Ball Cake + Fondant = Wrinkles

Decorating By Chippi Updated 26 Apr 2009 , 7:02am by Chippi

Chippi Posted 24 Apr 2009 , 6:05pm
post #1 of 11

Hi CC'ers!

Just wondering if anyone has any hidden secrets on covering a ball cake w/ fondant? I did one on my baseball cake (in my profile) but had wrinkles. I also ended up layering twice (two very thin layers) because I didn't think it would need to be very thick but it was a lil see thru. Plus, I didn't have enough left to make a single thick layer. The first layer I seemed to get on w/out as many wrinkles but that second layer really made that baseball look leathered at the bottom, like my dog chewed on it. lol

Thanks for your expertise CC'ers!

Chippi

10 replies
BlakesCakes Posted 24 Apr 2009 , 9:45pm
post #2 of 11

I'm not sure that a completely round object can be covered with fondant without some creasing.

I've seen some people pinch the fondant down while it's very fresh and cut off the extra and then smooth down the "seams". It can work pretty well. I've seen people flare it way, way out from the ball and then smooth it. That works OK, too. Neither is perfect.

I cover round cakes with rolled buttercream (recipe is here on CC) and it's self healing with the heat of your hands--no pleats or darts.

HTH
Rae

Chippi Posted 25 Apr 2009 , 12:09am
post #3 of 11

Wow Rae your cakes are amazing! I will give that rolled fondant a try when I do my next round cake. Thanks for the info. Do you use regular fondant on your cakes (non-round) they are pristine. Amazing talent you have.

Chippi

Chippi Posted 25 Apr 2009 , 12:12am
post #4 of 11

I meant rolled buttercream. Duh .....just in aw over your cakes and forgot it. lol

BlakesCakes Posted 25 Apr 2009 , 12:25am
post #5 of 11

I only use RBC for spheres or other odd shapes.

For "regular" cakes, I cover with regular fondant. I usually mix 1/3 Wilton to 2/3 Satin Ice or FondX. I get great workablility and great flavor by doing so.

I use just Wilton alone for dummies.

Rae

indydebi Posted 25 Apr 2009 , 12:28am
post #6 of 11

I've done it once .... on styrofoam balls .... and I cussed the whole time! icon_lol.gif It was my Halloween wedding cake (dummy cake) and I was making the pumpkins at the bottom.

Basically, I ended up laying the fondant on top of the ball, pulling it down to the bottom, gathering it up at the bottom (it looked like a balloon at this point), then cut off the excess fondant so it sat flat.

If I ever had to do this on a real ball-cake .... well, let's hope that's not anytime soon! icon_redface.gif

tracey1970 Posted 25 Apr 2009 , 2:00am
post #7 of 11

I dod a golf ball cake in my photos, using the sports ball pan and fondant. I had a good time with it. There was some bottom wrinkling, but that's what the buttercream grass was for!

Chippi Posted 25 Apr 2009 , 6:02am
post #8 of 11
Quote:
Originally Posted by tracey1970

I dod a golf ball cake in my photos, using the sports ball pan and fondant. I had a good time with it. There was some bottom wrinkling, but that's what the buttercream grass was for!




Yea that is what I used was the sports ball pan and thats why my ball has lotsa grass under it! lol

LOL Debi! I need to get a stryo ball and practice practice practice! After doing it in fondant, I see now why people go ahead and do buttercream w/ a star tip but my hands and wrist were happy I chose fondant!

Rae- Since you mix satin ice and wilton fondant what is the difference in the two if you don't mind me asking. I do have some satin ice getting ready to try for the first time. I use wilton only in emergency's due to the taste, but it does have a good elasticity to it. Just curious. icon_smile.gif

Thanks everyone!
Chippi

tracey1970 Posted 25 Apr 2009 , 11:39am
post #9 of 11

I used Satin Ice only on mine. That's all I use to cover cakes because the taste is good and it works really well. I can see why one would use some Wilton to perhaps increase the sturdiness of the fondant for wrapping around a ball shape. But, you're right, the Wilton taste is enough to make me not do it myself.

BlakesCakes Posted 26 Apr 2009 , 4:31am
post #10 of 11
Quote:
Originally Posted by tracey1970

I can see why one would use some Wilton to perhaps increase the sturdiness of the fondant for wrapping around a ball shape. But, you're right, the Wilton taste is enough to make me not do it myself.




I wouldn't add the Wilton if it made the resulting fondant taste bad--that would be plain stupid. With a 1/3 Wilton to 2/3 Satin Ice, the only thing you can taste is the good flavor of the SI.

I do it to increase the sturdiness and workability of the fondant because since Satin Ice switched to palm oil, the product can be much too soft & stretchy, especially in warm weather.

I want a product that works well, tastes good, and looks great. The combo of the 2 meets all of those requirements extremely well. I never have problems with tearing, elephant skin, distortion, etc.

Rae

Chippi Posted 26 Apr 2009 , 7:02am
post #11 of 11

Thank you very much Rae! icon_smile.gif

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