I am making a Baseball cap cake this week - going to use fondant for a more realistic look and I was going to use half of the Wilton Ball Cake mold but I think it will be a little too small.
Any ideas how I can carve the cap to look more life size? Which size cakes to make? Any help would be great!!
What about the half soccer ball tin?
What about a small deep metal mixing bowl? I have used mine in the past and it worked well when I was stuck looking for the right size pan.
I could try a deep metal bowl...
because its so much deeper - how long would I bake it for?
i used eliza strausse instructions from her book. mine ,not as good as hers of course, but was proud. i used 2 8" round cakes and carved them into the ball cap shape. it is in my pix. covered with fondant , chocolate clay mixed. i cut the brim off an old ball cap of my dh, and went from there. traced the brim onto stiff cardboard. covered the real brim with press n seal(not the cheap kind. ) then cut the brim witht the g/p, chocolate mix and layed on pattern and let dry. next time, i will g/p only for the brim. but still was well pleased. hth i froze the cake with the filling and preiced a little first. then carved it half frozen. it cut really good. used a serrated knife. then iced more with smbc. put back in freezer and then rolled out the fondant and chocolate mix and covered the cake. went on like a breeze. i made a few indention in the cake as i was carving to make it look real and also after i covered it.
I cooked mine until done. If the batter is deep, try putting a greased/floured flower nail in the middle to distribute the heat more evenly.
I would use half of the sports ball pan with a 6 in round. hth