I’d never baked anything in an ice cream bombe mould before, but this seemed like an ideal opportunity to give it a go.
The two semi-spherical halves of the casing sat alongside each other in the oven, containing between them the all-in-one sponge mixture (all of the ingredients had been simply combined in a bowl).
Once de-moulded, cooled and assembled into a globe, the sponge was spooned over with warmed marmalade and sprinkled with zest, with a little sugar paste snippet to finish.
Broad Street Baker 