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October 23, 2018

Crystal Ball Cake

Holy moly, it’s almost Halloween! I was so excited to finish this new crystal ball cake just in time to share, and you’ll see it again in a few days as part of my full mystical Halloween PARTY! I saw one of those crystal ball decor pieces that lights and up and makes noise, and it instantly gave me this idea for making a crystal ball CAKE. While mine can’t tell you the future – unless your future is cake – it is marbled with purple frosting and sparkling with edible shine dust.

Clearly, I was inspired by the crystal ball emoji ๐Ÿ”ฎ but also I just love using purple for Halloween! I don’t think the photos quite do the shininess justice, but I love how the colors and overall look came out for this crystal ball cake. The only challenge was finding a way to make the base. Although I considered using fondant, cardstock felt like the better choice so that it wouldn’t crack on me. The ball cake itself is set on a cake board that’s resting on a small cup! The black base is merely a collar around the bottom, hiding those pieces holding up the cake.

Scroll down for all the details!๐Ÿ‘‡๐Ÿผ

I just keep thinking of that SHINY song from Moana! 

Check back in a few days for more photos in my very purple mystical Halloween party! 

Crystal Ball Cake
2018-10-22 18:18:38
Rich chocolate cake decorated with marbled purple buttercream and edible glitter to look like a crystal ball
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Ingredients
  1. Favorite chocolate cake recipe
  2. Round cake tin
  3. Buttercream
  4. Purple food coloring
  5. Blue food coloring
  6. Angled spatula
  7. Edible luster dust
  8. Yellow fondant
  9. Pairing knife
  10. Gold star sprinkles
  11. Small cake board
  12. Black cardstock
  13. Low cup or bowl
Instructions
  1. Mix the cake according to recipe instructions and bake in two greased halves of a spherical cake mold. Let cool completely before removing from the pans
  2. Make the buttercream according to recipe instructions. Separate several spoonfuls of buttercream into two separate bowls and set aside. Dye the rest a medium purple
  3. Place the bottom half of the cake on a cake board with a little buttercream. Cut the board so that it is not much larger than the base of the cake
  4. Layer the top half of the cake onto the bottom half with buttercream and ice the entire cake with a crumb coat of purple buttercream. Refrigerate 30 minutes
  5. In the smaller bowls of buttercream, dye one a dark purple and the other a dark bluish purple
  6. Ice the cake with another layer of buttercream. Add splotches of the dark purple and blue buttercreams all over the cake
  7. Use the angled spatula to smooth the buttercream, marbling the colors together. Add more as needed and continue to smooth the icing
  8. Add a little luster dust to the cap and blow the dust onto the cake one section at a time until evenly covered
  9. Roll the yellow fondant thin and use a pairing knife to cut diamond shapes in different sizes. Coat the backs with a little water to stick to the cake
  10. Add glitter stars around the fondant for extra glam
  11. Lastly, place the cake board base on top of a small cup or bowl (about 2-3 inches off the ground) and wrap a cut piece of cardstock around the bottom, taping it along the back
  12. Refrigerate until ready to cut and serve!
Notes
  1. Frosting will impact the look of the cardstock over time. For best results, serve immediately after adding the collar.
By Holly Wade
Club Crafted https://www.clubcrafted.com/
TAGS:cakecake decoratingfrostinghalloween

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Hey there! I'm Holly and I like to make stuff.
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