Thank you Sandy Swart for the great blog post for today!
Wilton cake pans were designed for 1 cake mix. I forgot about the cake companies' downsizing their cake mixes a few years ago. After I baked the cakes, I realized I would not have a round cake if I stacked them. To get a sphere, I baked a 2" high 9" round cake pan to place in between to get the spherical shape that I wanted. I did not want to have to carve a round sphere and opted to give the customer lots more cake (lots more---- like over twice as much cake as they needed.) I just wanted to take the stress off myself.
Here is how I stacked and filled the cakes:
For supports I used a 3/8" dowel through the foam core and down into the triple thick cardboard on the bottom. I also used 3 regular size straws for supports to hold up the foam core. I didn't use bubble straw this time because they are so big they would weaken the cake and may cause it to split since they were in such a small space. I trimmed the bottom of the cake so that it was sitting on about a 3" diameter circle. I didn't want my ball to roll away.
I crumb coated the cake and allowed it to set overnight just in case the cake decided to settle.
The next day, I covered the entire cake with a crusting buttercream tinted a basketball color. After it crusted slightly, I used the Texture Mat Lg2 - Football/Basketball Texture to texture the entire surface of the basketball. Here is a close-up of the texture I achieved with the mat.
Any questions? You can contact me through Sandy Swart Cakes on Facebook or at firstname.lastname@example.orgAlbums of my decorated cakes can be seen at: http://flickr.com/photos/sewsweet2/sets
DTC Products Used:
Wow..so realistic! Thank you for sharing!ReplyDelete
When I finished the ball, something just didn't look right to me. The next morning when I was looking at it, I figured out that one of the stripes should have curved back over the other. :( Too late to fix without messing up the buttercream and texturing. Next time, I'll know better.ReplyDelete