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I REALLY want to make some christmas bauble cakes!!! - Page 2

post #16 of 33
It appears to me that the OP's picture was a total sphere not a half circle added to a cupcake. I checked out more photos from cakeenvy and she showed side views and it was definitely not a cupcake.
post #17 of 33
Chef Toba Garrett uses what she calls spackle to fill and firm problem areas like holes, small damage to the outside, or to fill between layers. She uses cake trimmings and smashes them up in her slightly-thinned icing - almost like making cake balls but no liquid. It works very well to give a smooth exterior.
post #18 of 33
Quote:
Originally Posted by ibmoser

Well, I baked in the Wilton mini-ball pan yesterday. I slightly overfilled so that I could trim to a flat half-sphere. I used BC as a filling, smushed two together, twisted a little to settle them together snugly, and then used Toba's "spackle" made with the trimmings and BC to fill the seam. They are chilling now but look pretty good. They are about 3" in diameter - a formidable single serving LOL. I'm going to try covering one in BC and another in white chocolate ganache to see which works better for me as a base for fondant. I tried poured fondant on one - that has possibilities if I can get the temperature of the cake and the thickness of the poured fondant worked out icon_rolleyes.gif , but this first one has a bad case of cellulite icon_lol.gif .


Yay, so glad you tried it. I am going to bake them tonite or tomorrow. I have never tried poured fondant, is it easy? Let us know how the bc and chocolate ganache go. I have never used ganache either but if it works well I'd love to try it! Are you going to try covering any in regular fondant. That is my plan assuming its not too difficult. I'm still a fondant novice!
post #19 of 33
Thread Starter 
Hi, pinklisa, yes I think you could be right, must be two spheres stuck together, I think I may go for the cupcake with sphere on top option, since it looks a bit easier...
Thanks for the info on Spackle, Ibmoser, that sounds useful, I have a particular cake which always has problem areas once I trim it as it is quite crumbly...this sound perfect to fill in any holes around the bottom! icon_smile.gif
post #20 of 33
Hi i just got my county kitchen catalog free , and it has a pan with the 6 half's in it, instead of 2 it siliconflex 2x1 $18.25 the 4 is 2 3/4 by 1 3/8 same price with 6 , and 1 1/4 x1/2 has 24. all the same price is the 2/3/4 the one i would want, to be about the size of an ornament Thanks
post #21 of 33
Ninatat - thanks for the info on the smaller pans. The Wilton mini-ball makes larger ornaments than I want. Here are a few pics. I wasted no supplies or time decorating (like I needed to actually say that LOL). They are 3" in diameter. I used the "Durable Cake" recipe here on CC

http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes

They are flattening out a bit with the weight of fondant but are still pretty round after 24 hours. I'll try pound cake or mud cake next time. I tried both BC and ganache as a base for the fondant. The ganache is a little firmer but the BC is easier to smooth on the rounded shape - at least for me. I quickly took some leftover pink fondant and popped a few plunger blossoms and a fondant string bow - no centers or clean-up, but the decorations do tend to draw the eye away from other imperfections, so I think this will work with a little practice and a smaller size.

ETA - oooops, only one pic posted, but it the final one - the others were "in process" and unnecessary anyway. icon_redface.gif
LL
post #22 of 33
Quote:
Originally Posted by ibmoser

Ninatat - thanks for the info on the smaller pans. The Wilton mini-ball makes larger ornaments than I want. Here are a few pics. I wasted no supplies or time decorating (like I needed to actually say that LOL). They are 3" in diameter. I used the "Durable Cake" recipe here on CC

http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes

They are flattening out a bit with the weight of fondant but are still pretty round after 24 hours. I'll try pound cake or mud cake next time. I tried both BC and ganache as a base for the fondant. The ganache is a little firmer but the BC is easier to smooth on the rounded shape - at least for me. I quickly took some leftover pink fondant and popped a few plunger blossoms and a fondant string bow - no centers or clean-up, but the decorations do tend to draw the eye away from other imperfections, so I think this will work with a little practice and a smaller size.

ETA - oooops, only one pic posted, but it the final one - the others were "in process" and unnecessary anyway. icon_redface.gif



They turned out cute! HOw did you get the fondant on there? I haven't tried it yet, mine are currently baking. HOw did you get the fondant to not have pleats in it and how did you get the sides to come together?
post #23 of 33
I rolled out a circle about 8" in diameter and a little thicker than usual. I actually weighed the fondant. I started with 8 oz and "reclaimed" 3 oz, so each cake took about 5 oz. Place the rolled-out fondant over the top of the cake and smooth down just like a regular cake. You can actually pick these balls up and hold them upside down, cradled in the palm of your hand. I smoothed everything to the bottom - there were no sides to come together. Just keep pulling out and smoothing down. I trimmed about 1/2" away from the very bottom, picked it up and pulled the edges underneath. The bottom ain't pretty, but it's the bottom LOL! I did have one pleat in the first one, but the second one was better. I was working on room-temp cake - I'm sure chilled would have been easier.
post #24 of 33
Quote:
Originally Posted by ibmoser

I rolled out a circle about 8" in diameter and a little thicker than usual. I actually weighed the fondant. I started with 8 oz and "reclaimed" 3 oz, so each cake took about 5 oz. Place the rolled-out fondant over the top of the cake and smooth down just like a regular cake. You can actually pick these balls up and hold them upside down, cradled in the palm of your hand. I smoothed everything to the bottom - there were no sides to come together. Just keep pulling out and smoothing down. I trimmed about 1/2" away from the very bottom, picked it up and pulled the edges underneath. The bottom ain't pretty, but it's the bottom LOL! I did have one pleat in the first one, but the second one was better. I was working on room-temp cake - I'm sure chilled would have been easier.



Excellent. Thanks for that. I am getting ready to cover mine in fondant. They are iced in bc now. I can't imagine how you were able to smooth the bc. Mine looks like a mess. I am letting set a little bit right now and am goig to viva it here in a while. How did you get the bc smooth? Did you ice the whole thing? I just kept sticking my fingers in it everywhere when I tried to turn it over to do the bottom.
post #25 of 33
I did not BC the very bottom, and I used a piece of acetate paper to smooth the contours. I let it crust completely, then smoothed a bit more with Viva. Mist lightly and cover. You'll be surprised how the fondant will smooth around the sphere. Just lift away and smooth down. A bit of moisture will seal the edges in on the bottom even though there is no BC. If you have a styrofoam ball around the house and a handful of leftover fondant, try covering that first. Much easier because it is firm, but same process.
post #26 of 33
Thread Starter 
it looks really good Ibmoser, I love the colours you chose! It's covered really well, too, I'm heartened by your saying it's not difficult to do. Your instructions are awesome, I love that you have even weighed the fondant - it's going to make it easier for us to figure out now!
Now I need to order some pans..........
post #27 of 33
Quote:
Originally Posted by ibmoser

I did not BC the very bottom, and I used a piece of acetate paper to smooth the contours. I let it crust completely, then smoothed a bit more with Viva. Mist lightly and cover. You'll be surprised how the fondant will smooth around the sphere. Just lift away and smooth down. A bit of moisture will seal the edges in on the bottom even though there is no BC. If you have a styrofoam ball around the house and a handful of leftover fondant, try covering that first. Much easier because it is firm, but same process.



Hmm. Too late. I already bc'd the bottom! I'm too impatient to let everything crust completely. It takes a while because I ice my cakes while they are frozen. I smoothed as best I could with viva. Now I'm going to cover! I'll let everyone know when I'm done. Yours turned out great btw! Thanks for the info on fondant covering.
post #28 of 33
OK. They are done. I only did three, the rest are in the freezer. I used the "A better white scratch cake" recipe that I have been trying out lately and plain vanilla buttercream. I made half a batch of the cake batter and it made 17 half spheres (using the Wilton mini ball pan). I like the size of these. They are just about the same size as a regular christmas ornament. I covered them in Fondarific. I did not take time to decorate them as I would if I were giving them as gifts. So, here they are...

ETA: They are definitely a bit lumpy. Need to smooth the buttercream better next time!
LL
post #29 of 33
Great job thumbs_up.gif I'm going to order the 2" diameter pan to see how that size works. Larger may be easier icon_lol.gif Thanks for the pics -
post #30 of 33
hm what size is usually used, and what name of pan thanks
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