How To Make An Anti-Gravity Cake


The good people at Cake Craft World have put together a great tutorial on creating this awesome chocolate Maltesers anti-gravity cake.

The only downside is they’ve left out the bit about baking and frosting the actual cakes but I think we’ve got you covered here! All of that is below the video.

For the cakes you’ll need:

  • 175g unsalted butter at room temperature
  • 175g caster sugar
  • 175g self raising flour
  • 50g cocoa powder
  • 1/2 tsp baking powder
  • 1/s tsp vanilla extract
  • 3 whole eggs

For the chocolate buttercream frosting you’ll need:

  • 200g icing sugar
  • 200g softened butter
  • 50g cocoa powder
  • 2-3 tbsp double cream
  • 1/2 tsp vanilla extract

For decorating the cake you’ll need:

  • A large plastic straw or cake dowel
  • 150g melted milk chocolate around room temperature
  • 3 packets of chocolate fingers
  • 500g Maltesers (or chocolate malt balls) – the more the better (Remember when you open your Maltesers packet that you want to use it to top off your cake so don’t destroy it!)
  • A ribbon to wrap around the outside

And here’s what you do…

To bake the cake:

  1. Preheat the oven to 180°C (or 160°C if fan assisted)
  2. Cream together your butter and sugar in a mixing bowl until light and fluffy then whisk in your eggs one at a time.
  3. Sift and fold the flour into the mixture and when it is combined, add in your cocoa powder, baking powder and vanilla and gently continue to fold until it is combined into one smooth cake batter.
  4. Grease an 8″ cake tin and pour the cake batter into the tin.
  5. Bake on the middle shelf of the oven for 25-30 minutes or until it is fully baked (when a toothpick can go into the middle and come out clean).
  6. Allow the cake to cool before turning it out and slicing it vertically through the middle so you have 2 layers.

For the frosting:

  1. Use an electric whisk to fluff your butter, then gradually add your icing sugar bit by bit
  2. Stir in your cocoa powder, double cream and vanilla gently until you have a delicious, smooth frosting.
  3. Spread a thin layer of the frosting on one layer of cake, then place the other layer on top and use the frosting to ice the top and sides.

For decorating:

  1. This is the fun part! Melt 150g of milk chocolate and allow it to cool. You want it to still be melted, but cool enough that it will start to set quickly.
  2. Line up your chocolate fingers along the rim of the cake and use the frosting to make sure they’re set in place.
  3. Poke your plastic straw or cake dowel into the centre of your cake and then brush it with a thin layer of your melted milk chocolate.
  4. Place 4-5 Maltesers around your straw and use the milk chocolate to help them set. For the next layer on top of this, alternate by placing in the spaces between the Maltesers on the lower layer (kind of like a brick-laying pattern).
  5. Repeat all the way to the top. If you have extra Maltesers you can build your tower outwards to create more of a pyramid shape and if you still have extras, you can just go ahead and eat them!
  6. Allow the melted chocolate to harden so the Maltesers can set.
  7. Place your Maltesers packet at the top of the tower and you’re all set with a magical Maltesers anti-gravity cake.
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