How to Make a Half Sphere Cake

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How to Make a Half Sphere Cake by Wicked Goodies
The beauty of the half sphere cake is that it can be baked in such a way that no carving is needed. Here is an owl cake, a fish cake, a beach ball cake, a Super Mario cake, and breast wishes cake, all made from simple half spheres:

Breast Wishes Cake by Wicked Goodies

Follow this link to read the Breast Wishes Cake Tutorial

How to Make a Half Sphere Cake by Wicked Goodies
Bowl Mold for Cake Baking
The easiest way to bake a half sphere cake is in a bowl. A regular stainless steel prep bowl works but you can also use an 8” hemisphere pan from Fat Daddio’s.

How to Make a Sphere Cake Wicked Goodies

So that the bowl sits level throughout the baking process, I nest it within a regular round cake pan.

Items Needed

1. Bake the cake upside down in a bowl. No pan liner is needed; just be sure to grease & flour the bowl thoroughly before pouring in the batter. I also use heating core for this shape to prevent the outsides of the cake from browning too much, and I grease & flour that inside and out too. 

How to Make a Half Sphere Cake by Wicked Goodies
2. Once the cake is baked, cooled, and sliced into layers (watch my cake slicing video), line the same bowl with plastic wrap and begin assembling the cake in the bowl using my cake filling method, which involves alternating layers of cake with layers of filling right inside the bowl. In this case, the filling is simply vanilla buttercream frosting. Here is the link to 10 cake filling recipes that can be used with this method.

3. Once the cake is filled to the top of the bowl, cover it in plastic wrap and put it in the freezer for 30 minutes or until the cake is cold enough to release from the pan.

How to Make a Half Sphere Cake by Wicked Goodies
4. De-panning the cake should be relatively easy since the bowl is lined with plastic wrap. Follow this link for my tutorial on how to release cold cakes from a mold. With a blow-dryer, if you heat the outside of the pan just a little and tug on the plastic, the cake ought to release itself.

5. Using a small offset spatula, crumb coat the cake with buttercream frosting. Transfer the cake onto a working platform of some sort (a flat platter, a larger cardboard circle, an old cake board, or in this case, a pizza pan) to support cake while it’s being moved in and out of the fridge to be frosted. Chill the cake in the refrigerator until the buttercream is cold and no longer sticky.

How to Make a Half Sphere Cake by Wicked Goodies
6.  Add a second coat of buttercream in the same manner and chill the cake again until the buttercream is cold and hard (15 minutes or more).

How to Make a Half Sphere Cake by Wicked Goodies
7. While spinning the cake on a turntable, scrape the rough edges off the cake with the flat end of a plastic bowl scraper. This only works if the cake is well-chilled so that the buttercream frosting is firm.

How to Make a Half Sphere Cake by Wicked Goodies
8. Buff spatula marks away by rubbing the surface of the cake with a piece of clean paper towel while spinning the turntable.

How to Make a Half Sphere Cake by Wicked Goodies
9. Chill the cake again before running an offset spatula around the bottom to release it from its working platform. Then, transfer the cake to a serving platter before decorating it.

How to Make a Sphere Cake Wicked Goodies
To make a full sphere cake, bake two half spheres. Level off one of the half spheres (above left) and fit it with a piece of cardboard to serve as the cake’s bottom. Frost both halves upside down then fit them together and smooth over the seam. Add some bubble tea straws or wooden dowels to the bottom half for support before adding the top half along with its cardboard base.

How to Make a Sphere Cake Wicked Goodies

In the following video clip, I’m decorating a sphere cake on a turntable using a parchment paper piping cone filled with chocolate buttercream frosting.

Piping on a cake by Wicked Goodies
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How to Make a Half Sphere Cake — 46 Comments

  1. Hi! I am going to use this tutorial to make a dog with two spherical parts. I was wondering how you transfer your cakes from the cake board you use for icing to the final cake board. The cake board the dog will be on is 13x19inch which won’t fit in the fridge, but I’m concerned about moving the cakes off cake boards.

    • Technically what I refer to as the “cake cardboard” stays attached to the cake from start to finish, so you can always move the cake around. It basically fuses with the cake, becomes part of it like the wrapper to cupcake does, except you can’t see it because it’s underneath and gets frosted over. The working platform on the other hand is the part that is temporary – you use that up until the point when you transfer the cake to the serving platter. It’s just for moving the cake around as you’re frosting and decorating it.

      Are you sure you can’t move things around to free up a whole shelf in your fridge? Those dimensions are doable for a standard fridge. If not, hopefully this cake requires minimal work after assembly so you’re not rushing around trying to do last minute decorations.

  2. Do you have any tips for some kind of support that will prevent the cake from rolling away? I want to make a cake that’s a complete sphere, but am afraid I won’t be able to transport it when I do… It’d be nice if there was some kind of base with a rod on it that I could get.

    • Bart,
      After step 9 above, I show a photo with explanation on how to level off the bottom of the cake and add a cardboard round so the cake doesn’t roll away. Secure that cardboard to the cake drum or platter as you would with a standard cake, using sturdy tape, hot glue, or my favorite option: glue dots. I recommend adding dowels as supports in the bottom half and two long sharp dowels to pass through both halves to keep the cake secure in transport. More here on my cake dowel support method.

  3. Thanks for the tutorial. I am making a 10″ dome cake for a party. Do you have any suggestions and or tips on how to cut it? Do I tell the caterer to cut it like a regular 10″ round? Worried that the pieces from the middle will be awkwardly tall. Thanks!

  4. Hi! How many servings does a 6 inch ball cake give? Also, whats the best chocolate cake recipe to use for this kind of pan? Thanks! Great tutorial!

  5. Do you have a favourite cake recipe that works well in the hemisphere pans? Ours just rose in the middle, leaving the sides way down.

  6. I think it is wonderful that you have taken the time to answer every question! I learned something from every comment and answer. I am working on a turkey cake and believe this tutorial has made my ideas click together. Thank you and Happy holidays to all bakers out there

  7. Never use paper towels to touch food because they have toxic chemicals in them which is why you never see suggestions for using in cooking on the packages are the ads for paper towels.

    • I would be more likely to put cardboard between the two hemisphere cakes if the cake was medium or large sized. Add some dowels to the bottom too. Read the comments below for more info about dowels.

      • Thanks for your help with another one of my daughter’s birthday cakes! You’re awesome as always! I would stress the use of SEVERAL dowels on the bottom half. I did not take Kristen’s advice seriously enough and only put two dowels. It started crushing so I quickly took off the top half off and put more dowels. Saved it!

    • Fill the pan 1/3 – 1/2 way with batter depending on how much the batter tends to rise. It will dome up in the middle more than it usually does so you have to put a little more batter than usual.

  8. Hi I plan on making a half sphere cake. It’s going to be a kettle. Have attached an image of what I am trying to make. So I need to place the half sphere dome side down. I was just wondering what kind if support will it need?


    • See the photo in the article above where it says “Level off one of the half spheres (above left) and fit it with a piece of cardboard to serve as the cake’s bottom.” The half sphere in the left of that photo is how I would recommend building this cake. You probably need some supports for the spout and handle.

  9. Weird question, but where did you get a hold of the yellow bowl scraper as shown in the picture? I have one at my work and we desperately need more since they are literally the best ones i’ve ever used. or if you could recommend some that are similar? most that i come across are too big, to flexible, or don’t have a smooth enough edge for finishing cakes.

    • Hey Ali,
      When I worked as a pastry chef, I got them for free from kitchen supply salesman, so the yellow one in the photos is not on the market. But you can find them online here: plastic bench scraper. In a pinch, you can also make a similar type of bendy cake frosting implement by cutting a U shape out of an empty soda bottle.

  10. Loved it I’m going to try this, the last time I tried a round cake the top crushed the bottom so I’ll try your suggestion.

    • I recommend two things: #1 is to insert three thin dowels into the bottom half sphere for support (just one dowel is not enough support). #2 is to keep that cardboard base underneath the top half of the sphere intact so that it can rest like a base on top of the dowels. Then if you are planning to move or transport the cake at all, I would also recommend inserting one more dowel down the middle to secure the two halves together.

  11. hi, I am attempting an angry bird cake for my son’s 4th birthday this weekend and just purchased the daddio 8″ sphere cake pan. Though I have never covered a cake with fondant before I am going to (nervously) attempt it!
    Do you know how much fondant I will need to cover the full sphere? (ie both 1/2s put together?)
    I am printing out your instructions above, thanks so much for posting this!!

    • That would depend on how thinly you roll the fondant. Are you making the fondant from scratch or buying it? 2 cups worth would probably be enough but it would not hurt to have some extra on hand, just in case.

  12. I baked 2 sphere cakes in 2 halves. why did they rise in the centre and not the sides. what am I doing wrong. I used a victoria sandwich mixture.

    • Not sure why it works but someone told me to push the uncooked cake mix from the middle of the pan to the sides so u get a dint in the middle before putting in the oven and when it cooks it magically levels out, not sure how but I’m not complaining 😉

        • Since the batter is so heavy when it’s raw, it has a tendency to dome when it’s dropped into the pan, which just adds to the problem created when it rises in the middle during baking. With a spatula or similar implement, try distributing the batter more around the edges of the pan so it laps up the side a little bit. Push it away from the middle. This will help achieve a flatter surface on the finished cake.

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