How to make a gluten-free cake ball for a wedding cake
So you've mastered making a gluten-free cake. You can now roll out fondant and cover your cake so it looks good. And you're dreaming of taking things to the next level.
You're in the right place.
Below I'll show you a step-by-step account of how I made the above edible flower gluten-free cake ball so you can make one, too. The good news is you can be a beginner sugarcrafter to get the finished look.
Let's start with the cake tins. You'll need 4inch ball tins and can buy them here (these are the cheapest ones online I could find). If you buy the style I've got, you'll need to rest them in a cupcake tin when you put the mixture in the oven or it'll likely topple and spill all over the oven floor.
Instead of lining the tins, I recommend spraying with a sunflower cooking spray so that you've evenly coated the tin but haven't got a concentrated blob of fat anywhere (or it'll crisp up and burn the edge of your cake).
My tins took about an egg's worth of gluten-free cake batter (but you may wish to experiment to see how much yours take. Use any leftover mixture to make cupcakes.
Now you'll need to level the cake balls so they make two perfect little half balls. Because they're so small, I took a knife to mine (rather than a cake leveller).
Now sandwich the two halves together using buttercream. (I used an easily spreadable buttercream made from butter, margarine, icing sugar & vanilla bean extract. You can buy shop-bought gluten-free frosting if you prefer such as Dr Oetker. Avoid brands with a 'may contain wheat' warning.)
Next you'll need to put a dowel into your cake ball. There are a couple of reasons for this:
So you can hold it when you add the final parts of the decoration to the cake without crushing the hard work you've already done (this will become obvious when you start decorating).
So you can transport it by pushing the dowel into a piece of oasis which will ensure the cake ball doesn't roll around in the boot of your car.
Now you need to cover your cake ball with something sticky so that the fondant you add to it will adhere properly. I used buttercream. You could use ganache but it dries quite quickly, the chocolate gets everywhere and it's a lot messier than buttercream. If you can't have dairy, try a vegan frosting instead. It really doesn't matter what you use as long as the fondant can stick to it.