How To Make a Bubble Cake
These shiny decorations look like Christmas ornaments.
Ryan Liebe
You can make these shiny bubbles with just three ingredients: gelatin, water and food coloring! You’ll also need a bunch of water balloons to mold the bubbles. Plan ahead for this cake; the bubbles have to dry overnight.
Ingredients:
- Vegetable shortening, for your hands
- 6 tablespoons unflavored gelatin powder
- 3/4 cup cold water
- Red gel food coloring
- 2 9-inch round cakes
- 5 cups Swiss buttercream or other vanilla frosting
- 1/4 cup assorted silver nonpareils
Special Tools:
- 30 water balloons
- 30 short wooden skewers
- Piece of foam (at least 12-inch square)
Assembling the Cake:
The day before serving the cake: Blow up the water balloons with air to a variety of sizes (1 1/2 to 3 inches). Secure the end of each balloon to the tip of a skewer using tape. Coat your hands lightly with vegetable shortening. Rub each balloon to lightly coat with the shortening. (Do not leave any streaks of shortening.)
Stir the gelatin into the cold water in a microwave-safe bowl, then tint bright red with the food coloring. Microwave the mixture in 10-second intervals, stirring lightly, until the gelatin is just melted but not boiling. Skim off any foam from the top. Let cool slightly so the balloons don’t pop.
Dip a balloon into the gelatin mixture to cover, leaving the knot end bare and letting the excess drip back into the bowl (fig. A). Dip the balloon again for a second coat and let the excess drip back into the bowl; stand the dipped balloon in a piece of foam (fig. B). Repeat with the remaining balloons, microwaving the gelatin for about 5 seconds when it becomes too thick. Let the balloons dry overnight.
Ryan Liebe
Figure A
Ryan Liebe
Figure B
Ryan Liebe
Figure C
Once the balloons are dry, use small scissors to cut off the skewer and knot end of each balloon so it pops. Use the skewer to carefully pry out the balloon. Use the scissors to trim any rough edges of the gelatin bubble (fig. C).
Trim the top of each cake to make it level. Cut the cakes in half horizontally to make 4 layers. Place 1 layer on a platter; spread about 1/2 cup buttercream on top. Repeat with 2 more cake layers and buttercream, then top with the final cake layer. Spread a thin layer of buttercream on the top and sides of the cake (this is the crumb coat) and refrigerate 30 minutes.
Frost the cake with the remaining buttercream. Sprinkle the lower part of the sides with nonpareils. Arrange the bubbles on top of the cake, securing them with dots of buttercream, if necessary.
For more decorating inspiration, read our guides to making garland cakes and gravity cakes.
Related Content:
