Texturing A Basketball Cake

Decorating By Lisa Updated 1 Feb 2007 , 7:01am by cassandrascakes

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Lisa Posted 19 Apr 2005 , 2:08am
post #1 of 46

Does anyone know how or can help me figure out how to add texture to a basketball cake? Also how I could add the black lines so they look rounded inward? Kind of like this picture...

http://www.ci.gulfport.ms.us/leisureservices/images/Athletics/BASKETBALL%20AND%20WHISTLE.jpg

45 replies
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pastrypuffgirl Posted 19 Apr 2005 , 2:12am
post #2 of 46

are you going to use icing or fondant? If you are going to use fondant, you can take round ropes of black and use a marzipan tool to press them inward and rounded like a real one. Also, to texture it, what about that paper towel method i have been hearing about? (if using regular icings). It may work. Or even if you find a netting that has little holes and you impression with that.

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Lisa Posted 19 Apr 2005 , 2:22am
post #3 of 46

I'm sorry...I should have mentioned what I was making the cake from! It's going to be frosted with a crusting buttercream. I had thought about the paper towel method. I'm going to be looking at the patterns next time I'm at the store. I don't think I've seen any that have a dotted pattern that is that close though. The netting, now that might work. I wonder where I might find netting like that. It would need to be a very fine, circular mesh.

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CIndymm4 Posted 19 Apr 2005 , 2:30am
post #4 of 46

Lisa, there is a papertowel that has that pattern, but I can't remember what the brand name is, but I know I have used it before.......knowing that I usually buy what's on sale it's probably a cheaper brand so just look around.

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pastrypuffgirl Posted 19 Apr 2005 , 2:30am
post #5 of 46

you can see if your local craft/cake store has some tuile, that might be rounded for the patterning.

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Lisa Posted 19 Apr 2005 , 3:04am
post #6 of 46

Thank you , thank you! I'm going to check the paper towel aisle and the craft store. Any ideas about the black lines? Getting them to look deeper than the textured surface?

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AShu93 Posted 19 Apr 2005 , 3:59am
post #7 of 46

You might want to try thin black licorice strands, and you could roll them with a rolling pin first to flatten them out. I don't know if it will give you quite the look you want, but we always used the red ones for baseball stitching.

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flayvurdfun Posted 19 Apr 2005 , 5:37am
post #8 of 46

or perhaps you can use the licorice and press it into the frosting, pull it out and "paint" the stripes...that would be what I would have to do because I dont like the taste of black licorice.... I am not sure if the paper towel you are looking for is Scott towel, Soft n dry (something like that) or the store cheap brand.... I know I have seen something like that and since I dont use the cheaper brands it has to be one of the ones were given to me as people leave here..... I usually do Bounty or Viva.....

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Lisa Posted 19 Apr 2005 , 1:15pm
post #9 of 46

Thank you both for the licorice tips!

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m0use Posted 19 Apr 2005 , 3:45pm
post #10 of 46

Earlene Moore does a technique where you cover the ball with dots (probably a round tip), and you then squish the dots down to look like the baskeball.

Quote:
Quote:

Yes - these basketballs are all cake and icing. One little dot at a time piped on this surface and flattened to duplicate the surface of a real basketball. Very time consuming.


http://www.earlenescakes.com/backbasbl.htm

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Lisa Posted 19 Apr 2005 , 3:47pm
post #11 of 46
Quote:
Originally Posted by m0use

Earlene Moore does a technique where you cover the ball with dots (probably a round tip), and you then squish the dots down to look like the baskeball.
Quote:
Quote:

Yes - these basketballs are all cake and icing. One little dot at a time piped on this surface and flattened to duplicate the surface of a real basketball. Very time consuming.

http://www.earlenescakes.com/backbasbl.htm




Unbelievable! Thanks so much for finding that m0use. How do you think she did the black line?

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m0use Posted 19 Apr 2005 , 4:31pm
post #12 of 46

Hmmm, hard to say. Probably with bittercream, but I bet you could use black piping gel.

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pastrypuffgirl Posted 19 Apr 2005 , 4:37pm
post #13 of 46

for the lines, maybe you can wait for the icing to crust over than use a log (something like a pen/pencil looking tool) and run in along where you want the lines, then you can pipe black icing into the groove, but not fill it totally, that may give you the indented look. it is hard to explain so i drew a little picture to describe it.
LL

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Lisa Posted 19 Apr 2005 , 4:40pm
post #14 of 46
Quote:
Originally Posted by pastrypuffgirl

for the lines, maybe you can wait for the icing to crust over than use a log (something like a pen/pencil looking tool) and run in along where you want the lines, then you can pipe black icing into the groove, but not fill it totally, that may give you the indented look. it is hard to explain so i drew a little picture to describe it.




Oh Poo...I can't see the pic. Is it just me?

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Lisa Posted 19 Apr 2005 , 4:42pm
post #15 of 46
Quote:
Originally Posted by m0use

Hmmm, hard to say. Probably with bittercream, but I bet you could use black piping gel.




Do you think maybe she piped on the black lines with BC, flattened those and then piped on all the little dots?

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AgentCakeBaker Posted 19 Apr 2005 , 4:47pm
post #16 of 46

I can't see the picture either. Lisa I just thought of something. You could use fondant as the black lines and shape the fondant to look rounded inward. I would probably use a coffee straw. I think it would be perfect.

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Lisa Posted 19 Apr 2005 , 4:53pm
post #17 of 46
Quote:
Originally Posted by AgentCakeBaker

I can't see the picture either. Lisa I just thought of something. You could use fondant as the black lines and shape the fondant to look rounded inward. I would probably use a coffee straw. I think it would be perfect.




You know that might just work. I have some black fondant too. I could make a long rope of it and just wrap it around. I can tell this cake is going to be very experimental so I don't know what I'll end up doing. I'll probably try several things and see what works.

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AgentCakeBaker Posted 19 Apr 2005 , 4:55pm
post #18 of 46

Good luck! I can't wait to see it.

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Lisa Posted 19 Apr 2005 , 4:57pm
post #19 of 46
Quote:
Originally Posted by AgentCakeBaker

Good luck! I can't wait to see it.




Thanks icon_smile.gif ! I'm going to start it tomorrow.

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m0use Posted 19 Apr 2005 , 6:09pm
post #20 of 46

Do you think you could do pics again like your spiderman cake? Pretty please with frosting on top. Your spiderman pics were so nice to have. Speaking of which, did you think of putting those together in a tutorial to have Jackie post into a How To? article?

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Lisa Posted 19 Apr 2005 , 6:23pm
post #21 of 46
Quote:
Originally Posted by m0use

Do you think you could do pics again like your spiderman cake? Pretty please with frosting on top. Your spiderman pics were so nice to have. Speaking of which, did you think of putting those together in a tutorial to have Jackie post into a How To? article?




I can do that...I think. If I do something interesting I definately will. Thanks about the spiderman pics. I think Jackie only puts in articles about things when there is a lot of interest. Although interesting icon_smile.gif , I don't think it qualifies.

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Lisa Posted 22 Apr 2005 , 12:47pm
post #22 of 46

Here's the finished BB cake with the step-bystep pics. I didn't do anything special...just little stars. I'd really like to try Earlene's method next time. I had the island cupcakes to do too though so I didn't want my hand to fall off icon_smile.gif Thanks for all the ideas and help!


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I had the most trouble with that top border. When I piped it on, it decided it would rather be a bottom border and it started sliding down the side of the cake! I had to kind of push it back up into place. Next time, I'm either doing that in fondant or a large shell border.

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veejaytx Posted 22 Apr 2005 , 1:31pm
post #23 of 46

I think your cake looks terrific, Lisa, especially the basketball...the stars definitely give it a great texture! It seems like someone else has done this type of cake/basketball and had a few problems with the rim of the basket also. The logo and your letters look perfect, how did you do that?

Really good work! Janice

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MrsMissey Posted 22 Apr 2005 , 1:35pm
post #24 of 46

I love it...another great job Lisa!!

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flayvurdfun Posted 22 Apr 2005 , 1:46pm
post #25 of 46

YOU never seize to amaze me!!!!!! I only wish I could do that good!!!!

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AngelaP Posted 22 Apr 2005 , 1:47pm
post #26 of 46

Wow!! That is sooo cute. How do you get your icing so smooth on the 2 layer cake? What recipe do you use? I am forever having problems with getting my cakes smooth. Great job!!

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AgentCakeBaker Posted 22 Apr 2005 , 1:47pm
post #27 of 46

Lisa love your cake! Yours looks way better than mine. icon_sad.gif LOL

Excellent job!

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m0use Posted 22 Apr 2005 , 4:51pm
post #28 of 46

Good job Lisa, thanks for the pics!

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Lisa Posted 22 Apr 2005 , 6:13pm
post #29 of 46
Quote:
Originally Posted by veejaytx

I think your cake looks terrific, Lisa, especially the basketball...the stars definitely give it a great texture! It seems like someone else has done this type of cake/basketball and had a few problems with the rim of the basket also. The logo and your letters look perfect, how did you do that?

Really good work! Janice




Thanks! The stars did seem to give it a nice texture. AgentCakeBaker had done this cake recently and helped me with this one--big thanks! The logo is an edible image and the letters are cut out of black fondant using the Wilton letter cutters. This is great too cause after the icing crusts, you can place the slightly dried letters on top and actually slide them around until they're where you want them. Then just press them into the icing.

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Lisa Posted 22 Apr 2005 , 6:16pm
post #30 of 46
Quote:
Originally Posted by AngelaP

Wow!! That is sooo cute. How do you get your icing so smooth on the 2 layer cake? What recipe do you use? I am forever having problems with getting my cakes smooth. Great job!!




Thanks! Most of the time I use the icer tip but I was feeling lazy so I just spread it on and then after it crusted, I smoothed it with a viva paper towel.

This is the recipe I use...
http://www.cakecentral.com/cake_recipe-1948-0-Butter-Cream-with-real-butter-for-decorators.html

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