BubblePop Electric Cake
A vanilla and bubblegum flavored cake with bubblegum frosting and bright pink gelatin food safe bubbles on top.
Ingredients
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
Gelatin Bubbles
- 20 small balloons (wiped down and dried)
- 28 g powdered gelatin
- 1 drop pink food gel
- 8 tbsp cold water
Frosting
- 2 batches Swiss meringue buttercream frosting
- 4 drops blue food gel
- 2 tsp strabwerry flavoring
- 2 tsp bubblegum flavoring
Instructions
Gelatin Bubbles
- (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.
Frosting
- To prepare frosting add blue food gel, strawberry essence and bubble gum essence and mix until well combined.
Cake
- 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.
Video
Notes
Storage
Cake can be stored in an airtight container for up to three days.
Gelatin bubbles
You want to prepare these the day before (minimum). When making the gelatin bubbles, make sure you make them the day before you’re ready to use them, and only put them on the cake when you’re ready to serve it as moisture will re-hydrate the gelatin and cause them to soften. I’d also recommend coating the balloons in 2-3 layers of gelatin. Allow one layer to set for 15 minutes before re-applying another layer. This will ensure they’re hard and firm when you pop the balloon and take it away. I’d also recommend using scissors to cut away excess gelatin once they’re set to help make the bottom of the bubbles flat.
Nutrition
Calories:122kcal | Carbohydrates:13g | Protein:3g | Fat:4g | Saturated Fat:2g | Polyunsaturated Fat:1g | Monounsaturated Fat:1g | Trans Fat:1g | Cholesterol:20mg | Sodium:95mg | Potassium:52mg | Fiber:1g | Sugar:2g | Vitamin A:130IU | Vitamin C:1mg | Calcium:45mg | Iron:1mg
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