Catcher's Celebration

by Karol Sherling
(Atlanta, GA)

Home plate and the baseball are made from a delicious white almond sour cream recipe. The plate was baked in a 10 inch square pan with the corners being cut off after baking. The ball is made from Wilton's sports ball pan. The ball is baked in two pans and then iced together. The catcher's mask is made from rice krispy treats. I made two fat sausages and formed them around the outer edges of a mixing bowl.

All three elements were iced in a crusting buttercream then covered in Satin Ice fondant. The "cage" of the catcher's mask was made by adding tylose to the fondant and then forming it over an upside down mixing bowl. Once the cage dried, it was added to the fondant covered rice krispy treats. I used regular fondant to attach the cage to the fondant so that it appeared to me straps holding the mask together.

The stitches on the baseball and the birthday message are colored buttercream. The cakes and board were finished off with a dusting of pumpkin luster dust to give the appearance of the red dirt so prevalent to Georgia baseball fields.