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 5mm thickness, cut a large circle and apply to buttercreamed half-sphere. Smooth paste as needed, neatly trimming away any excess.
Use a cocktail stick to draw the ball seams as shown. (NB. do not cut through the sugarpaste)
Gently run a small ball or bone tool down both sides of each seam. Smooth the remaining sugarpaste, leaving a slightly elevated ‘ridge’ either side of the seams.
If necessary, redefine the seams using the cocktail stick.
Use red royal icing with a fine tipped plain nozzle to apply the baseball stitching pattern.
Buttercream the surface of your trimmed cupcake and apply to the ball top. if desired, you can then place the cupcake in a second decorative cupcake wrapper.
Mandy x -- www.facebook.com/MandysSugarcraft
- Part 2: Lifesize Tennis Ball Cupcake
- Part 3: Lifesize Baseball Ball Cupcake