My sister brought me this picture from Squires Kitchen Wedding Cakes Magazine. I don't have the most current issue, so I don't have the pic on me. First off, if you know what I'm talking about, how the heck do I make those little round balls look so perfect. Second, if you have the pic, could you please post it for me so everyone else knows what I'm talking about. There is a lot of blues and green with a loop-bow looking design on the tops. Very pretty, but I have no clue where to start. She wants these for her wedding in April. Thanks!!!!!

Check out the posts on Christmas Ornaments. They are round balls - baked in Wilton Sport ball pan or the mini 1/2 balls.
It takes some practice getting them covered in fondant but it can be done and you have time to practice

Thanks I've been looking at the christmas ornaments, but do they have to be covered in fondant to get that smooth look? Is there some kind of dipping fondant or something?

You have to see these!!!! Hold your breath....

http://www.makiscakes.com/wedding-cakes/temari

Wait...is that your website? Sorry, I should've asked first

This is exactly what she wants. Maybe dipped in chocolate and then fondant? I just can't imagine covering 200 of these with fondant by hand...whew!

oh gosh no that is not mine...LOL but you are welcome for the link

That's awesome! Thanks so much!

Now if only this Maki person was on CC

I hope you quoted a *HUGE* price for doing these!! That is going to be one massive job. Do you have a place to store them while you are working on them? A big enough oven to bake more than 6 or 8 (in one pan) at a time?
I don't remember seeing that many different size ball pans....there must be 3 or 4 sizes shown in that pic. I only know of the mini 1/2 ball pan and the sport ball pan. The sport ball will serve at least 10-15! and the mini is a very generous serving for one.

I haven't discussed price with her yet, but I need to figure out the logistics of it. I'm living in Utah, but I'll be either making them here and then transporting them, or making them all in Arizona. I will probably have to get some help

Wow Sadsmile! The picture that you posted was amazing!! I would love to know how they do that.

These are gorgeous, but look very labor intensive. That is unless it's an illusion with the picture and they're really cake balls in different sizes. That would have to be a little bitty tiered cake though..

I'm guessing they're a 6" and 4" cake with little bite sized (mostly) balls. That's what I was guessing, that they were just cake balls...in fact I'm hoping that's what they are so I can make a bunch a head of time and freeze them.

No those are not cake balls. Those are from the mini ball pans. I think there are 3 sizes, but it takes some digging around to find them all.

On one of the pictures she said the size of the tiers that were in the top cake. And those balls are a whole single serving of cake not a truffle sized cake balls. And that is a ton of work.

Just to make one it takes two halves. So that would be baking double for every single ball you need. That is not a one person job for a huge amount of those things. I would talk her into a display of fancy decorated cupcakes and couple of those balls and a mini tiered cake for cutting.

[quote="sadsmile"]No those are not cake balls. Those are from the mini ball pans. I think there are 3 sizes, but it takes some digging around to find them all.

On one of the pictures she said the size of the tiers that were in the top cake. And those balls are a whole single serving of cake not a truffle sized cake balls. And that is a ton of work. quote]

Oh good grief.. I would have to talk her out of it too

Thanks for the info...I didn't notice the cake size on the pic. I am definitely going to need help, no matter what I do, that's for sure

I'll see if I can convince her of something else like you suggested, or maybe just have someone else do it altogether.

May I put in my 2 cents? I sent an e-mail to Maki's Cakes trying to find out more about her designs and of course, didn't get a reply. Then I did some research on Maki and discovered she has won many awards as a pastry chef. I believe mainly for her beautiful little globe cakes.

I've taken an extensive look at her online pictures plus a copy of the magazine which is where I originally found her pictures and can't determine what the exterior actually is. In one picture, a closer view looks like she has a poured icing or colored chocolate because of a small puddle at the bottom. I really don't think they are fondant covered because they are too perfect, even on the underside.

Good luck in your endeavour - and if anyone get's a reply from Maki I hope they'll post it on the thread.

Oh, thank you for your research efforts I really hope you (or somebody) gets a reply!

Just thougt I'd take another look at Maki's website and under the Press tab I found this link:

http://www.makiscakes.com/press/sk-cake-and-sugarcraft-winter-2008

Take a look at the red magazine and read how she covers the top of this cake with fondant. I believe she is using fondant on all those small little cakes.

www.youtube.com/watch?v=FFqa77wOrG0 i know they are not cupcakes but you might wanna try it.And don't worry you can do it with homemade butter cream to, just use a shortening only recipe no butter.I have done this technique.

Thanks you guys, those are great ideas

http://www.design-a-cake.co.uk/

See above URL - this is a set of 3 plastic, varying sized moulds - maybe they're moulded in something similar to this? HTH

I was wondering how they did that... I'm going to try to do a smaller call ball version

I'm no expert but I was watching Iron Chef, and one of the chefs took a soft cheese and wrapped it around a ball and sqeezed it shut at the bottom, it covered it great. I am wondering if you could make mmf with less powdered sugar or extra glycerin to have a little extra elasticity and do something similar. I would probably candy melt these otherwise to get a smooth colorful surface. The are truly beautiful but 200 is a ton of labor. Charge big big big bucks or you will be cursing the whole time well that may happen anyway

Just a thought...I noticed that she's in the UK. Sometimes the cover their cakes in a royal icing over there. The other things that I can think of are:

1. Make them like giant cake balls.
2. Bake the sphere cakes and ice them smoothly, chill very well, then dip in melted chocolate (any color) and decorate.

I think covering them in fondant would be a nightmare because you'll have to deal with either seams or creases all over the place. Good luck and let us know what you come up with.

Maybe it's modeling chocolate? You can heal the seams up pretty well with that stuff. I just did some sculpting with it and it smoothes like a dream plus it dries to a fondant looking finish. Also Cupcake Envy has a sphere cake DVD. I've been looking for it since the Austin show where I forgot to pick it up. Off to her site to check again...

When you click on her pricing link it says they are chocolate sponge with belgian chocolate ganache, does that mean it is poured over?

To me it looks like they are covered in chocolate, possibly 2 coats to get it so soooth? but that's my opinion.