Post # 1
So I’m going to make a basketball groom’s cake for our engagement party next month. We’re probably not going to have a rehearsal dinner due to people’s schedules, so I’m just going to present it to him at our e-party. I found the sports ball cake pans, and the instructions. The instructions are at this link http://www.wilton.com/downloads/paninstructions/2105-6506SportsBall.pdf
Has anyone ever made a ball cake before? How do you transport it? Any tips?
The inspiration is the picture below. I probably won’t do a filling since he doesn’t like frosting inside the cake, and I want to do smooth icing on the outside. Can I just use regular icing, or do I need to use fondant?
Post # 3
I can’t view the pdf on this computer, but here are my thoughts just based on your post…
I would really recommend fondant. I’ve made… I think two? round cakes, and in both cases I had a really hard time getting the frosting to look smooth with my usual angled spatula. (Disclosure: I’m not that good at frosting!) My favorite is marshmallow fondant (if you Google it), super cheap and easy if you’re okay with rolling it out. (I make my FI do it, I have wimpy arms.) To get that basketball texture like the cake above has, if you have anything food-safe in your kitchen or anything that you can wash with a similar texture, you can press it into the fondant after you’ve rolled it.
The other big reason to use fondant is that the black icing will bleed like crazy into buttercream. It’ll bleed into the fondant, too, but I think (I don’t actually know) it will be slower. In fact, looking at that cake, I think they tinted fondant black and used it to make the basketball lines–that looks too matte to be buttercream and too thick to be royal icing. Buttercream will have a much harder time supporting the weight of the fondant decorations. Fondant lasts longer than cake tastes fresh, so you can make the fondant ahead of time and stick it in the fridge (not rolled out) until you’re ready to make the cake.
(Extra tip: making a half-round is about a billion times easier than trying to make a whole round. Found that out the hard, stupid way.)
Post # 4
Oh, and for transport, the half-round is easy. If you have a cookie sheet you can use that, if you have any cardboard cake rounds lying around you can put it on that to class it up. A full round cake is a WAY bigger pain in the butt. I would recommend having someone sit in the back seat of the car with it and stabilize it. That’s another reason to use fondant. If you use fondant, they can touch the surface (not PRESS it but lightly touch) without ruining it. (I would suggest using like latex gloves or plastic wrap on their hands, but I’m picky about that.)
Post # 5
Are you planning on making a half cake or a full 3D cake? If you want it to be like the picture you provided, you just need to use one of the sports ball cake pans. You can just turn it flat side down onto a cake round. If you use a cake round that is larger than your cake, then you can just use the cake round to transport it. You don’t need to use fondant. You can just copy the instruction on the Wilton manual which uses icing. Pipe the tip 3 brown lines to create the lines on the basketball, and your groom’s name if you wish. Fill in the lines with the tip 16 terra cotta stars.