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This anti gravity cake will blow your mind! The kids will truly be amazed by this gravity-defying cake, decorated with M&Ms. The anti gravity cake has become a hugely popular trend in baking recently, with the show-stopping cakes amazing people with how creative they can become.
Many professional and amateur bakers have created incredible anti gravity cakes, with more and more elaborate designs - simply search through the hashtag on Instagram to see some of the best ones.
Our regular contributer Victoria Threader has created this step-by-step recipe for our easy anti gravity cake though, which is a brilliant way to try your hand at the technique without anything too complicated to start off with.
We've used our delicious chocolate fudge cake recipe as a base, but you could decorate whichever cake you wanted - perhaps a sprinkle cake (opens in new tab), or just our much-loved chocolate cake recipe (opens in new tab).
For this anti gravity cake, we used M&M's, but you can use any other chocolates too like Maltesers or chocolate buttons. This cake would make the ultimate birthday cake.
- 1x 20cm chocolate fudge cake (opens in new tab)
For the buttercream:
- 250g butter
- 250g icing sugar
- 200g melted chocolate
- 3tsp vanilla bean paste
- 3x large bags of M&M’s
- 2x packets chocolate finger biscuits
- 20g dark chocolate
How to make an anti gravity cake:
Make and bake your chocolate cake and leave to cool. Meanwhile, make the buttercream up by beating the butter and then pushing the icing sugar into the butter before beating with an electric whisk. This stops the big icing cloud and saves on some mess. Add a splodge of buttercream to your cake plate, which will help keep the cake in place.
Fill the cake with buttercream and cover the rest of the cake with buttercream, so it's completely covered. Stick the chocolate fingers around the edge of the cake leaving an opening at the front.
Take two chunky straws and push one into the other so it’s longer. You can trim it to the desired length once it’s in the cake. Push the straws into the cake.
Push the M&M’s into the buttercream around the straws and down the front of the cake.
Melt the dark chocolate in the microwave on short blasts, stirring in between, then let it cool. The more it starts to cool, the thicker it becomes so this texture creates a cement for sticking the M&M’s to the straws. If the chocolate becomes too thick, just pop it in the microwave for a couple of seconds to melt it again. Pop a dot of chocolate onto the back of the M&M’s.
Stick the sweets along the straws. You can trim to whichever length suits you. Finally, balance the empty bag on the end of the straws. Mine stayed on it’s own, but if you have trouble add a touch of chocolate to glue it in place.
Victoria Threader is 'the queen of cupcakes' and a contributing Recipe Writer at GoodTo. Not only can she bake delicious cupcakes, she can decorate them too - with each of Victoria’s cupcakes topped with handmade edible toppers. Some of her most popular cupcakes include: rainbow cupcakes, hidden shape cupcakes and even giant cupcakes.