Kitchen Alchemy

When my son requested a space party for his birthday this year, I rubbed my hands together with glee - finally I had an excuse to buy some cool tools from the Evil Cake Genius .  My grand idea for a cake was something that looked like Jupiter. I had seen a hand painted one on Pinterest, and I wondered whether I could create a similar effect with swirling fondant.  So I ordered the hemisphere baking tin and spherical cake combs and waited with baited breath until they arrived. You have got to love a fellow cake baker who shares their secrets with you - the Evil Cake Genius sent extensive instructions on how to create a flawless sphere. I was saddened to discover the bottom of her sphere is made from rice crispy treat. Straight away I knew I was going to be one of those smarty pants cooks who deviates from the well trodden path.  The instructions said to fill the tin to almost full to ensure you get a complete hemisphere. My first attempt was too short. I had to bake a

If you love cake as much as I do, you were probably astounded by the mergence of Katheryn Sabbath's drip cakes last year. Her use of candy colours combined with common candy decorations are a visual feast that has sent cake aficionados wild all over the world.  I thought I'd have a go at creating a drip cake myself, after seeing a tutorial this week that uses watered down candy melts for the drip component.  I had three seven inch vanilla buttercakes in the freezer. I set out to build a mega tower, which would let me take my 30cm Perspex scraper out for a spin. As I built the layers I quickly realised I'd end up with a cake so high, it wouldn't fit in my fridge and I would have trouble getting someone to eat it. So I went for three layers of two centimetres each.  I painted each layer with raspberry jam, then scattered a few frozen raspberries across each. Then I spread 3/4 cup of what I'm calling royal buttercream - royal icing made from meringue powder with 500g o