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