Sports Ball Disaster ...ugh!

Decorating By kello Updated 28 Aug 2010 , 11:49pm by kansaslaura

kello Posted 28 Aug 2010 , 1:48am
post #1 of 13

Any idea how to resolve this issue for next time? I leveled the two pieces, added my filling and placed the two halves together, iced it and put in fridge. I take it out and it seems to have set a bit. (bottom got a little squashed looking) SO I proceed with fondant and buy the time I got finished getting it nice and smooth, I didn't have much of a bottom half left. More than half of it disappeared!! Now that the cake is done and it's been sitting a few hours, the bottom half is all but gone!
I used my wasc recipe as always....how do you get such a nice looking round ball like on the box of the sports ball pan???? icon_cry.gif

12 replies
step0nmi Posted 28 Aug 2010 , 1:57am
post #2 of 13

hmmmm...I normally fill my ball pan about 3/4 full like I do my layers. that way when it bakes the dome gets nice and high over the edge and you have enough cake left over to make a nice round ball.

is this what you did? i know the cake settles but you should have something left over icon_confused.gif

kansaslaura Posted 28 Aug 2010 , 2:05am
post #3 of 13

I've never had that problem. Did you have full 1/2's to start with? Did you really squish the cake hard to cover it? Almost sounds like what an angel food cake would do. What did you use for a recipe?

step0nmi Posted 28 Aug 2010 , 2:10am
post #4 of 13

laura, I think she says she used WASC...i've used that before but never had THAT problem icon_confused.gif

kello Posted 28 Aug 2010 , 12:07pm
post #5 of 13

I used a doctored WASC and I did fill them and had nice little domes to trim perfectly even. It looked great when I put them together, but the halves did feel heavy to me.....pretty dense cake. The scraps were very moist, so maybe that was the problem I thought a light, fluffy cake wouldn't hold up, that's why I went with the WASC.

thumbs Posted 28 Aug 2010 , 12:39pm
post #6 of 13

The ball cake I did settled a bit so it wasn't perfectly round anymore but there was still a bottom layer there.


I am thinking next time I do a ball I am going to support the top layer as I would a second tier just to help stop the settling.

kansaslaura Posted 28 Aug 2010 , 12:40pm
post #7 of 13

Ahh.. yes! I see the WASC there in the fine print! icon_lol.gif I'm at a loss as to why that happened. Fondant too thick, cake slightly underbaked? W/o seeing it I really don't have any clue. Hope the next one goes to gether smoothly tho!

Just to add, I use the extender recipe with sour cream, etc and the texture hasn't let me down yet. *still scratching my head here*

Tiffany29 Posted 28 Aug 2010 , 1:29pm
post #8 of 13

Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.

kansaslaura Posted 28 Aug 2010 , 2:56pm
post #9 of 13
Quote:
Originally Posted by Tiffany29

Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.




Yep your cake had fat overload. Yogurt would have been a good subsitute for the sour cream, or buttermilk--I've even used 6 ounces of cream cheese plus 3 T milk (beat together well before adding to batter)

Tiffany29 Posted 28 Aug 2010 , 4:34pm
post #10 of 13
Quote:
Originally Posted by kansaslaura

Quote:
Originally Posted by Tiffany29

Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.



Yep your cake had fat overload. Yogurt would have been a good subsitute for the sour cream, or buttermilk--I've even used 6 ounces of cream cheese plus 3 T milk (beat together well before adding to batter)




Thank you thumbs_up.gif I will definately remember that next time. I never would have thought to use cream cheese. That's a handy little tip to add to the tip box. icon_biggrin.gif

kello Posted 28 Aug 2010 , 7:28pm
post #11 of 13

Great tip! Thanks. I did use full fat sour cream, so I think it could have been fat over load. Do you think using a reduced fat sour cream would help, or go with yogurt instead? Love the cream cheese idea though.....sounds so good!

Molly2 Posted 28 Aug 2010 , 7:46pm
post #12 of 13
Quote:
Originally Posted by kansaslaura

Quote:
Originally Posted by Tiffany29

Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.



Yep your cake had fat overload. Yogurt would have been a good subsitute for the sour cream, or buttermilk--I've even used 6 ounces of cream cheese plus 3 T milk (beat together well before adding to batter)




kansaslaura

I would love to use your recipe would you be willing to share it ?
icon_smile.gif
Molly

kansaslaura Posted 28 Aug 2010 , 11:49pm
post #13 of 13

I wasn't refering to any particular recipe, just things you can use if you're out of sour cream and need to subsitute.

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