I have a bowling cake to make and am wanting to cover the bowling ball (ball pan) in fondant.... i cant seem to figure out how to get it smooth all the way around without having some crumple up at the bottom. Does anyone have a trick to this?

I'm no help, but I have a basketball coming up... Soooooo.... Bump!

I use rolled buttercream (RBC) to cover spheres (recipe is here on CC). I have no problems with creasing because the RBC is self-healing with the heat of your hands.

You need to make sure that the sphere is assembled with the division very level. Don't use much filling, either--just enough to hold the 2 halves together. Cut off a small circle from the very bottom, making sure that the sphere central line is still level. I put a crumb coat on the sphere and chill it well. I cut a large circle from a rsheet of RBC that I've rolled out between parchment paper and refrigerated. I smooth it onto the sphere and then put it back in the fridge again.

In the photo below that's how the red planet on the cake was done.

HTH
Rae

Wow what a cool cake! And such a good idea! I've never used rolled BC before, seeing this makes me wan to try it.

Neat cake, Rae!!!

Thanks for the info..I have a small basketball cake coming up and was wondering how to do this.

Wow! Love the cake! Thanks so much, I would not have thought of rolled buttercream. I was under the impression that it is harder to use than fondant? No?

Thanks!
Pat

I won't lie--working with RBC is definitely trickier than fondant.

If not chilled, I find it virtually impossible to pick up in one large piece. But, it can be healed & smoothed in ways that you just can't do with regular fondant.

I ALWAYS roll my RBC out between 2 sheets of parchment paper and then lift the whole thing into the fridge or freezer. I take it out and let it warm for just enough time to allow me to flex it a bit without it breaking. I take off the top piece of parchment and then put the RBC over the piece to be covered. I gently remove the bottom piece of parchment and then massage the RBC onto the cake.

Once it's adhered, I smooth it by rubbing my hands with powdered sugar (unless it's sticky and then I rub my hands with cornstarch to smooth it).

The result is a shiny covering that cuts easily, can be patched with more RBC if there's a problem, and isn't chewy. It is, however, very, very sweet. I like to flavor it with extracts, when possible.

HTH
Rae

Rae - Do you have a good recipe for rolled buttercream? Thanks

Is this the icing that you use your bc and add ps till it is like a dough?

(I know this is off topic but crazy4sugar you look so nice in your pic )

Christi - Way off topic, but I was wondering how your stacked cups cake came out?

There isn't really a trick...you just have to go nice and slow. Let the fondant work itself down around the ball. Keep pulling out the big pleats and smooth them down till eventually you get to the bottom.

Personally I would think RBC would be harder to use than fondant because it doesn't really stretch back like fondant...

Why...thank you, Christi ! ***batting eyelashes***

Courtney, in my (limited) experience RBC is easier to mold without cracks, tucks, and folds than fondant. Great on cookies, too, but "very, very sweet as Rae stated.

Wouldn't it almost be too sweet for cookies also? Maybe not for the NFSC's though they aren't very sweet.. not like the tradional sugar cookie..

I love it on the NFSC ! Not to sweet at all . I Think it looks nice to . Its very easy to use on cookies !

??NFSC?? what kind of sugar cookies? Thanks

THANK YOU for you replies!!! I am feeling much better about this and today is the day I have to attempt this so instruction came at just the right time! I'm definitely going to try the rolled buttercream. BlakesCakes, thank you! Your cake is awesome and I love the shiny effect!