Ingredients
Equipment
Method
- Prepare your three 6-inch chocolate cake layers. If you do not have a preferred recipe, consider using a fudge sundae cake recipe.
- Color your chocolate frosting black. This may require a substantial amount of black food coloring. You might need to refrigerate the frosting to firm it up if it becomes too soft.
- Level your cake layers if necessary. Spread approximately 1/2 inch of frosting between each layer. Apply a thin layer of frosting over the entire cake (crumb coat) and chill in the refrigerator for about 10-15 minutes until set.
- Once the crumb coat is firm, apply the remaining frosting to cover the cake completely.
- Press Fancy Sprinkles in Black Widow onto the bottom half of the cake for added decoration.
- Melt the yellow candy melts in the microwave, starting with 30-second intervals and then 10-second increments until smooth.
- Fill your 1-inch and 1 1/2-inch sphere molds with the melted candy melts.
- Invert the molds over parchment paper and gently tap to allow excess candy melts to drip out.
- Use a bench scraper to remove any excess candy melts around the mold openings. Refrigerate until firm, about 10 minutes.
- Gently remove the half spheres from the molds. To join two half spheres, warm a pan over low heat, lightly press the open edge of each half sphere onto the warm pan until it begins to melt, then press them together.
- Use your finger to smooth out any excess candy melt that squeezes from the edges.
- Mix the gold powdered food coloring with a few drops of vodka. Paint the candy spheres with the gold mixture.
- Insert the gold spheres into the frosting of the cake by gently pressing them in.
- To stack the spheres, use any remaining melted candy melts as 'glue' to attach them to each other. Garnish the cake with Fancy Sprinkles in Metallic Golden Dragee Melange.
Notes
This recipe is inspired by a personal memory of creating a gluten-free chocolate cake for New Year's Eve, emphasizing that festive traditions can be adapted for everyone to enjoy.