Pokémon Love Ball Cake


Pokémon Love Ball Cake made with a homemade Strawberry Cake covered in a chocolate ganache. 

Makes one 6-inch sphere cake


Things you'll need

Strawberry Cake
  • 1 1/2 stick (6 ounces) unsalted butter, room temperature
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon strawberry extract
  • 2 cups + 1 tablespoon all-purpose flour
  • 3/4 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup whole milk, room temperature
  • 1/2 cup freeze-dried strawberry powder
  • 3 drops pink food color
Chocolate Ganache
  • 8 oz semi-sweet chocolate chips
  • 1 cup heavy cream
  • Fondant: white, dark pink, light pink and black
    • Two 6-inch sphere cake pans
    • Two 8" cake boards
    • One 10" cake board
    • Offset spatula
    • Wooden skewer
    • Heart cooke cutter: 3"
    • Circle cookie cutters: 2 1/4", 1 1/2", 1"
    • Candy thermometer

    Let's get started!

    1. Preheat oven to 325F. Grease and line the 6-inch sphere pans with parchment.
    2. In a small bowl, whisk together the flour, baking powder, salt and freeze-dried strawberry powder.
    3. Using a stand mixer, cream together the butter, sugar, strawberry extract and 3 drops of pink food color until very light and fluffy, 6 to 8 minutes. 
    4. Add both eggs to butter mixture and mix partially. 
    5. Alternate adding the flour mixture and milk in three additions, starting and ending with the flour. Do not over mix.
    6. Pour the batter evenly between the prepared pans and bake for 1 hour 15 minutes, or until a toothpick comes out clean. 
    7. Let the cakes cool completely.
    8. Using a serrated knife, cut the tops off the cakes level with the cake pan. 
    9. Flip each cake flat side down onto an 8" cake board.

    Time to Decorate!

    1. Make the ganache: Place the chocolate chips in a medium bowl. In a small saucepan, heat the cream until it reaches 170F, then pour it over the chocolate. Whisk until completely combined. Let sit at room temperature for 1-2 hours until thick enough to spread.
    2. Ice both cakes with the ganache using an offset spatula and a bendable cake scraper until completely smooth. Chill cakes in refrigerate for 1 hour.
    3. Once chilled, smooth any remaining bumps or ridges with a hot spatula (dip spatula in hot water and wipe with a dry towel to warm).
    4. Roll out white fondant to 1/4" thick and cover one of the cakes. Cut off excess fondant with a sharp cutting knife. Cut a 1/4" strip all around the bottom of the cake, exposing the ganache underneath. 
    5. Repeat the same covering process on the second cake with the dark pink fondant. Cut a 1/4" strip around the bottom of the cake, exposing the ganache. 
    6. Flip the white cake upside down into the 10" cake board. remove the 8" cake board. Insert a skewer into the center of the cake as support.
    7. Spread a small amount of ganache over the exposed cake. Place the dark pink cake on top, lining it up to make a sphere. Smooth exposed ganache sides with an offset spatula.
    8. Roll a strip of black fondant to 21 inches long and 1/2 inch wide. Place the strip around the center of the cake on the exposed ganache. 
    9. Heart: Roll out the light pink fondant. Using a heart cookie cutter, cut a heart and attach it to the upper dark pink cake using water as an adhesive. 
    10. Roll out a small amount of white fondant and cut strips 1/4" wide. Place strips around the heart and place a small white oval shape in the center. 
    11. Button: Using a 2 1/4" round cookie cutter, cut out a circle in the front middle of the cake. Remove any fondant on the inside of the circle, exposing the ganache underneath.
    12. Roll out a small piece of black fondant and cut out a circle with the 2 1/4" inch circle cutter. Place the black fondant circle on the exposed fondant. 
    13. Roll out the white fondant. Cut out a 1 1/2" circle and 1" circle. Attach them using water an an adhesive to the black circle to make a button. 
    14. Optional: Using an even mixture of corn syrup and water, brush the whole 10" cake board. Roll out a 12-inch circle of black fondant and cover the cake board. Trim off excess. Using a non-toxic glue, spread glue around edge of the board and attach the black ribbon. 




    Written By Rosanna Pansino

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