Here's My Soccer Ball Cake--I'm Happy With It!
Decorating By Chef_Stef Updated 3 Jun 2006 , 11:16am by yassy
Thanks you guys. I used the pattern that came with the Wilton sports ball pan, cut templates out of paper, and then cut the fondant out by tracing around the template with a paring knife...it went pretty quick. The only thing that was strange was that there are two sizes given, and you need the black in the smaller size, and I was doing fine, but when I got to the bottom area, the sizes got mixed up and I just started cutting whatever size would fit of the color I needed. They'll never know there are 2 random sizes, lol.
The other thing I learned is that when rollling black and white fondant as fast as you can before work in the morning on the same mat with the same pin and gloves, you can put a pair of plastic gloves on for the white fondant and then another pair OVER the first pair, for the black fondant, then take them off, back and forth, so you don't end up with *too* many bits of black in the white fondant. I was super rushed this morning, but to my relief, it all worked out!
Thanks again! I got the idea for the fondant from the gallery here or I'd have been doing stars... 
Your cake is absolutely AWESOME!! What a wonderful job. How big is the square pan? Also, I hate to be nosey but how much did you charge for it? Or how much would you charge for it? I am trying to get an idea around how much to charge for cakes. Thanks. Sunflowerfreak
Hi guys. I just delivered it, and they LOVED it. Hope it survives the trip in their suburban--the other mom who drove off with it seemed to totally not hear me saying, "Drive like you have a glass of champagne in the back!" She went tearing out...
The "black" background is funny--I put a forest green tablecloth on our small rolling table in the dining room and drape it up and hold it in the windowsill with whatever is heavy and take the pic without flash--it always comes out looking black, which is cool. I like the way it looks like the cake is sort of floating in this black background...I'm not a spiffy camera freak either--it just works out that way.
I really liked my glove idea--it just sort of happened--I was in a hurry and put on a pair of gloves to work with the white fondant, and then since they're hard to get off, I just slipped another one on my right hand when I worked with the black fondant, then it came off super easily when I went back to the white...I was all proud of myself for my "new cake short-cut" heehee
The base cake was two 8" square layers; they were all chocolate--ball was filled with cherry flavored filling and wash; base with cheesecake flavored filling.
Hate to say it, but I only charged her $25.00, and here's why. She's a friend from my daughter's school (another mom), AND (the catch), she's my referral girl right now--she has TWO friends getting married this year and looking for someone to do their cakes. Ahem...
I told her she was getting the "referral girl" deal and not to tell anyone what she paid for it--way not enough. If she was a complete stranger, I'd have charged her more like $40.00. Haven't done the actual math on servings., etc, but I charge $2.50/ea for wedding cakes...*shrug*
I just want those two weddings....heh heh
Hope that thing makes it to the party.
homecook: That is a great idea, to drap the fabric like that! It really is a great photo!
and I know what you mean about sometimes you just don't want to charge too much if you can get some good referrals out of it! Its all part of "marketing" I guess!
Isn't it sad to think your beautiful creation is going to soon be just crumbs on a plate? haha! My DH actually said goodbye to one of my lingerie cakes last week. He said he was going to miss "her"....
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