Step 1 – Baking and Preparation
NOTE – use a firm sponge (e.g. Madeira) for the tops.
Bake half-sphere cakes (sized to match cupcake base). Once cooled, return to tray, trim level to create flat base. Turn out onto a new cake board or clean work surface.
Bake corresponding quantity of cupcakes. Once cooled, trim the top flat and cover to prevent drying out.
Buttercream the domed surface of the half-sphere cake in preparation for covering with sugarpaste (fondant).
Roll out white paste to 3mm thickness, cut a large circle and apply to buttercreamed half-sphere. Smooth paste as needed, neatly trimming away any excess.
Roll out yellow paste, cut another circle and make the additional cuts with a cutting wheel as shown in photo.
Carefully dampen the white paste and firstly position the yellow centre section – gently smooth to uniform a shape.
Next add the yellow side pieces, leaving a small gap either side of the centre section to form the white seams.
Smooth and trim base as necessary.
Gently stipple the yellow sugarpaste (fondant) with a toothbrush (new or kept solely for sugarcraft use!) then use a dry paintbrush to tidy the seams to a uniform size.
Buttercream the surface of your trimmed cupcake and apply the ball top. If desired, you can then place the cupcake in a second decorative cupcake wrapper.
Mandy x -- www.facebook.com/MandysSugarcraft
- Part 1: Lifesize Cricket Ball Cupcake
- Part 2: Lifesize Tennis Ball Cupcake
- Part 3: Lifesize Baseball Ball Cupcake