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Help!

post #1 of 10
Thread Starter 
I'm making a bowling ball cake using the sports ball pan. I usually bake from scratch but my strawberry cake is too crumbly and soft. I used the durable cake recipe from this site using dh strawberry supreme mix. It baked up fine but now it's deflating! How can I make it more round again? It's going to be covered in fondant.
post #2 of 10

The only thing I can think of is to cut down your sides alittle at a time and towards the bottom to give a more rounded ball if that's what your talking about and after .

post #3 of 10
Quote:
Originally Posted by funtodecorate2 View Post
 

The only thing I can think of is to cut down your sides alittle at a time and towards the bottom to give a more rounded ball if that's what your talking about and after .

Yup.  It'll be easier for you to do this if you chill the cake first - as previously stated, go slowly.  Easier to take off than to put back on:wink:

post #4 of 10
Thread Starter 
Thanks for the help. I decided to make it look like it was hitting the pins.
post #5 of 10
Thread Starter 
post #6 of 10
Thread Starter 
It's also for a friend and I'm only charging her 20.
post #7 of 10

Dude...did you do all that in the 55 minutes since you first posted?!

post #8 of 10

Hey, I think it looks cute!!!! I am sure your friend will love it!!!!

post #9 of 10
Thread Starter 
Yes, I did. The fondant was already colored and marbled sobit didn't take that long.
Thanks!
post #10 of 10
Thread Starter 
Would freezing the cake or letting it sit longer before stacking help it not do that? I'm just wondering for future reference. Also, what kind of knife can I get for carving? The only cakes I've ever done are in my album so I'm not that experienced and the only cake I've 'carved' was the strawberry one.
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