Disco Ball Cake

Preparation time 20 mins, plus 30 mins decorating time

Baking time 45 mins

Serves 16-18

 Equipment:

Tala Performance Sphere Cake Tin 

Tala Dry Cooks Measure 

Tala Originals Plain Flour Tin 

Indigo and Ivory Mixing Bowl 

Tala Christmas Snowflake Wooden Spoon 

Sponge:

500g plain flour, sifted

6 large eggs

250ml vegetable oil

250ml milk

220g caster sugar 

6 teaspoons baking powder 

3 teaspoons vanilla extract 

Buttercream: 

500g unsalted butter, at room temperature 

450g icing sugar, sifted 

3-4 tbsp milk

2 teaspoon vanilla extract 

Gray/black food colouring 

To finish:

500g grey fondant 

Edible silver paint

Method 

1. Preheat the oven to 180°C/fan 160°C/gas 4.
2. Grease two 18cm sphere cake pans.
3. In a large mixing bowl, add the eggs, oil, sugar, milk and mix with an electric whisk, until nice and fluffy.
4. Add the flour, baking powder and vanilla and mix until well combined. 
5. Divide the mixture between the two pans and bake in the oven for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. 
6. Turn onto a cooling rack and leave to cool completely. 
7. In the meantime prepare the buttercream. With an electric mixer whisk the butter for 5 mins then add half of the icing sugar and beat for 4-5 mins. Add the remaining sugar and beat for another 4-5 mins. Add the milk, vanilla and food colouring and beat until well combined.
8. Roll the grey fondant to a thickness of 2mm and cut out 1.5cm x 1.5cm squares. 
9. Brush each square with edible silver paint and let dry.
10. Once the sponges are completely cooled down, assemble and decorate the cake. 
11. Enjoy!