Golf Ball Cake


This is a belated post, I was so busy the past few weeks that I didn’t have time to organize my recipe.
Last year (2014) I made a Singapore Airline B777 airplane cake for my husband’s 48th birthday, this year, for his 49th birthday, I don’t know what should I make. After much discussion with my friend Hina, I decided to make a golf ball cake since Hina has got the ball mould. This is our first attempt in trying to make this golf ball cake, as you can see from the picutre, is was not a very good job done as I make a few mistake, firstly, the choclate frosting is not enough, 2nd, the fondant was a little too thin, thus when I make the holes, it broke. I also make the mistake by making the holes too close to each other. I would like to thanks Hina for helping me pulling off this cake on time! Happy 49th birthday my dear!

Tips on handling fondant:
1. Microwave the fondant for 5 sec (handful size) 10 sec (1-1.5kg)interval until fondant is soft and easy to knead
2. Apply shortening on your hands to prevent sticking
3. Add some Glycerine into the fondant  (to soften the fondant)
4. Use glycerine, cellogen with a bit of water to make transparent glue
5.13 inch round cake board

Things to do few days in advance:
Prepare the cake board:

1. stick 4 protective bump at the bottom of the board to raise the board for easy handling of the cake board

2. Take 900g white fondant and microwave for 10 sec, if need to microwave for another 10 sec till fondant is soft to work with.  Add in 1/2 to 3/4 teaspoon of Glycerine and green coloring into the fondant. Apply some shortening on your hands and knead well

3. Roll out about 15 inch round and cover the board, trim the edges with a shape knife. Take the off cut of the green fondant, roll into a small ball and use it to smooth out the fondant

4. How to make the “grass”: add a pinch of Cellogen powder into green color fondant and mix well, pinch into small bits and let it dry and harden then crush into like bread crumbs

5. How to make the Tee a and golf clubs: take enough fondant, microwave for 3-5 sec till soft enough to work with, add color of your choice, add a pinch of Cellogen and mix well. Apply some shortening on your hand, shape the fondant. Leave to dry and harden completely.

6. How to make the Happy birthday wording: take 50g fondant, heat in microwave for 5 sec till soft enough to handle, add in a tiny drop of Glycerine and knead well, roll out flat and use the alphabet cutter to cut out the letters. For the lake, use blue color fondant.

7. Use the base of the cake mould and make a cake base, using cardboard then wrap with aluminum foil (for easy handling of the cake

Chocolate Mud Cake
For the cake: need to bake one day in advance before assemble


115g Butter (room temperature)
100g caster sugar
115g brown sugar

(B) sift together

170g Self Raising Flour
50g cocoa powder
1/4 tsp bicarbonate of soda
1/4 tsp of salt

4 medium eggs (room temperature)
6 tbsp sour cream
1 tsp vanilla extract
Some liquor (I use Cointreau) for brushing on the cake (optional)

1. Pre heat the oven to 170 degree and grease the round baking (15 cm) dish with shortening then sprinkle some flour on all over.

2. Put the ingredients (A) in the mixer bowl, using K-beater, speed 0-6 and cream butter and sugar until pale and fluffy

3. Add in the vanilla essence and mix well

4. In a small bowl, beat one egg lightly

5. reduce to speed 4 and beat in the eggs, one at a time, If it looks curdling add 2 tbsp from the flour mixture

6. Reduce to speed 1, add in the flour mixture, and sour cream, alternating between the two – starting and ending with the flour, increase speed to 6 and beat till well mix and smooth

7. Pour half of the batter into each tins and gently encourage the mix to the sides.

8. Bake for 30-35 mins until they smell ready and a skewer comes out clean.

9. Let cool for 5 Mins in tins, then brush the cake with liquor then turn on to a wire rack and brush the cake with liquor again then leave to cool completely.

To assemble:
Chocolate ganache ingredients:
300g Nestle dark chocolate melts buttons
150g thicken cream
1 tablespoon Kahlua (or any liquor of your choice) liquor (optional, but highly recommended)

1. Put the chocolate and thicken cream in a microwaveable deep bowl
2. Microwave for one mins on Medium setting. remove, stir with a spoon, put in another min, remove, stir again, repeat the steps till all melted.
3. Once melted, use the whisk and whisk for 3-4 mins till thicken and glossy.
4. Add in the liquor and mix well


1. cut the top of the cake straight and put the off cut of the cake on a plate and set aside.

2. Stack the cake together and trim the cake to a round, measure and make another cake board and wrap with foil for putting between the cake.

3. Put the cake base ontop a piece of baking paper, apply some ganache on the base, put one cake on top, apply ganache on top then put another cake base on top, apply ganache on top then put the other cake on top and leave to set for about 15 mins. (Note: put a piece of baking paper under to help you move and transfer the cake around)


4. In the meantime, use a fork to mash up the off cut cakes to crumbs like, add in some chocolate ganache and mix well and use this mixture to frost the cake and to fill up gaps and holes on cakes.

5. Now Frost the whole cake with chocolate ganache evenly then put in the fridge till it harden (if you got problem smoothing out the cake due to ganache dried out, brush with some liquor)

6. When the cake is harden, remove from the fridge. Brush with liquor all over (optional)

7. Take 600g fondant, micorwave till soft to handle, kenad it well, then use a rolling pin or thick water pipe and roll out the white fondant to about 13inch or is enough to cover the whole cake.

8. Transfer the cake to another clean sheet of baking paper then cover the cake with the rolled out fondant then trim off all the sides and smooth out the ball with the off cut fondant

9. In a small bowl, make some glue by taking some icing sugar and add a little bit of water and mix well (it must be thick)

10. Apply some glue on the board (the place where you want to put the ball)

11. Transfer the cake to the cake board. Smooth out the ball again if need to

12. Mark out the height of the wordings, write out the wording using black gel and and a thin brush and leave the wording to dry completely

13. While waiting to do, place the golf clubs, then put in the sand (I use rice crumbs)

14. use the ball tool to make “holes” on the ball (do not make them too close)


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