OK, so i have two ball cakes that I am doing today. I have to transport them about 50 miles tomorrow. 48 of it is highway.. only a few turns
Has anyone ever done this? What is the best way to support them? They will each be on their own board/plate.
I really have no idea how to stabilize these, i am afraid they are just going to roll around 
Any ideas/hints/tips is greatly apprecited.
Leily
i haven't done anything to decorate, just baked the cakes, and got all my icing/mmf ready. There is no cake underneath them... which is what is worrying me... if I put a sharpened down through the cake into the cake board i know that will help... but will it be enough?
I will definitely be giving myself plenty of time tomorrow, but .... i will be a nervous wreck the whole way there.
Anyone else have any hint/tips?
Thanks
Leily
can i ask what recipe you guys used in the pan? I used my normal cake mix but i think it is too moist, it is kinda squishing the bottom half. For the first one i did it actually wont' make much of a difference, however the second one is a basketball and I dont' want that to happen.
Currently the one for the basketball is in the fridge firming up. Any ideas on what i could do differently?
Thanks. I have done a few 3d cake before, but they are usually larger ont he bottom than the top so gravity works for me instead of against me.
Thanks!
Leily
I did the Wilton 3D egg for Easter and used the Betty Crocker chocolate mix with pudding in the mix.
My instructor recommended always using a pudding in the mix or adding pudding to a mix when doing the 3D cakes. She also recommended doing a pound cake for 3Ds, but I've not tried that. I guess the cake needs to be denser to avoid squishing itself.
Good luck!
Sharon
leily-- I am right there with you!! I am doing a basketball and a soccor ball tonight. Neither of them have cake under them. I plan on putting a center dowel through the cake into a drum about 1 inch thick of styrofoam. I have done this before with no problem but this is going with the client! UGGH always scary!
oh my i dont' know what i would do if i was to have someone else taking the cake... i am nervous enough as is! I may have to run out tomorrow morning and get some styrofoam to travel with 
thanks for the tip.
As for the recipe. I used a DH cake mix and added a box of pudding and one egg. Same as i always use, for some reason it just seems to be a lot softer than normal... of course usually i have even support under the whole thing.
Leily
I did 13 ball cakes for a sports banquet, just the balls, shaved some off the bottom, DEFINATELY fridge before and I also made a homemade "base" of foam with 2 dowels sticking in it and placed the cakes on it, that seemed to help, Think hair pick with 2 prongs.
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