I used the Wilton mini ball pan and put two of the cakes together to make the ball. I put filling in the middle of the two cakes halves. Then I crumb coated them with buttercream and made sure they were perfectly round balls with the buttercream. I put them in the fridge overnight to set. The next day I put alittle more buttercream around them and covered each in colored fondant and then put them back in the fridge for about an hour. I used my hands and the fondant smoother to keep them perfectly round. Then I took them out of the fridge and let the sweat dry off and decorated them with luster dust and cut out decorations.