In today's cake video tutorial, I'm going to show you how to make a soccer ball cake!
In the video tutorial, we will show you how to assemble a round cake, frost with ganache and then how to decorate as a soccer ball.
However, knowing how to make a 3D round cake is a skill that you will be able to apply to an endless list of creative designs-- from beach balls, to volleyball and baseballs, to cartoonish animals with round bodies...the list goes on and on!
One problem that I faced in the past when making spherical cakes (and a common complaint among decorators), is that within hours or at least by the next day, my perfectly round cakes always seemed to deflate. It is hard to be excited about a deflated soccer ball cake! ;0) -- SO, we are putting an end to all of that with this tutorial.
For me, the key to creating a round cake that will hold it's round shape over time is to use a support and board within. Frosting the cake in ganache gives an added layer of insurance as it sets up firmer than a crusting buttercream. (If you go the buttercream route, I would keep it chilled until closer to the event time, just to be on the safe side.)
As for creating the soccer ball, you will learn some helpful tips on working with templates (that don't always fit together so well as you work your way down the cake, lol) --
I hope that you enjoy our tutorial! Make sure to scroll beneath the video for our materials list and other tips~
*In today's video, we are working with our White Almond Sour Cream (doctored Mix) recipe. Use whatever you'd like, but I prefer a cake that is somewhat dense for 3-D cakes.
Wilton Sports Ball Pan Set (aff.)
White Chocolate Ganache- (ratio of 3 parts chocolate to one part cream) - We used 1000g. of ganache.
White Fondant- (700g.) I used Liz Marek's recipe found HERE
Fluffy vanilla buttercream frosting (for filling and grass)
TEMPLATES (Pentagon & hexagon for the soccer cake)
Pre Colored black fondant for my pentagons
Toothpick and Wilton wheel tool (use one or the other or both) for impressions
Wilton Leaf Green for our buttercream grass
There is more than one way to make a spherical cake. As we mentioned in the video, it is common to hear of decorators using a styrofoam half-ball for the bottom portion of their ball cakes. In fact, we may give this a whirl in an upcoming video. This is great way to eliminate any worry of the bottom half drooping. Because of some unexpected happenings in the past week that threw our schedule a bit off, our finished soccer ball cake has been sitting on Mom's dining room table for over a week now! It has not changed a bit. No sagging or dragging ;0)
Templates~ We made a couple of soccer ball cakes in the past two weeks in preparation of the video. Both times, we had the same result-- the templates worked well on the upper portions of the cake, but did not fit so snugly by the mid and bottom portions. I imagine that the thickness of the ganache and fondant (or frosting), as well as how perfectly spherical your cake is will effect how snugly these templates fit together. -- So, the method that I demonstrate is an easy fix to those not-so-perfect moments
Please let us know if you have any questions!