Aw I’m so glad 💕

Thanks and I’m sooo glad it helped! Would love to see how your project turns out!!

instablaster

I’m so glad. I hope it goes super smoothly!

Thank you so much for saying that! You’re so welcome 💕

Aw! Greatest comment ever 💕💕💕

You’re so welcome! I’m so glad it’s helpful 💕

Thank you 💕💕💕

You’re very welcome! 💕

You’re so welcome 💛

Awesome!!

Thank you so much!

Hi! Don’t fill the sphere pans very full and they will bake through. The video and written tutorial lay out how I use standard pans as well as the spheres and stack them. I also explain that for sizes over 6”, I always use a board for stability just in case.

@@robynlovescake2005 okay filling them too much was probably my mistake and ended up baking for 3 hours 45 mins. And there’s a hard shell on the cake. When you use regular semi sphere pans do you bake them on something to elevate them from the tray? Should I use a heating core? Thank you so much! Really struggling!

@@rubycohenlove9772 I just set them on the oven racks, and I haven’t tried a core. If you don’t overfill they will bake fine, good luck! You’re aiming for just the dome bit. Your regular rounds will do the rest. There are photos on the blog and it should show in the video as well.

So the bottom doesn’t collapse under the weight of the top half. It’s for support.

I just used a ball tool while the fondant was still soft.

I actually freeze my extra batter so don’t bother with converting (it hurts my brain). Any sturdy Madeira or pound cake will work beautifully

I would use a threaded rod cake structure so there is support all the way through the cake drum.

I bake at 340 F and start checking for doneness at about 20 minutes depending on what size pan it is

I use Satin Ice

I like miyoki vegan butter spread 👍

I wouldn’t, unless you won’t be upset if it sags a little bit. Usually babies don’t get too far into the cake so I’d just let them play with the top half. Up to you though!

Just mix whatever buttercream you are using on the slowest speed for several minutes- that way it doesn’t get bubbles and stays very smooth 👍

@@robynlovescake2005 thank you

Es betun de mantequilla el de abajo y encima es fondant?

I don’t yet I’m sorry! It’s on the to do list. My caramel apple cake has the sphere part laid out though so that may help! blog.robynlovescake.com/caramel-apple-cake/

It’s so hard to say because it depends on the size of your sphere, thickness you roll and even the brand. For this one I’m sure I didn’t use more than five pounds, so that should be safe!

Hi! I explain it in the video. It’s a piece of a cutting mat.

It’s not disturbing, you just cut the top and bottom as separate cakes. It’s for support so the bottom half doesn’t collapse. As I mention in the video though, it is optional under 7” diameter; you can do whatever you’d like but with a larger cake you can expect it to sag.

I probably started checking it at about 20 minutes

It is possible but so tricky to get perfect! I’d really recommend the pans if at all possible; they aren’t very expensive and will save you sooooo much time

@@robynlovescake2005 thank you!

Summer Marbella I haven’t written out my recipe/method yet, but most people use ganache...just google ganache under fondant and you’ll get tons of info. Once I’ve finished with mine I’ll post it here.

Hi! I mention the size in the video (7”). Thanks!

sarah jones here’s the link! amzn.to/3ld05iu

You can use any cake (I suggest pound cake if you are a beginner but I’ve done it with many types)...this video is to show how I assemble and frost the sphere. When I do the accompanying blog post I’ll link to a recipe. Thanks!