1cake mix of your choice - I used a chocolate gluten free cake mix for my son.
1glass Pyrex 1.5 L bowlyour bowl must be oven safe
Spray cooking oil to coat your bowl
1cake pop stick to put through center of cake to create stability
White butter cream icingeither store bought or homemade
Food coloring green and blue to make the colors of the water and the continents.
Icing bag
Wilton Cake Tip #5
Spoonspatula
Instructions
Heat your oven to 350 F/177 C
Mix your cake as directed on your box.
Take half the batter and pour into the 1.5 L glass Pyrex or oven safe bowl.
Place on the middle rack in your oven.
This cake will take about an hour to cook, but different flours and cake mixes can cook differently so I would keep an eye on your cake and check it. You know it is finished when you put a knife in it and it comes clean.
Let the bowl and cake cool and then do it all over again with the left over batter.
Once both halves of the cake are made you might have to shave off a little on the flat top of each half circle to get it to lay flat on each other or do what I did add in more dirty icing on the sides.
Then push through the cake pop stick to create stability to hold the two pieces together.
You can add fruit in the middle or just use frosting to stick the two halves together.
Next take your basic white butter cream icing and dirty ice your globe cake. This is the coat that does not matter if it shows crumbs as you are just getting a good coating on it.
Set cake in the freezer and allow to harden while you prepared the icing you will make blue.
Take your globe cake out of the freezer and coat it all over your cake surface. It does not have to be perfect as it is the ocean and bodies of water for your cake.
Put the cake back in the freezer to harden while you prepare the green icing for the continents of the cake. There is no right or wrong way of doing this.
I pulled up a photo off of Google and chose my son's favorite land masses to put on his birthday cake.
With the green icing I used an icing bag and Wilton's Cake tip #5.
I did all of the green icing free hand and I first outlined the shape of the continents and then I filled them in with green icing. I took a spoon to smoothing out the icing to the edges of the outlines of each continents.
When I finished I put back into the freezer to harden up the icing so it did not get soft and drip.
I took the cake out about an hour before I served it to my son for his birthday.