Stacked Sphere Tier Cake (Continued #4)

Baking By pareenshah Updated 7 Jul 2019 , 10:48pm by -K8memphis

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pareenshah Posted 7 Jul 2019 , 9:13pm
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@K8memphis

ahh never considered that making the top tip of the sphere foam would make it easier to keep it round. That is a great tip, thank you! I think I will be doing that for all the spheres. 

Yes, the cake itself will be a chocolate and salted caramel one so it will definitely be a cake that is more stable, And yes will be doing american buttercream as well. I have heard of the massa fondants but have never used them. I typically use a marshmelllow fondant (LMF) as it tends to taste better than anything I've used that's store bought. 

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-K8memphis Posted 7 Jul 2019 , 10:47pm
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I can wrangle fondant around cakes and sculptures but five spheres? my hair just went grayer --

yes  the foam on top -- well, actually beneath the fondant to keep it round but also will be "the board" between all the cakes -- you might or might not want to try a foam cutter -- there's a bunch available if you google and I use these:

https://hotwirefoamfactory.com/home.php


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-K8memphis Posted 7 Jul 2019 , 10:47pm
post #3 of 4

massa fondant tastes good and you can add flavoring to it too -- to any of it

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-K8memphis Posted 7 Jul 2019 , 10:48pm
post #4 of 4

when is the wedding -- how many servings? 

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