Fondant Quantity For A Wilton Ball Pan

Covering a ball-shaped cake with fondant can be tricky, but with some practice and helpful tips, you can achieve a smooth and professional-looking finish. The key is to avoid stickiness by working with a clean, dry surface and using dusting agents like cornstarch or confectioners' sugar. It's also important to measure your fondant accurately and roll it out evenly to the desired thickness before draping it over the cake. By following these steps and troubleshooting common issues like cracks and air bubbles, you'll be well on your way to creating a beautifully covered ball-shaped cake with fondant.

How to roll fondant for a ball pan

Rolling fondant for a ball pan can be tricky, but with some practice, you can achieve a smooth and professional-looking finish. Here's a step-by-step guide on how to roll fondant for a ball pan:

Prepare Your Workstation:

Start by dusting your workstation with a thin layer of powdered sugar, cornstarch, or vegetable shortening. This will prevent the fondant from sticking to the surface. Fondant can be sticky, so it's important to create a non-stick surface.

Prepare the Fondant:

Take the desired amount of fondant and knead it until it becomes soft and pliable. If the fondant feels dry, you can add a tiny amount of water (about 1/8 teaspoon per 24 ounces of fondant) to soften it. On the other hand, if it's too soft, add a small amount of confectioners' sugar or Gum-Tex powder to strengthen it. Coat your hands with a thin layer of vegetable shortening or wear food-safe gloves to prevent the fondant from sticking to them.

Roll the Fondant:

Form the fondant into a ball, then use a fondant roller or a rolling pin to roll it out. Turn the fondant about a quarter turn after each roll to ensure even thickness and prevent sticking. The perfect thickness for covering a cake is about 1/8 of an inch. You can use fondant guide rings or a ruler to achieve the correct thickness.

Drape the Fondant:

Once the fondant is rolled out to the desired size and thickness, it's time to drape it over the ball pan. Place your fondant roller in the middle of the rolled-out fondant and fold one side over the roller. Then, pick up the roller and touch the edge of the fondant to the ball pan, starting at the back and working towards the front. Gently drape the fondant over the ball pan, guiding it as you go.

Smooth the Fondant:

After the fondant is draped over the ball pan, start smoothing it with your hands, working from the top down to the bottom. Keep lifting and smoothing the fondant to eliminate any wrinkles or creases. If the fondant feels sticky, sprinkle icing sugar over it to make it easier to work with. Be careful not to tug or pull too hard, as the fondant may rip.

Trim the Excess:

If the fondant doesn't fully cover the bottom edges of the ball pan, don't worry. As you smooth and stretch the fondant, it will naturally cover the edges better. Use a fondant trimmer, a pizza cutter, or a paring knife to trim away any excess fondant from the bottom, staying just outside the edge of the pan.

Troubleshooting:

If you encounter any issues, don't panic! Practice makes perfect when it comes to working with fondant. Here are a few tips to help you troubleshoot:

• If the fondant starts to crack, rub some vegetable shortening over the crack in a circular motion to smooth it out.
• If you notice air bubbles on the surface of the fondant, use a clean pin to remove them by angling the pin from the side of the bubble rather than the top to minimise marks.
• If you're having trouble with the fondant bunching around the bottom of the ball pan, try covering each half of the ball pan separately, as suggested by one baker. Cover each half sphere, trim the fondant, leaving a small 'lip', then put the two halves together and smooth the fondant.

Remember, working with fondant takes practice, so don't be discouraged if you don't get it perfect on your first try. With patience and persistence, you'll be able to create beautiful and smoothly-covered ball pans.

How to measure fondant for a ball pan

To measure fondant for a ball pan, you will first need to measure the diameter and height of the cake. You can then use the following formula to calculate the diameter of fondant required:

DIAMETER + HEIGHT (x 2) = Diameter of fondant

For example, if your ball cake is 8 inches in diameter and 4 inches tall, your formula would be:

8 inches + 4 inches (x2) = 16 inches

Therefore, you would need 16 inches of fondant to cover your ball cake. It is important to note that this calculation assumes a certain thickness for the fondant, which is typically around 1/8 inches.

When rolling out your fondant, it is recommended to use a plastic fondant roller or a wooden rolling pin. Dust your work surface with cornstarch or confectioners' sugar to prevent sticking, especially in humid climates. Roll the fondant into a rounded shape to match the ball cake, and aim for an even thickness throughout.

Fondant can be tricky to work with, so it is important to keep it moving as you roll and turn it. Avoid flipping it over, but rather turn it about a quarter of the way after each roll to prevent sticking and ensure even thickness. If your fondant becomes too soft, you can add a small amount of confectioners' sugar or Gum-Tex powder to strengthen it.

Once your fondant is rolled out to the desired size, you can drape it over your ball cake. Start by folding one side of the fondant over your fondant roller, then lift the roller and place it at the back of the cake. Touch the edge of the fondant to the cake board and drape it towards you, keeping it centred as much as possible. Gently roll out the fondant, guiding it as it covers the cake.

If your fondant does not fully cover the bottom edges of the cake, don't worry. As you smooth and stretch the fondant, it will naturally stretch and better cover the edges. Use a fondant smoother to smooth out any creases or fingerprints, and trim away any excess fondant at the base with a knife or fondant trimmer.

How to prep a ball pan cake for fondant

To prep a ball pan cake for fondant, you'll first need to prep your pan. To do this, you can use parchment paper or a homemade cake release.

For the parchment paper method, take a sheet of parchment paper and fold it into quarters. Fold the sheet in half corner to corner, and then once more. Place the point in the centre of the pan and mark where the parchment meets the edge of the pan with a pencil. Cut the paper at the mark, then unfold and press it into the pan. If it goes up the sides, you can use a knife to cut off the edges. Butter the top of the parchment paper and you're ready to bake!

For the cake release method, mix together equal parts flour, vegetable oil, and solid fat (shortening or coconut oil). Use a pastry brush to brush the mixture all over the inside of the pan.

Once your cake is baked, you can begin to prepare it for fondant. First, fill and cover your cake with a thick crumb coat. Chill the cake in the fridge for around 30 minutes. When you remove it from the fridge, place it on an upside-down saucer so you have more room to work. Smooth on a fresh thin coat of buttercream so that the fondant will stick.

Roll out your fondant to around 1/4-inch thickness. Pick up the fondant and lay it over the ball, centring it as best you can. Let it droop down, then smooth it as far as you can without causing wrinkles. Work the fondant about two-thirds of the way down the ball, then start stretching and smoothing the fondant, turning the ball as you go.

When you've smoothed the fondant as far as you can, pick up the cake and flip it upside down. Smooth the fondant towards the middle of the bottom of the ball. You won't be able to cover it all, but get it as far under the edges as you can so that it won't be seen when the ball is on a board or another cake tier. Cut away the excess fondant with a knife.

Let the cake rest for a few hours before decorating so that the fondant hardens and is less likely to tear.

How to smooth fondant on a ball pan cake

To smooth fondant on a ball pan cake, you'll first need to prepare the fondant and cake. Then, you can smooth the fondant over the cake, before finishing up with any final touches.

Preparing the Fondant and Cake

Firstly, ensure your fondant is at room temperature, and knead it for around five minutes. You can also knead in some gel or paste icing colour, and flavouring, if you want. Just make sure not to use liquid food colouring, as this can make the fondant too soft. If your fondant is too soft, add some confectioner's sugar or Gum-Tex powder.

Next, you'll want to prepare your cake. Measure the top and sides with a piece of string, then cover the cake with a thin layer of buttercream. This will help the fondant stick to the cake, so make sure the cake is entirely covered. If there are any cracks or holes, fill them in with buttercream.

Smoothing the Fondant

Clear a large, smooth work surface, and dust it with powdered sugar, or a mixture of cornstarch and powdered sugar if you live in a humid climate. Roll out your fondant until it is around 1/4 to 3/8 of an inch thick. Turn the fondant 90 degrees every so often to keep it circular, but don't flip it over, as this may cause it to rip. Measure the fondant with the string you used to measure the cake. It should be the same size, or a little bigger.

Now, you can start to apply the fondant to the cake. Loosely roll the fondant onto a rolling pin, then gently unroll it over the cake, starting at the bottom edge. Smooth the fondant over the cake, starting at the top, and working your way down the sides. Make sure there are no folds, wrinkles, or air bubbles.

Final Touches

Trim off any excess fondant with a knife or pizza cutter, getting as close to the bottom of the cake as possible. You can then finish smoothing the fondant with a flat-sided glass or fondant smoothing tool. To add shine, spray the cake lightly with cooking oil mist, and smooth over again.

Now, you can finish decorating the cake however you like!

Troubleshooting fondant for a ball pan cake

Air bubbles and bulges

Air bubbles and bulges are often caused by trapped air between the cake and the fondant. To fix this, use a scriber needle to prick the air bubble over the bulge, then gently press the fondant to flatten it. If the fondant has already hardened, you can disguise the bulge by placing a decoration on top. To prevent this issue, ensure your fondant is perfectly smooth before placing it on the cake, and use a fondant smoother to pop any air bubbles and even out lumps.

Tearing and cracking

Tearing and cracking occur when the fondant has dried out or has been rolled too thick or thin. Work quickly to prevent drying, and if the fondant feels dry to the touch while kneading, use vegetable shortening instead of cornstarch. Tears and cracks can be repaired by filling them with fresh fondant, but avoid using water as this will cause the fondant to break down. If the flaw is still visible, you can pipe over it or add a design element to hide it. If the damage is too extensive, it's best to start with a new batch of fondant.

Elephant skin

The appearance of wrinkles at the top edges of the cake, known as elephant skin, is usually due to the fondant drying out. To reduce the appearance of wrinkles, rub vegetable shortening onto the affected areas.

Sweaty fondant

Fondant can become sticky and sweaty in humid weather. To prevent this, control the temperature and humidity of your kitchen by using air conditioning and a dehumidifier to maintain a cool, dry environment.

Sticky or hard fondant

If your fondant is too soft or sticky, you may have over-kneaded it. Add confectioner's sugar and knead again. If the fondant is hard, add vegetable shortening, or microwave it briefly to make it pliable.

Remember that practice makes perfect, and troubleshooting fondant issues is a learning process. By understanding and addressing common problems, you'll be able to create beautiful and delicious ball pan cakes with fondant!

Frequently asked questions