{"id":36712,"date":"2016-07-12T22:25:29","date_gmt":"2016-07-12T12:25:29","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=36712"},"modified":"2016-09-01T13:28:03","modified_gmt":"2016-09-01T03:28:03","slug":"gravity-defying-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/gravity-defying-cake\/","title":{"rendered":"Epic Gravity Defying Cake"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/watering-can-cake-optical-illusion-ann-reardon-550x733.jpg\" alt=\"gravity defying cake howtocookthat\" width=\"550\" height=\"733\" class=\"photo\" data-wp-pid=\"36757\" \/><\/p>\n<p>&nbsp; <\/p>\n<p>Gravity defying cakes are so much fun, they certainly grab peoples attention at parties.  The trick to this hovering watering can cake is some serious hidden supports. Once you&#8217;ve got that set up it is really not so hard to make the cake defy gravity.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/bRoYb_pESbI\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p> Competition is now closed CONGRATULATIONS TO THE WINNERS: Adina Rochkind, Chris Bird and Rachel Rapps<br \/>\n* &#8220;<a href=\"http:\/\/shop.crowdmade.com\/collections\/how-to-cook-that\" target=\"_blank\" rel='nofollow'>Make it a great week&#8221; cup<\/a><br \/>\n* <a href=\"https:\/\/www.howtocookthat.net\/public_html\/deep-enders-novel-david-reardon\/\" title=\"The Deep Enders a novel by Dave Reardon\" target=\"_blank\">The Deep Enders<\/a> novel by Dave Reardon. <\/p>\n<h4 class=\"fn\">To make this gravity defying cake you will need:<\/h4>\n<p><strong>Template:<\/strong><br \/>\n\t<p class=\"product woocommerce add_to_cart_inline \" style=\"\">\n\t\t\n\t\t<a href=\"?add-to-cart=36830\" rel=\"nofollow\" data-product_id=\"36830\" data-product_sku=\"\" data-quantity=\"1\" class=\"button buy-it-now-button add_to_cart_button product_type_simple\"><span class='button-label'>Buy<\/span><span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\">&#36;<\/span>5.99<\/bdi><\/span><\/a>\n\t<\/p>\n<p><strong>Cake:<\/strong><br \/>\n2 quantities of my <a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-cake-recipe\/\" title=\"Chocolate Cake Recipe\" target=\"_blank\">rich chocolate cake recipe<\/a> baked in one 6inch (15.24 centimetres) round cake tin and one terra-cotta plant pot, mine was 20cm (7.87 inches) diameter at the top, 13.5cm (5.31 inches) at the base and 14.5cm (5.71 inches) tall.  Line each with non-stick baking paper that comes up higher than the tin to stop the mixture from overflowing in the oven.<\/p>\n<p><strong>Frosting:<\/strong><br \/>\n<span class=\"ingredient\"><span class=\"amount\">870g (30.69 ounces)<\/span> <span class=\"name\">milk chocolate melts<\/span><\/span><br \/>\n250millilitres (8.45 fluid ounces) or 1 cup (35% fat) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a><br \/>\nPour the cream over the chocolate and heat for 30 seconds, stir, 20 seconds stir then 10 second intervals until it is smooth.  Leave to cool overnight at room temperature.  Or if you are in a hurry spread flat in a large container in the freezer for about an hour to thicken.<\/p>\n<p>Whip the above with 3 batches of my <a href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\" title=\"Buttercream Cupcake Frosting Recipes\" target=\"_blank\">basic buttercream recipe<\/a>.<\/p>\n<p>I also used two chopped boost chocolate bars between the layers of the plant pot for some crunch.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/watering-can-cake-gravit-defying-550x413.jpg\" alt=\"watering can cake gravity defying cake\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-36756\" data-wp-pid=\"36756\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-gravit-defying-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-gravit-defying-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-gravit-defying-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-gravit-defying-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Fondant:<\/strong><br \/>\n175g (6.17 ounces) turquoise fondant mixed with 1 teaspoon of tylose powder for the handles<br \/>\nadditional 575g (20.28 ounces) Turquoise fondant<br \/>\n750g (26.46 ounces) Terracotta coloured fondant<br \/>\n15g (0.53 ounces) leaf green fondant<br \/>\n50g (1.76 ounces) black fondant<br \/>\n50g (1.76 ounces) great fondant mixed with 1\/4 teaspoon tylose<\/p>\n<p><strong>Simple Syrup:<\/strong><br \/>\n1\/4 cup or 55g (1.94 ounces) sugar<br \/>\n1\/4 cup or 63millilitres (2.13 fluid ounces) water<br \/>\nHeat together in the microwave until the sugar is dissolved.  Allow to cool before using.<\/p>\n<p><strong>Other:<\/strong><br \/>\n200g (7.05 ounces) or 1 cup less 2 tsp isomalt for drips<br \/>\n1 packet of oreos for the dirt<br \/>\nganache made with:<br \/>\n300g (10.58 ounces) milk chocolate melts and<br \/>\n100g (3.53 ounces) or 1\/2 cup less 1 Tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat) to cover the cake board<br \/>\n150g (5.29 ounces) or 2 cups coconut, dessicated<br \/>\ngreen food coloring for the grass<\/p>\n<p><strong>Non-food stuff:<\/strong><br \/>\naluminum foil and non-stick baking paper<br \/>\nwooden cake board with feet for the base, mine is 51cm (20.08 inches) x 45cm (17.72 inches) but it doesn&#8217;t have to be that large.<br \/>\ncake boards (see template for diagram of shapes and sizes)<br \/>\n5\/16inch (40.64 centimetres) threaded rod<br \/>\n5\/16inch (40.64 centimetres) hex nuts x 7<\/p>\n<p>You will also need a drill with a 5\/16inch (40.64 centimetres) drill bit and a hacksaw.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/gravity-defying-watering-can-cake-ann-reardon-550x733.jpg\" alt=\"gravity defying cake ann reardon\" width=\"550\" height=\"733\" class=\"aligncenter size-large wp-image-36747\" data-wp-pid=\"36747\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/gravity-defying-watering-can-cake-ann-reardon-550x733.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/gravity-defying-watering-can-cake-ann-reardon-300x400.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/gravity-defying-watering-can-cake-ann-reardon-225x300.jpg 225w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/gravity-defying-watering-can-cake-ann-reardon-60x80.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/gravity-defying-watering-can-cake-ann-reardon-400x533.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Cut the cake boards in the shape shown on the template and drill a hole through where shown.  <\/p>\n<p>Drill a hole in the base cake board where you&#8217;d like the pot to sit.<\/p>\n<p>Place one end of the rod through the cake board and screw the nut on, keep your hand close to the board on the other side so you can measure how thick the board and nut are.<\/p>\n<p>Line that point up on the template with the base board.   Decide how high you want the watering can to hover above the plant, if you&#8217;re making a bigger plant you may want it to hover higher.  Mark the height of where the rod will sit above the top of the highest cake board.   Cut to size using a hack saw then wash it and the nuts in the dishwasher.<\/p>\n<p>Cover the base board in foil, put the threaded rod through, add a nut underneath and on top and tighten to secure the rod in place.<\/p>\n<p>Mix together the 175g (6.17 ounces) of turquoise fondant with tylose powder.  Tylose makes the fondant dry out really quickly so you don&#8217;t have to wait days for it to go hard.  You will need to work with it quickly or it will set before you&#8217;re ready.  If you can&#8217;t get tylose you can make these details a week ahead and leave them to dry out.   <\/p>\n<p>Roll a thick snake and flatten it using a rolling pin.  Cut a strip to the length shown on the template.  Cut the corners off and round the ends.  Stand it up on its side and bend it around to make the top handle, make sure it has plenty of room each side of the watering can to allow for frosting and fondant that goes on the cake.  Poke a hole through the end with spaghetti to make it easier to attach later.<\/p>\n<p>Cut another strip of fondant for the side handle and make a spiral on each end.  Bend it around to match the template then poke in some spaghetti.  <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/P2150184-550x413.jpg\" alt=\"watering can cake ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-36749\" data-wp-pid=\"36749\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150184-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150184-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150184-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150184-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>For the nozzle of the watering can, cut a thick circle in the size shown on the template then use the side of your knife to smooth it out.<\/p>\n<p>For extra support I added two cake pop sticks through the turquoise circle, this was not sufficient once the weight of the isomalt drips was added.  After a couple of hours the nozzle started to sag.  To avoid this if making it again I&#8217;d add a support board between he turquoise circle and the grey fondant.  Then use 2 wooden wedges between the nuts and the board to get it on the right angle.<\/p>\n<p>Take a ball of grey and squash it down on the sides to make a domed shape. Cut it into a neat circle using a cutter and add it on top of the turquoise circle Make a hole through on the angle of the support pole.   Hold it over the template and push through some spaghetti to make sure it&#8217;s in the right spot.   Once you&#8217;re happy with it use a wooden cake spike to make the hole bigger so it will fit the rod. <\/p>\n<p>Place it back down flat and use a cake pop stick to add more holes so it looks like a watering can nozzle.<\/p>\n<p>For the plant roll out some green fondant thinly and cut leaf shapes.  Then to make them curved rest the baking paper over a snake of fondant an leave them to dry.<\/p>\n<p>Cut the plant pot cake into three even layers.  Brush each with simple syrup an then stack up with frosting on the plant pot cake board.  I used chopped chocolate bars between the layers too for some crunch. Cover the whole thing in frosting and place it in the fridge.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/P2150255-550x413.jpg\" alt=\"plant pot cake tutorial ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-36751\" data-wp-pid=\"36751\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150255-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150255-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150255-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150255-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>For the round cake place the watering can template over the top and trim it to size.  Then cut it into three even layers.  Brush with simple syrup, stack with frosting, cover in frosting and then place in the fridge to chill.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/P2150204-550x413.jpg\" alt=\"gravity defying cake tutorial ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-36750\" data-wp-pid=\"36750\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150204-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150204-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150204-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150204-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Once that first layer of frosting has chilled add some slightly warmed frosting over the top and use a spatula to smooth out the top and sides. Then place the cake back in the fridge.  <\/p>\n<p>Lower the plant pot cake down over the support rod. Roll out a strip of teracotta coloured fondant measuring it to make it a few centimeters high then the top of the pot.  Wrap it around the cake, lining up the bottom and gently smooth the sides with your hands.<\/p>\n<p>Use a ruler to mark 11.5 cm (4.53 inches) on the side then add an extra strip of fondant around the top using a little water to make it stick.<\/p>\n<p>Crush up some oreos in a food processor and add them to the top of the pot for dirt.  <\/p>\n<p>Using your template locate where the bottom of the nozzle will sit and add a nut at that level.  Add in some temporary support and place the nozzle down on top. If you&#8217;ve taken my advice about using extra support here add a second nut over the top to secure it.<\/p>\n<p>Add a flat cone shape of fondant with tyolse in it, on top of that, squeezing it tightly around the rod.  Add another nut at the level shown on the template and add the skinny cake board, covered in foil.  And add another nut on top to secure it tightly in place.   Using fondant build up the support to make it the right angle for the watering can. <\/p>\n<p>Take the watering can cake off the cake board and mark the angle shown on the template.  Then cut it diagonally down on that angle.<\/p>\n<p>Carefully add the triangle of cake that you cut off.  Cover the top of it in frosting so it will stick to the board.  Then add the next support board into place.  Add a nut and tighten it well.<\/p>\n<p>Lower the rest of the watering can cake into place, wriggling it around to get it in the right position.  Use frosting to cover the joins where the cake boards are and cover the base of the cake in frosting too.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/P2150293-550x413.jpg\" alt=\"gravity defying cake tutorial ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-36752\" data-wp-pid=\"36752\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150293-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150293-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150293-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150293-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Add a circle of turquoise fondant to the base.  To the top add 1\/3 of a circle of turquoise and 2\/3 a circle of black fondant.  <\/p>\n<p>Cut a strip of turquoise and wrap it around the sides of the can.  Use your hands to smooth it and make sure it joins at the edges.<\/p>\n<p>Add another thin strip around the top of the watering can, just wrapping it around and trimming it off at the back.<br \/>\nTo cover our support in the nozzle add a strip around so it looks nice and neat.  Then add a thicker strip around the middle to cover our fondant.<\/p>\n<p>Add the handle into place just poking the spaghetti into the top of the cake.   Add a little water on the side and  put the handle into place. Push some spaghetti through to support it.  Then add something to hold it up while the water dries.  Roll a little ball of fondant and add it over the top of the spaghetti.<\/p>\n<p>Put some coconut in a bowl and add some green food colouring and stir it really well until you&#8217;re happy with the colour.<\/p>\n<p>Spread ganache onto the base of the cake board and sprinkle with green coconut. <\/p>\n<p>For the water heat isomalt crystals over high heat until they are melted.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/P2150361-550x413.jpg\" alt=\"watering can cake ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-36753\" data-wp-pid=\"36753\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150361-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150361-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150361-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150361-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Pour spoonfuls onto nonstick baking paper making long drips.  Once these are cooled and set, place in an airtight container between sheets of non-stick baking paper until you are ready for the party.  <\/p>\n<p>Remove the support the from watering can and add some drips around the rod using some more melted isomalt to make it stick.  Continue adding more drips coming from the holes in the nozzle.  Just like water dripping down. <\/p>\n<p>Then add your little plant and use isomalt to make the leaves stick.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/P2150484-550x413.jpg\" alt=\"plant pot cake how to cook that\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-36755\" data-wp-pid=\"36755\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150484-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150484-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150484-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150484-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Enjoy the looks on everyones faces as they admire your creation, and even better they&#8217;ll love eating it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/07\/P2150475-550x413.jpg\" alt=\"gravity defying cake tutorial ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-36754\" data-wp-pid=\"36754\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150475-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150475-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150475-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/P2150475-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><h7 class=\"updated\">Copyright \u00a9 2016 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/gravity-defying-cake\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-optical-illusion-ann-reardon-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"gravity defying cake howtocookthat\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-optical-illusion-ann-reardon-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-optical-illusion-ann-reardon-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-optical-illusion-ann-reardon-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-optical-illusion-ann-reardon-600x600.jpg 600w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/07\/watering-can-cake-optical-illusion-ann-reardon-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"36757\" \/><\/a><p>&nbsp; Gravity defying cakes are so much fun, they certainly grab peoples attention at parties. The trick to this hovering watering can cake is some serious hidden supports. Once you&#8217;ve got that set up it is really not so hard to make the cake defy gravity. Competition is now closed CONGRATULATIONS TO THE WINNERS: Adina Rochkind, Chris Bird and Rachel Rapps * &#8220;Make it a great week&#8221; cup * The Deep Enders novel by Dave<\/p>\n","protected":false},"author":1,"featured_media":36757,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652,748],"tags":[1304,31,1433,2551,1116,2548,2549,2547,2546,952,163,1115,2269,2550,1468,1465],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/36712"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=36712"}],"version-history":[{"count":15,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/36712\/revisions"}],"predecessor-version":[{"id":42127,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/36712\/revisions\/42127"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/36757"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=36712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=36712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=36712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}