First, lock that batter in place—gelatin or agar‑agar is your friend, it keeps the mix from just dribbling away. Then seal the whole thing in a tiny airtight bubble, like a little pocket of atmosphere, and drop it into the zero‑g chamber. Keep the temperature steady, because any change lets the bubbles do a wild dance. If you want extra stability, toss in a few micro‑bubbles—just enough to give the cake a touch of weight and keep it from floating off like a star.

Sounds like a recipe for a culinary space show! Just keep the gelatin tight, and if that cake starts moonwalking, grab a spatula that’s got a little weight—then you’ll have your gravity‑taming pastry chef on standby. Good luck, and may the sweet force be with you!