I posted these about a week ago to figure out how to do them. Aren't they just fabulous!!!
I still don't know if I can pull off this look, it would take lots of practice I'm sure. She does a beautiful job, certainly not easy to imitate. I thought about doing them in chocolate, kind of like those Kathy Scott (?) petit four molds. Maybe that's an idea?
No way am I that good with fondant.
How pretty! i too would have voted for mini ball pan. Too big to be cake balls
im interested in how the cupcake ones were done and wether they are iced or covered in fondant
Ok - so I get that they are the sports ball or mini ball pan - BUT how do you get the icing/fondant/chocolate so darn smooth - What is it covered with?????
These are SO AMAZING!!
The other night I emailed the baker to find out, but she hasn't emailed me back (kinda didn't figure she would, but what could it hurt to ask - right?)
Janel, which one did you email? The one in the original post or the Sweet Things blogspot? SweetThings may answer since she does have a blog & shares a lot of info already....?
Oh, sorry - the original one! I didn't think about emailing the other one... I guess I should do that! ha!!
I would do the icing in a mold kind of kathy scott style, i think that would work quite well.
I just got an email answer from SweetThings - she uses the Wilton mini sports ball pan and coveres them with SMBC and then a locally made fondant....
I think maybe she puts the fondant little thick??? and works until she gets the finish???...just my two cents
They are beautiful!!
I haven't used Kathy's Scott's thing in a long time. But doesn't she just use melted chocolate in the mold? Then I guess the idea would be to bake cakes and fill the molds with them. That's sort of the same way with the hollow Christmas Ornaments. I agree with everyone else that getting them smooth is the trick.
i have a little tip about how to cover a ball of cake smoothly with fondant but i dont have any pictures as i lost them all last year
place the ball of cake on an spare cake drum or board, cover in a suitable coating of what ever you want to use to stick the fondant (BC, ganache etc). roll the fondant out so that it is not too thin and about 2 times bigger than you need to cover the ball and using the warmth of your cupped hand smooth the fondant by rubbing it all over working gently towards the bottom and under the ball. you should be able to work the under side so that there is no creases and trim off all of the excess fondant. and smooth out with your warm hands
You can make cake balls in any size really, so why cant these be cake balls? There are only a few scattered that are much bigger than the others and I think this was done for look. They were probably frosted in poured fondant like petite fours and air brushed lightly with shimmer dust. Could be, In my own opinion. They are truly gorgeous.
... They were probably frosted in poured fondant like petite fours and air brushed lightly with shimmer dust. Could be, In my own opinion. They are truly gorgeous.
I am with you on the poured fondant, and airbrushing..
Also I feel that with some patience and skill, you could achieve a smooth finish with rolled fondant. I however would not make it too thick, for fear of losing the perfect shape of the ball. Sometimes a ball of fondant that you have smoothed with the heat of your palm works nicely for a smooth surface.
Another suggestion is to use a clothes steamer after you have applied the fondant, (this will smooth out any imperfections and give the surface a nice sheen) and then apply the details.
These suggestions are just my opinion and what I would try first...
They are just beautiful! I would love to try them.. I think there would be a lot of trial and error with them no matter what technique you used..