Angle knife and turn cake as you trim off edges. Put mini cake back in fridge to firm up buttercream if it softens. As one cake is chilling begin carving the next.
Stack and chill a 3 or 4 layer sheet cake filled with Swiss meringue buttercream.
Keep a flat, 1 1/2" wide base at the bottom as you carve the cake.
Chill the masked cake until ready for fondant. Take out the small rolling pin, corn starch puff, straight pins, and fondant.
Use a small offset spatula to crumb coat the cake with buttercream.
To minimize wrinkling trim excess off the bottom with a paring knife.
With a serrated kitchen knife carve around the top of the cake. Keep turning it as you carve it into a sphere or an oval shape. Tip: It is easier to carve on a turntable.
We will use a 3 layer cake for this tutorial.
Remove excess cake around the cutter and continue to press the cutter through the cake.