Do Showers in Style! Cake
Each cake serves 6.
Bake and cool cake using 1/2 of Sports Ball pan. Cover flat side with melted candy. Before candy hardens, make a small hole in center where handle will go. Refrigerate until firm.
Lightly ice remainder of cake with buttercream. Use Dividing Wheel to divide ball into 10ths. Set on waxed paper-covered container, candy side down. Tint fondant yellow; add 1/2 teaspoon Gum-Tex to 12 oz. of fondant. Roll out 1/8 in. thick. Use pattern to cut 10 panels for each cake. Use ridged wheel with Cutter/Embosser to imprint design 1/8 in. from edges. Imprint floral designs with tip 131. Attach panels to cake, beginning at top, with points extending beyond edge of cake; smooth lightly. Roll a 3/4 in. ball of fondant; insert Cookie Stick for handle. Insert in cake; tie on ribbon.
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