elaine.rhule on craftsy.com

Ball/ sphere design wedding cake

+ Add a Project
Small magnify icon
Photo Details:


Created in this Craftsy class

Clean & Simple Cake Design taught by Jessica Harris

Join cake designer Jessica Harris as she creates sleek, stylish cakes with her simple waxed-paper transfer method.

Other projects made as part of this class:

Cake Decorating
Zebra birthday cake
Cake Decorating
Pink ganache cake
View all class projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Cake Decorating
Occasion Wedding
Type 3 or more Tiers
Material Royal Icing, Gum Paste, Buttercream, Fondant
Style Elegant, Modern, Innovative
elaine.rhule on craftsy.com

Do you sell this cake? Yes
Name of website or online shop: Designer Cakes of London

elaine.rhule on craftsy.com

Share a little about the materials, processes and techniques used to create this cake: Enjoyed using Jessica covering and design methods to create this cake

elaine.rhule on craftsy.com

beautiful! Is that a sphere cake at the top anchored with an wooden dowel in the middle? Is there a cake board on the bottom of the last tier?

04/08/2014 Flag

Thank you. the answer is yes and yes. The base of the sphere cake is polystyrene that is how it seats upright.

04/15/2014 Flag


04/08/2014 Flag

It is amazing

04/09/2014 Flag


04/09/2014 Flag

Hi Elaine, the first time I saw your cakes, I tried my very best to find the name of your business. Just now did and you should know that you are not just talented, but gifted with the eye to perfection and beauty. I can see you don't use ganache. How then do you achieve those sharp edges? Do you mind sharing which fondant brand you use? Thanks so much!

05/02/2014 Flag

Acmomcee thank you for your lovely comments. Really appreciated. I started making cakes a year ago now. Finally on line and I am Designer Cakes of London. I am not a huge fan of chocolate and I don't like ganache on sponge. I use local supermarket fondant mainly. Just apply your buttercream exactly like you will ganache. Put in the fridge to crust a bit and then smooth out with a hot knife. Then leave in the fridge ideally overnight or a few hours. Cover the cake when super chill. Wipe off condensation if any. You will not get any bulges. For sharp edges I always use panelling covering method. Let panels seat a bit, easier to manage that way, Elaine

05/08/2014 Flag

Very pretty and a creative use of color! I love it!

10/09/2014 Flag