How to Make a Globe Cake.

How to make a globe cake.


I’ll be honest with you, when I was first asked to make this globe cake for our church’s mission trip fundraising event I was honored, but also extremely nervous! I had never made a sphere cake before. I had no idea what size pans to use, and my biggest fear was how in the world to get the icing smooth on a round cake?? BUT, I decided to give it a go.


So I did some research. Of course that means googling “how to make a globe cake?”. I found and watched some very helpful YouTube videos. The most valuable thing I learned was that I needed a flexible dough scraper.  I wouldn’t have even thought about using a flexible dough scraper, so bless you YouTube cake decorators!


I ordered my pans, my flexible dough scraper, and got to work on making my globe cake.


I used 8 inch round pans and painted them with my homemade pan release. I filled them about 3/4 full and baked them as usual. I make sure I put down a good layer of buttercream onto my cake drum before putting my cake on.


attaching a cake to a cake board


I was a little worried about getting the cakes out of the pans, but thanks to my homemade pan release they slipped right out. I let them cool and then torted (fancy word for layered) them with a serrated knife. I contemplated for a while if I was going to torte them or not. Would I be pushing my luck?  But I finally decided to start praying and torting because I really didn’t want that big of a chunk of cake with no icing. I’m a lots of icing kinda girl.


Torting the cake layers was not hard. Although my torting skills by hand are not perfect, hence why I love my cake leveler, everything turned out OK. I then filled and stacked the layers just like I would for a regular cake.

sphere cake torted


After getting all of the layers filled and stacked, I let the cake sit in the freezer for about 30 minutes. A cold cake is always easier to crumb coat no matter the shape.

icing a sphere cake

how to make a sphere cake

Stacking and filling a sphere cake.



I used a regular cake spatula for the crumb coat and my new flexible dough scraper to smooth it out. After the cake was completely crumb coated I did add some royal icing (recipe here) around the base of the cake because it wasn’t sturdy or as attached to the cake board for my liking. I placed the cake into the refrigerator to let the royal icing and the crumb coat harden.


crumb coat a sphere cake

securing sphere cake to cake board


I colored my buttercream blue for my final layer of buttercream and frosted and smoothed it with my cake spatula and flexible scraper.


How to make a globe cake.

How to make a globe cake.

How to make a globe cake.



How to Make a Globe Cake


After adding my final layer of buttercream, I began working on my countries. I wanted a lighter color of green to contrast the blue so I colored my fondant with leaf green. It was 100% fondant with no tylose added because I wanted it to lay flat on my cake. (For more about tylose read here).  I looked through our Atlases for homeschool and found a perfect map I wanted to use. I copied the map onto card stock, cut out the countries and used them as a template to cut out my fondant.

How to make a globe cake.

How to make a globe cake.

How to make a globe cake.


I added a light coat of water to the back of my fondant and attached all of the countries to the cake.


How to make a globe cake.


You can’t see it very well in the picture, but since this cake was for the mission team’s trip to Nepal in November, I added a “pin” to the country of Nepal. My pin was made out of a half of a toothpick and a tiny ball of red fondant. I thought it added a very cute touch.


How to Make a globe cake.


I also added the banner to the front of the cake board to give it a little more detail. I show you how to make that in a tutorial here.

Overall I was pretty proud of myself for how the cake turned out and even prouder that I tried something new! I hope this tutorial helps you if you will be making a globe cake anytime soon!



Happy decorating!






A Happy Baker
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