Wonkas giant gobstopper cake

Wonka’s Giant Gobstopper Cake

Celebrate the Centenary of Roald Dahl's birth with this stunning cake inspired by Charlie and the Chocolate Factory

By , 21 June 2016
Wonka’s Giant Gobstopper Cake
  • Ready in: 120 mins
  • Serves: 20
  • Price: 33p per serving
Nutritional Info
Each 132g serving contains
  • Cals 513
    26%
  • Fat 19.8
    28%
  • Sat Fat 6.1
    31%
  • Sugar 60.7
    67%
  • Salt 0.66
    11%
of your reference intake.
Typical energy values per 100g: 1628kJ/389kcal.
Ingredients
  • 500g caster sugar
  • 500g soft margarine or softened butter
  • 500g self-raising flour, sieved
  • 8 medium eggs
  • 2 tsp vanilla extract
  • 200g mixed sweets such as Smarties and Millions
  • 4 tbsp raspberry jam
  • 700g icing sugar, sieved
  • 1 fine paint brush
  • red, blue and yellow Asda natural food colouring liquid
Method
  • Preheat the oven to 180C/160 Fan/ Gas 4. Grease and base line 2 (2L) Pyrex glass mixing bowls with baking paper (or bake in batches if you only have one). Place all of the cake ingredients in a large bowl (If baking in 2 batches put 1/2 quantities of the ingredients in the bowl).

  • Using an electric whisk, beat the ingredients for 3-4 minutes until smooth and well combined. Spoon into the prepared basins, gently level the surface and bake for 1 hour – 1 hour 20 mins or until a skewer comes out clean when inserted into the centre of the cake. Cool in bowl for 5 mins then turn out onto a cooling rack and leave until completely cold before decorating.

  • When cold, use a bread knife to trim the flat surface of each in order that the cakes sit closely together to make a sphere.

  • Place a 7cm round cutter in the centre of one of the cakes, leaving some of the cutter protruding (double sided cutters work well for this). Carefully place the other cake on top and press down gently so the cutter marks the top cake. Separate the cakes then use the cutter and a teaspoon to scoop out a cavity from each cake approx. 3cm deep. Don’t cut all the way through the cake.

  • Fill both cavities with sweets. Cover one of the cavities with a thin layer of the removed sponge to act as a ‘plug’. Spread jam over the cut surface of the base cake (without the ‘plug) then quickly place the other cake on top. Press gently together to secure.

  • Stand the cake on a cooling rack over a piece of baking paper. Mix half of the icing sugar with 5-6tbsp boiling hot water from the kettle (it should be thick but able to run). Spoon over the cake and wait for the icing to run down the sides. Use a knife dipped in hot water to fill any gaps around the base with icing collected on the paper. Leave to dry for at least one hour.

  • Repeat the process with the remaining icing. One colour at a time, cleaning the brush in between, dip the brush in the colouring. Tap the brush to flick and spray colouring over the cake. Allow to dry before serving.