Hello eveyone,
I have to make a deathstar cake for this weekend. I have the wilton ball pan and have made a few soccer balls, but they always seem to deflate. How do I get the fondant to not sag?

Ideas for more stability:

Use nice firm pound cake

Board and dowel it internally

Knead your fondant well before applying

Use a thinner rather than thicker application

Let the fondant pool on the table rather than hang down while you trim

Trim the excess off quickly

Apply fondant to chilled cake

Return the cake to the chill box after applying fondant


Ideas for sag free fondant.
Wonder if any of those would work on my chin