What you’re looking at isn’t a bottle full of sugar. You’re looking at a completely edible cake (apart from the label and lid) full of sugar. Created by Sydney based Baked by Andres baker Andres Fatso these works of art have been taking Instagram by storm.
The Coke bottle is Nutella flavoured, while Fanta is Reese’s buttercup. Sprite is the most interesting, being Matcha, green tea flavoured. While Baked by Andres doesn’t have a physical store front, you can still get your hands on her creations via her Facebook page. Check her out here!
Inspired by her efforts the Today Show shared how we can make the cakes ourselves!
Coke Bottle Cake
- 175g Butter
- 100g Caster sugar
- 2 large eggs
- 175g (6oz) self-raising flour, sifted
- 1tsp baking powder
- 1tsp vanilla extract
- pinch of salt
- 300g Chocolate
- 100g White chocolate
- 500g thicken cream
- 1 Jar Nutella
- 1 Coke bottle
- Heat the oven to 180°C . Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
- Put all the ingredients in a large mixing bowl and beat with Breville stand mixer for 1 minute, or until just combined.
- Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake – it should come out clean.
- Let the cake sit in the tin for 5 minutes, then gently use a knife around the edge and turn the cake out onto a wire rack to cool.
5. Now for the cream. Use a balloon on Breville electric beater to whip cream. If the cream and bowl are chilled, the cream will whip more quickly. Beat cream till firm peaks, and then gently stir in Nutella. Make sure you fold gently otherwise you will deflate the cream.
- To create the soda mold, we need to pour all the contents out of the bottle.
- Then carefully remove the wrapper on the outside.
- Once removed you will need to cut the bottle in to half.
9. To prepare the chocolate you will need to melt chocolate in a heat proof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate).
10. Half-fill saucepan with water and bring to a simmer. Place bowl on top, making sure it doesn’t touch water (or it will overheat). Place chocolate in bowl and stir until melted.
11. Repeat step 10 for the white chocolate.
12. Pour the melted chocolate into the moulds.
13. Once set, remove the plastic from the chocolate.
14. With the whip cream prepared earlier, place some in the bottom of the mould.
15. Then cut out a circle of the cake- diameter to fit the mould, place sponge above the cream.
16. Repeat until the mould is filled and also fill the top half of the mould in the same manner.
17. Once complete, put the 2 pieces of the bottle together like a puzzle.
18. With the remaining of the chocolate seal off the edge.
19. Place the wrapping back onto the bottle.