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How to Make a Tennis Ball Cake

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1 Egg
White sugar 45 grams
Vanilla extract
Vegetable oil 40 grams
Flour 50 grams
Baking powder ¼ teaspoon
Sprinkles 20 grams
White chocolate ganache 250 grams
Caramel ganache 150 grams
Cocoa powder 20 grams
Green rolled fondant 150 grams
White rolled fondant 50 grams
Rice crackers 100 grams
Lime food coloring
Food varnish
Clean the silicone mold, pour white chocolate ganache and, with the spoon, spread the chocolate to cover evenly.
Place the cake and filling.
Seal with ganache.
Take to the fridge and unmold once the spheres are firm.
Join two halfs and paste them with ganache.
Cover with food varnish and then with the rolled fondant.
Smooth with both hands.
Mark the lines with the sculpting tools and glue white stripes into de lines.
Lastly, process the rice crackers with the lime food coloring.
Cover the cake with food varnish (avoiding the white stripes) and add the texture.