How do I attach a sphere to the top of 2 tiers? I have the Wilton ball pan and want to make a softball sitting on top of 2 tiers. How do I dowel it? and can I decorate it first so that I can transport it then attach it during setup? HELP!!
If I were doing it, I think I would slice a bit off the bottom of the sphere before I crumbcoated it or covered it in fondant to prevent rolling. I'd use a cake base cut to the size of the circle that was left on the bottom, even if it were very small and I'd sink supports into the next tier down under that base, even if it were very small. And, of course, I'd use that old stand-by, the center dowel that goes down through all the tiers, including their bases and on into the bottom cake board. If I were going to try to transport it without stacking it, I would let the fondant dry for a day or so (so you'd have to finish the cake at least a day in advance - not a problem with fondant-covered cakes, although refrigeration is), and then I'd pack it in a box with something soft around it to stabilize it. I have a whole bag full of dacron pillow stuffing that I use to shape my gumpaste figures. It's soft and doesn't mark the gumpaste or fondant, especially if it's dried a litte first. But even if I stacked at the venue, I'd use the central dowel, so be sure to take a hammer! If you want to refrigerate the fondant-covered cake, put it in a box wrapped airtight with several layers of plastic wrap. When you take it out of the fridge, leave it covered until the cake has reached room temp and the condensation has evaporated totally. Unless you have a perishable filling, you don't really need to refrigerate. If you're refrigerating it for stability, then you need to stabilize it some other way, because the cake will only become more and more unstable on the way to the venue. Hope some of this helps!
Ok, Thanks! What if I'm using buttercream?
If I were using buttercream, I'd support the cake in the same way, but I'd stack the sphere at the venue and ice it only after I'd placed it on the cake. Actually, if I, personally, were doing it, I would have delegated it to somebody else, because I'm a total klutz with buttercream - jajaja! But I wish you the best of luck - I'm sure you don't share my limitations!