AI'm making a bowling ball cake using the sports ball pan. I usually bake from scratch but my strawberry cake is too crumbly and soft. I used the durable cake recipe from this site using dh strawberry supreme mix. It baked up fine but now it's deflating! How can I make it more round again? It's going to be covered in fondant.[IMG ALT=""]http://cakecentral.com/content/type/61/id/3095619/width/350/height/700[/IMG]
The only thing I can think of is to cut down your sides alittle at a time and towards the bottom to give a more rounded ball if that's what your talking about and after .
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The only thing I can think of is to cut down your sides alittle at a time and towards the bottom to give a more rounded ball if that's what your talking about and after .
Yup. It'll be easier for you to do this if you chill the cake first - as previously stated, go slowly. Easier to take off than to put back on
AThanks for the help. I decided to make it look like it was hitting the pins.[IMG ALT=""]http://cakecentral.com/content/type/61/id/3095650/width/350/height/700[/IMG]
AIt's also for a friend and I'm only charging her 20.
Dude...did you do all that in the 55 minutes since you first posted?!
AYes, I did. The fondant was already colored and marbled sobit didn't take that long. Thanks!
AWould freezing the cake or letting it sit longer before stacking help it not do that? I'm just wondering for future reference. Also, what kind of knife can I get for carving? The only cakes I've ever done are in my album so I'm not that experienced and the only cake I've 'carved' was the strawberry one.
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