Marble Cake

1. Preheat your oven to 350⁰F (180⁰C).
2. Grease and line a round cake tin. A deep tin works best because the decorations add a bit of weight later.
3. Add the 2 cups of all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup white sugar, 1/2 cup softened butter, 2 eggs, 1 tsp vanilla essence, and 1 cup milk to a large mixing bowl.
4. Beat slowly at first so flour doesn’t fly everywhere, then beat with an electric mixer for about 2 minutes until the batter is smooth and creamy.
5. Scrape the bowl once or twice because butter likes to hide at the bottom sometimes.
6. Reserve about 3/4 cup of the batter in a small bowl.
7. Stir the 2 tbsp cocoa powder into the reserved batter until fully mixed.
8. Pour the plain batter into the prepared cake tin.
9. Spoon the cocoa batter over the top in random dollops.
10. Using a butter knife or skewer, gently swirl the batters together for that marble effect. Don’t overmix or the swirls disappear into one colour.
11. Bake for 30 to 35 minutes, or until a skewer inserted into the centre comes out clean.
12. Leave the cake in the tin for about 10 minutes, then transfer to a cooling rack and let it cool completely before icing.
13. If the cake is even slightly warm, the icing will slide around.

Chocolate Icing

1. Beat the 150 g softened butter until creamy.
2. Add the 280 g icing sugar and a few drops of vanilla essence. Beat until combined.
3. Slowly add the 2.5 ml milk and 45 ml cocoa powder.
4. Beat again until smooth, fluffy, and spreadable. If it feels too thick, add a tiny splash more milk.

Assemble the Gravity Candy Cake

1. Spread most of the chocolate icing over the cooled cake.
2. Press the Kit Kat fingers around the sides of the cake.
3. Leave one small gap where the candy spill effect will go.
4. Carefully push a wooden skewer into the centre of the cake at a slight angle. Make sure it feels stable before decorating.
5. Pipe or spread some of the leftover icing around the skewer to create a cone shape. This helps the sweets stick properly instead of sliding off halfway through.
6. Press colourful sweets onto the icing cone until the skewer is mostly covered. Let it sit for a few minutes if needed, so things firm up a little.
7. Attach the candy box to the top of the skewer so it looks like sweets are pouring out. You can tape the back lightly if needed for extra support.
8. Scatter extra candy over the top of the cake and around the base of the spill section to finish the effect.