blew with bubblegum. Feels good to think about it right? Almost like an achievement in life lol. This bubble-tastic version of my bubblepop electric cupcake is popping with even more bubble goodness! The bubbles sitting on top let you know you’re in for a treat with the strawberry bubblegum flavored cake on the inside! It’s such a treat, it’ll blow you away!
My bubble-gum pop, ‘Bubblepop Electric’ cake is pure eye candy! Made up of my strawberry bubble gum flavored vanilla cake, layered in between fluffy buttercream. Topped with gorgeous gelatin bubble gum bubbles!
Nick’s favorite thing…
This cake is inspired by my single most popular cake recipe on The Scran Line. My BubblePop Electric Cupcakes are a delicious celebration of fun bublegum flavors. The name of the cake is inspired by one of my favorite songs by Gwen Stefani.
What does BubblePop Electric Cake taste like?
This cake is made of my moist vanilla cake and is flavored with bubblegum flavoring. It’s covered in bubblegum buttercream frosting and decorated with gelatin bubbles.
What are the ingredients I need for BubblePop Electric Cake?
All-purpose flour – also known as plain flour.
Caster sugar – also known as superfine sugar.
Salt – I used fine salt.
Unsalted butter – make sure your butter is softened.
Eggs – I used large eggs.
Milk – I used cow’s milk but almond milk will also work.
Vegetable oil – you can also use sunflower oil.
Greek yogurt – you may use sour cream instead if you wish.
Food gel – I used the chefmaster brand.
Strawberry flavoring. I used the Roberts brand flavoring.
Bubblegum flavoring. I used the Roberts brand flavoring.
Pink sprinkles – I used 4 different sizes or pink round sprinkles. But you can achieve the same gradient sprinkle effect with just one type of pink sprinkles! :0)
Balloons – I used water balloons because of their size. Just
Powdered gelatin – this is going to help set the gelatin shapes.
The Gelatin Bubbles. Things you need to know.
Technically they’re edible. No, flavoring them will not make them more edible. Can you add sugar? No. The gelatin bubbles are a food safe decoration. But eating them would taste and feel like eating plastic.
My Top Tips!
- The gelatin bubbles will need to be made the day before you decorate and finish the cake.
- Make sure your ingredients are at room temperature when making the cake.
Other Fun Recipes You Might Like!
- Bubblegum Fairy Floss Cupcakes
- Hamburger Macarons
- Double Stack Cookies And Cream Oreo Cake
- Killer Queen Cake
I hope you guys enjoyed this simple but delicious BubblePop Electric Cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
BubblePop Electric Cake
- 3 1/2 cups (430 g) all-purpose flour
- 1 1/4 cups (265 g) caster sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (125 g) unsalted butter, softened
- 2 large eggs
- 1 1/2 cups (375 ml) milk
- 1/2 cup (125 ml) vegetable oil
- 2 tbsp Greek yogurt
- 1 tsp vanilla extract
- 4 drops pink food gel
- 1 tsp strawberry flavoring
- 1 tsp bubblegum flavoring
- 1 cup (150 g) pink sprinkles
- 20 small balloons (wiped down and dried)
- 28 g powdered gelatin
- 1 drop pink food gel
- 8 tbsp cold water
- 2 batches Swiss meringue buttercream frosting
- 4 drops blue food gel
- 2 tsp strabwerry flavoring
- 2 tsp bubblegum flavoring
Learn How To Make it! [VIDEO]
- (Please note: these are food safe but are purely for decoration and no edible. I mean you could try eating them, but you’d be chewing for months and it’s like eating plastic!)You’ll also need to prepare these on the same day you bake the cake as making this entire cake is a two day process. Blow up about 20-25food safe water balloons at about the same size, but do some little ones too.Attach blown up balloons to paper straw or cake pop sticks with tape. Gently coat each balloon with a little oil spray over each balloon and wipe it down with a paper towel. I didn’t show doing this in the video but you’ll need to doit.
- Add water and gelatin to a microwave safe bowl. Mix until well combined. Allow it to bloom (rest) for5 min before you place it in the microwave for 10-15 seconds, or until melted.Add pink food gel and mix until well combined.
- Dip balloons into gelatin liquid making sure they’re coated evenly leaving the bit where the balloon meets the stick free of gelatin. You may want to coat these twice. Let the gelatin set on the first coat for 5 min, and then coat again. If the gelatin stiffens you can melt again in the microwave for 10 seconds.
- Place the coated balloons standing upright in a cup or in a Styrofoam block and allow to dry completely- about 24 hours.
- To remove balloon, cutaway from the stick and pull the balloon out from the bubble. You’ll need to cut away the bottom of the bubbles, so they sit evenly on top of the cake. You can do this using a pair of scissors.
- To prepare frosting add blue food gel, strawberry essence and bubble gum essence and mix until well combined.
- Please note: To make the 6 layered cake you see pictured; you’ll need to double the cake recipe only. All other measurements are enough to fill, crumb coat and finish decorating the cake.Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
- Add the milk, oil,Greek yogurt, eggs, pink food gel, strawberry essence, bubblegum essence and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another20 seconds.
- Fill three 8” cake tins with batter. Bake for 30 minutes or until a toothpick inserted comes out clean. Allow the tins to cool for 2 minutes and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
- Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
- To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
- Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a the cake scraper.Chill.
- Carefully add sprinkles to the bottom of the cake. I resorted to creating a huge mess by throwing them onto the cake. I didn’t want to touch my precious frosting with my warm hands and risk giant fingerprints in the cake. I didn’t lose that many sprinkles and I swept up whatever fell on the floor and ate them. Kidding! I threw them in the bin lol.
- I started with my bigger round sprinkles at the bottom and worked my way up using smaller ones with the big sprinkles and then less and less sprinkles as I got to the top of the cake.
- Finish off the cake by carefully placing the small gelatin bubbles around the outside of the top of the cake and the bigger ones in the centre.