spaceship smash cake

white chocolate dome

  • vegetable oil, for greasing
  • 500g white chocolate, melted

vanilla cake base

  • 3¹⁄³ cups (500g) plain (all-purpose) flour, sifted
  • 2 teaspoons baking powder 
  • 2 cups (440g) caster (superfine) sugar
  • 400g butter, melted
  • 6 eggs
  • 2 cups (500ml) milk
  • 1 teaspoon vanilla essence

assemble and decorate

  • green food colouring
  • 1 x quantity basic vanilla butter icing (see link to recipe in step 3)
  • mixed lollies
  • white chocolate, melted
  • red, green and blue candy-coated chocolates
  • red fruit straps, cut into 2½cm rounds
  • red licorice lace
  • blue paper cone and paper wings
  1. Lightly grease a 15 cup-capacity (3.75 litre) freezer-safe glass bowl with the oil and place in the freezer for 1 hour. Pour the chocolate into the cold bowl and rotate to coat the bowl evenly. Return to the freezer for 1 hour or until set. Turn bowl upside and cover with a warm tea towel. Slide the chocolate dome from the bowl and set aside in a cool place.
  2. Preheat oven 160ºC (325ºF). Place the flour, baking powder, sugar, butter, eggs, milk and vanilla in the bowl of an electric mixer and beat until smooth. Pour into a lightly greased 30cm cake tin lined with non-stick baking paper and bake for 1 hour 15 minutes or until cooked when tested with a skewer. Turn cake out onto a wire rack to cool.
  3. Add a few drops of green food colouring to the butter icing and mix until well combined. Secure the vanilla cake to a cake board using a little icing. Using a small knife, cut a round from the centre of the cake, leaving a 3½cm border, and discard. Spread cake with the vanilla icing and fill the centre with the mixed lollies. Top cake with the white chocolate dome. 
  4. Using the melted chocolate, fasten the candy-coated chocolates and fruit strap rounds onto the dome. Decorate the base with more candy-coated chocolates and the red licorice laces. Top with paper cone and attach wings. Serves 8–10.
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