I'm making a pregnancy belly cake for a friends baby shower in november and am stuck and confused over using a ball or sheet cakes.
I know the sheet cakes will take longer but will be easier to fill and carve. The ball I feel and have experienced before that it doesn't cook all the way through and will be harder to level the ball.
anyone who has made this cake before please share with me your experiences. thank-youxo
I would recommend using muffins and a 1/2 wilton ball. Here is a good tutorial:
By the way, if you use a ball pan or sheet cake, then use and inverted rose nail (coated with cake release). It acts as a mini heater core. In a 1/2 sheet, I used 3 of them....
thank-you so much CR. I truly appreciate your input. have a wonderful day.gsj