Novelty 103 – World Globe

In this workshop you will be decorating a ball shaped cake as the world globe, in this workshop we will be teaching you some of the most important and impressive techniques for a novelty cake maker! This is the third workshop in our Novelty program and you will learn the techniques required to structure, sculpt, smooth and cover a ball shaped cake with a focus on working with ganache and fondant. The globe will be made entirely from cake; you will learn how to structure your cake by making and using a centre pole and internal board to stop your cake from sliding off the board! You will learn how to cover a ball shape, cover seams, ice your board and employ six different cake decorating techniques including air brushing, making and using a world template, glazing, painting, piping and royal icing texturing. On completing this workshop you will be able to create whatever ball shaped cake you wish, this is a very important skill for every cake decorator as the ball shaped cake could be adapted to create a tea pot, sports ball, fruits, vegetables or any cake that is required to be a ball shape. Planet Cake’s goal is to teach students skills that they can replicate at home with the same results.

Prerequisites: Novelty 101 or 102

Learning Outcomes:

• Introduction to materials and equipment
• Centre Pole
• Ball Internal Structure
• Sculpting a ball shaped cake with ganache
• Colour icing
• Cover a ball cake with fondant icing
• Ice a board
• Painting
• Airbrushing
• Textured Royal Icing
• Piping
• Glazing
• Making and Using Templates

© Planet Cake supports and encourages the exchange of information. However, copyright protects education material on this web site and notes in class as part of our Planet Cake curriculum. The designs and cake may be produced for the purposes of cake sale, private study, research, criticism or review, as permitted under copyright legislation, no part may be reproduced or re-used for any commercial education purposes whatsoever without written permission.