Covering A Globe With Modelling Chocolate?!!
Decorating By cara1982 Updated 19 Jun 2014 , 7:17pm by cara1982
AHi, I'm looking for a bit of advice! I have been asked to make a globe cake, which I'm ok with. The biggest hemisphere pan I can find is an 8"so it wont be too big. I've bought a polystirene ball for the bottom part (just the top will be cake) and plan to cover the two halves seperately. Is there any way to disguise the join between the two halves? I have thought about using modelling chocolate but think this would be too expensive. Has anyone had any experience with sphere cakes?!
Yes! Email me and I will send you a link to a video that I have not yet published about how to do this exact thing. mywickedgoodies@gmail.com
Also, you can always use a regular stainless steel bowl to bake hemesphere cakes if you need something larger.
No I don't mind at all. Feel free to email me!
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Yes! Email me and I will send you a link to a video that I have not yet published about how to do this exact thing. mywickedgoodies@gmail.com
Also, you can always use a regular stainless steel bowl to bake hemesphere cakes if you need something larger.
I didn't know you were a member on CC. Just wanted to say that I love your site!
Thank you, enga! I do enjoy this helpful chat forum. To all others who happen to read this thread and want the private link to that video, just drop me an email. The video shows how to frost over that seam you get when combining two half sphere cakes to make a full sphere. It does not show how to then cover a cake like that in fondant.
To answer that question: to wrap a sphere cake in fondant, you need to start with a cold cake and one big round piece of fondant. Start by draping it over the top of the cake, smoothing it as well as you can, then flipping the cake over to complete the bottom and trim away the excess. If you invert the sphere cake into a shallow bowl lined with some padding and plastic wrap, you will be able to flip the cake over and work on it upside down without squishing the top. It's very important to work with a cold cake when doing this. Even a semi-frozen cake would be best. Then after it's covered, seal it in plastic wrap and wait for it to come to refrigerator temperature before decorating. Depending on how experienced you are with fondant, you might have some creasing towards the bottom of the cake. Use your imagination to add decorations to cover those flaws up. This is a more challenging technique as far as fondanting cakes goes but it's still easier than trying to fondant the cake in two pieces.
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