Christmas Bauble Cake: How To Cover and Decorate
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Makes
1
Decorating Ingredients
- Bake 2x half dome cakes ideally 6ins, leave to cool.
- Once cooled, cut the excess off so they fit together to create a ball.
- Apply a thin layer of buttercream to one half of the ball and sandwich the other on top. Cut a little bit off the bottom so it can sit flat.
- Apply a thick crumb coat of softened buttercream to the whole cake, smoothing it out evenly.
- Place the cake in the fridge for about 30 mins, this will harden the cake and make it easier to work with.
- Take out of the fridge and set the ball on an upside down saucer. This is so you have a little more work room with your fingers.
- Then apply a fresh thin coat of buttercream so the fondant will stick.
- Roll out the Green Fondant fairly thinly, but not too thin that it will tear.
- Lift the fondant using your rolling pin to prevent any finger prints and lay over the top of the ball, centering it as best you can.
- Once the fondant is on let it drop down, and then smooth it as far as you can towards the base of the ball without causing wrinkles, using the palm and sides of your hands to guide it down. You should work fast to prevent the icing from tearing. It should stick easily to the fresh layer of buttercream.
- Once at the base of the ball, use a smoother to push the icing under and this will create a cutting line.
- Using a sharp knife, cut as far under as possible making sure the fondant sticks to the bottom of the cake.
- Once this is done use the palm of your hands and smooth out any finger marks or blemishes as best you can.
- Use a cake slice to transfer the ball on to a pre-covered cake board, in Red Fondant.
- You can now add a Pink Fondant ribbon band around the base of the ball. Roll out the Pink Fondant long enough to fit all the way around the base of your bauble, and just under half an inch wide. Semi-wrinkle/fold the fondant before you stick it to the base of the cake. This will give it a great fabric effect to resemble ribbon.
- Apply cooled boiled water around the base of the bauble and attach the fondant band.
- Make the join at the front slightly to the right; this will be covered with your fondant bow.
- Create a fondant bow out of a little more Pink Fondant and attach over the join. For tips on making a bow, watch our helpful video.
- Now you have your bauble covered and sealed with a ribbon and bow, you can start decorating it.
- Decorating The Cake
- To decorate your bauble you will need 4 different sized circle cutters, the biggest being just under half an inch and the smallest slightly less than a third of the largest size (roughly).
- Take some Red Fondant and roll out fairly thinly.
- Using the largest circle cutter, cut out a circle.
- Take a paint brush and cooled boiled water and wet a small area on the pre-covered Bauble cake, roughly central from top to bottom and side to side.
- Carefully apply the pre-cut circle to the wet area and smooth down.
- Repeat this process all the way around the bauble until the circles meet at the back, taking care not to misshape any of the circles.
- Take the Pink Fondant and roll out fairly thinly.
- Using your next size down circle cutter, cut out enough circles to go around the bauble (same amount as the red ones).
- Dab a spot of water on to the middle red circle, offsetting it slightly to one side and apply the small pink circle, and smooth down the edges.
- Repeat above process for all the remaining circles, offsetting them in different angles.
- Repeat again with the next size down cutter and the Green Fondant, and once more with the smallest cutter and the White Fondant.
- Having applied all of the circles to the Bauble, take mini silver dragees, and press 1 in each of the white circles.
