First we baked the cakes. My sister has the soccer ball pan, which is a half sphere so she baked the top and bottom pieces. Then as she packed them to bring to my house the day before we decorated, she realized they didn't make a full circle when you put them together. I baked a nine-inch circle for the middle the next morning before she arrived.
While my cake finished cooling, we cut out the fondant flowers for the decorations, and she formed the handle and spout around some wire. It would have been better if we'd made the handle and spout a few days earlier out of gum paste, but I was insanely busy that week, so I didn't get it done like I'd planned. Remember if you make colored decorations out of gum paste or fondant with the plan to dry them that you need to put in quite a bit more color than you expect because they fade as they dry. We used the daisy cut outs for these flowers, and just put a ball of yellow fondant in the centers.
Then we filled the layers and frosted the ball. Before we started the crumb coating, I trimmed a bit off of one of the circles so it would sit flat on the plate and not roll too easily. We also trimmed the sides to they would seams between the layers would be smoother.
We added a 9" round of carboard between the second and third layers and put dowls inside the cake to support it so the top layers wouldn't be too heavy and squish the bottom one. As always, you have to try to make the frosting as smooth as you can before adding the fondant because it shows ripples under the surface, but don't kill yourself over it, since tiny differences in height will smooth out as you play with the fondant.
We rolled the fondant just a bit thinner on the edges, then carefuly lifted the layer of fondant and worked it in the middle to stretch it. This might take a little practice to get it to work right without leaving thin spots where your knuckles pressed against the fondant. Make sure it looks as good as possible before putting it on the cake--once you get the buttercream on the fondant it becomes a mess to start over.
We pressed an indentation into the cake at the level where the lid should go. In retrospect, we should have carved a lid into the cake before we frosted it--something to remember for the future. Then we used buttercream to decorate the teapot. We used tip 804 for the dots with the large pastry coupler and just put the dots on randomly. We used them to cover up some of the minor irregularities in the cake, an added advantage.
We touched our impecably clean fingertips to powdered sugar and pressed it onto the dots to flatten them out.
Then we used a clean paint brush (like the type you buy for kids to water color with. I have a set that is used ONLY for cake decorating) to spread a bit of water on the back of the flowers so they would stick to the cake. Fondant sticks to fondant really well with just a touch of dampness. The bigger flowers didn't stick to the bottom half of the cake very well because of gravity, but the smaller ones did all right.
Here's the finished product with the handle and spout installed. We used multiple pieces of wire to stick them into the cake, but they were still quite heavy, so in the future I'd use a thinner spout--and again, I'd do it ahead and let it dry so I wouldn't have to worry about the wire cutting throught the fondant or gum paste as I put it together.
We just used a basic dot to finish off the bottom. If I had it to do again, I would use a lot more flowers and various kinds along the base to hide the places where the fondant didn't smooth together perfectly at the base. It's hard enough getting a smooth finish on a round cake without ading the fact that a spherical one actually gets smaller at the bottom. Still, We were pretty happy with the end result.
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