At the moment, most of the world is waiting in anticipation for the new Star Wars movie. Star Wars: The Force Awakens is the seventh installment of this hugely popular and successful film series. BB-8 is the newest addition to the cast, and I find him so cute - I had to cake him on How To Cake It (don't forget to subscribe!). Plus, the people have been asking me for a Star Wars cake ever since I joined the YouTube world. Although my version is chocolate cake, fondant, and modeling chocolate it felt as difficult to make as writing a Star Wars script! Ok. Maybe not that difficult, but BB-8 is definitely one of the most challenging cakes I’ve ever made. So much pressure!





Where Do I Buy All My Ingredients & Tools??

I hope your grocery store isn't as far, far away as the galaxy where my little droid friend is from! To help you only make one trip, I've assembled all my ingredients in a Parsel collection for you - find it here


Baking a BB-8 cake!

Ingredients & Tools You Will Need:

1 x 4lb recipe Chocolate Cake - find my recipe here

1 x 6lb recipe Chocolate Cake - find my recipe here

2 x 8” diameter stainless steel bowl

5” sphere pan (just one pan from the set of two)



I needed 10 pounds of chocolate cake batter in total to fill all three of my pans. I poured 4 ¼ pounds of batter into each 8” diameter bowl and 1 ½ pounds into my 5” half of my sphere pan.


Set your oven to 350º and bake the 5” half sphere for 50 minutes, and the two 8” diameter bowls for 1 hour and 30 minutes. Always make sure to test your cakes with the toothpick method. Allow your cakes to cool completely in their pans, and chill them overnight if you can. This will make BB much easier to create. Yes, we are on a first name basis now. 


Building BB-8!

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

 Wilton Buttercup Yellow Icing Colour

Wilton Ivory Icing Colour

ChefMaster Sunset Orange gel Colour

2oz Melted Dark Chocolate

Simple Syrup - find my recipe here


Serrated Knife 

Small offset Spatula

Small icing Spatula

3” round cake board

5” round cake board with a hole in the centre



Dye 1 cup of your buttercream with Buttercup Yellow, Ivory, and Sunset Orange. I was so lucky to have a BB-8 life size model right beside me. His orange colouring is quite particular. 



Level your cakes while they are still in their bowl shaped pans. Just cut off the top humps by running your serrated knife along the top edge of the bowls.

When baking cakes in larger bowls, I find they often crumble at the top edges. To remedy this, I simply remove any bits of cake that don’t seem stable. Then I take some extra cake from the underside of the humps I cut off. This is actually the best part of the cake! Maybe I think that because I’m always eating it, but I find it very moist.   

Squish the extra cake bits together until they hold firm. Then push the cake into any of the spaces you left behind at the top of your bowl cakes. Press hard and make sure the cake is firmly in place. 

Remove the cakes from their bowls by running a small spatula around the top inside edge.




Make sure to give the cakes a nice shower of simple syrup on the flat surface, as well as around the exterior of the ball.



Once the syrup has absorbed fully, we need to repair the two larger cakes that we patched before. Use a small spatula to spread the melted chocolate over the areas you patched. This will help secure the extra cake you have added.

Now flip one of the cakes over, so that the flat side is down, cut off a little bit of the curve at the top, to create a flat surface for your cake board. Glue down the cake board with melted chocolate, and ice a rim of chocolate around the outside edge of the board.

Now use the same melted chocolate to glue the flat side of your 5” half sphere cake to your 5” cake board. 

Once all of the chocolate has set, add a layer of BB-8 orange buttercream to the 8” cake with the board on the bottom. Place the other 8” cake on top to create a full sphere.




Crumb coat the 8” sphere cake and the 5” half sphere in white buttercream. Pop them in the fridge to chill for 15 minutes.

Ice both cakes again, and chill for 30 minutes, or until the buttercream is very firm. 

Before we get to fondant, we want to smooth out this buttercream. Wet your hands and use you fingertips to gently rub out any ridges.

Icing a sphere cake can be hard. If you are unhappy, please don’t fret. Just give BB another ice and try again!





Covering BB 8!

Ingredients & Tools You Will Need:

3 lbs Wilton White Fondant

Icing Sugar

Rolling Pin

French Rolling Pin


Covering a sphere cake takes added patience. May The Cake Be With You. The fondant bunches along the bottom and creates a lot of folds. Make sure not to cut away too much of the excess once you drape the fondant over the sphere. You’d be surprised how much you actually need. Take your time tucking the fondant underneath the sphere. 

I like to use a ball of the same fondant to smooth the surface of my sphere cakes. A fondant smoother is not the best choice for this shape.

If I have any noticeable creases along the bottom I simply chill my cake for 10 minutes and then patch it. I make a fondant paste by working some water into a small piece of my fondant. When the mixture becomes the consistency of royal icing, I ice it into the crease with a small spatula.




BB-8’s head will be much easier to cover. Thank goodness.



Creating Droid Details

Ingredient & Tools You Will Need: 

4oz Wilton White Fondant

1oz Black Fondant


Wilton Black Icing Colour

Wilton Teal Icing Colour

½ recipe of Modeling Chocolate - find my recipe here

 Wilton Buttercup Yellow Icing Colour

Wilton Ivory Icing Colour

ChefMaster Sunset Orange gel Colour

Silver Highlighter

4 oz Gumpaste

5” half sphere pan

 3 ½” round cutter

 1 ¾” round cutter

 3 1/8” round cutter

 3/8” round cutter

 #12 round piping tip

 #9 round piping tip

 PME Cutting Wheel Modeling Tool

 Onion Mincer


 Paring Knife

Nonstick Board

Small Nonstick Rolling Pin

Fabric Measuring Tape

Clear Piping Gel

Royal Icing - find my recipe here

Paint Brushes

Floral Wire

4” round cake board with hole in the middle

5 x ¼” wooden dowels

Garden shears




Dye your modeling chocolate. I actually had modeling chocolate left over from my Nacho Average Cake. It keeps very well wrapped tightly in plastic wrap in the fridge. My modeling chocolate was already cheddar cheese orange, so I altered it to suit BB. I kneaded in some Buttercup Yellow and Ivory until I was happy. If you are starting with plain modeling chocolate I would suggest adding some Sunset Orange as well.

Weigh out 3oz of white fondant and knead in a little black food colouring. You can also just knead in a little black fondant to get your colour. You want to end up with a medium grey fondant. This will be a nice base for the silver topcoat. I chose to work in a pinch of CMC, just so that my fondant wasn’t too soft. I find it way easier to cut fine details.

Dye your remaining 1 oz of white fondant using teal and black. The detail around BB 8’s eye is a very dark green.

Roll out your grey fondant and your BB 8 orange modeling chocolate into sheets that are 1/16” thin. Set them in the fridge to firm up.

We need to map out this droid’s pattern. BB has 6 circles around his body, all with equal distance between them. I cut out 6 parchment circles to help create my map. I measured, and re-measured, and re-measured until I got the placement right. Then I pinned each parchment circle in place onto my cake. 

I measured my BB-8 model and realized that each one of his circles is the same diameter as his head. I found (after much searching!) a picture online that clearly shows each the pattern of each of the six circles. I enlarged them to the size I needed, printed them and cut out all the shapes. Now I have my templates. So many templates. You can find the one that I used here.  

I used my templates to cut out every single detail that makes BB-8 so spectacular. This was a long and tedious process. Once again, you will need your patience. I use cutting wheel and my various circle cutters to mark all the indentations found on the orange circles.




The first thing I apply to BB’s body are the orange circles. I add them one at a time, removing each parchment circle as I go with a little piping gel brushed onto the back.

I use my cutting wheel tool to make all the indentations found on the white surface of BB’s body. I found it helpful to use my fabric measuring tape as a guide while running my cutting tool along the ball, in between the orange circles. I used my two piping tips the mark the circular details.

Before adding my grey details to the inside of each orange circle, I use a dry brush to apply silver highlighter to the surface. Then I applied them to the cake with piping gel once again. Try to pick up these pieces gently because he silver rubs off very easily. Don’t feel too bad though, BB’s details are a little banged up in reality….or rather, in fantasy.




To create BB’s eyes, I happened to have a measuring spoon set that is very rounded. I pressed black fondant into the tablespoon and ¼ teaspoon measure. After letting them set slightly, I cut off the excess flush to the spoon, and tapped them out.

For BB-8’s head, I once again used my rolled out orange modeling chocolate and grey fondant. I used one of my favourite kitchen tools to cut the grey strip that runs around the base of his head. It’s an onion mincer that I bought a long, long time ago in Germany. It had amazing sharp blades that allow you to roll over long pieces of fondant and cut 5 even strips at a time!! Oh, how I love to think outside the box.



I used all the same techniques and tools to recreate the details on BB’s cute little droid face. I made his antenna’s with gumpaste on a floral wire, and I used bamboo skewers to help secure his heavy little eyes.




Of course I had to take my BB-8 cake all the way! I rolled out tiny pieces of yellow, light blue, royal blue, red and white fondant. I just coloured some of my leftovers. 

To create the detail and depth underneath BB 8” head, I covered a 4” round cake board with gumpaste. I add the detail lines and circles and set it to dry. This gumpaste covered board will be placed upside down between the body and head of this cake.

I assemble the cake by sharpening a dowel on one side and running it through the centre of the body with the sharpened end up. Then I add 4 dowels around that dowel that are trimmed to the height of the body.




The gumpaste covered board goes through the dowel next with the gumpaste facing down. I spread on a layer of royal icing and add BB’s head. To mend any gaps between the head and the gumpaste board below, I carefully spread some royal icing between.



Painting BB-8!

Ingredients & Tools You Will Need:

 Wilton White White Icing Colour

Wilton Color Right Base Black

 Wilton Color Right base Brown

Wilton Black Pearl Lustre

Makeup Sponge


Use the White White as a base, because the dirt on BB is opaque. Add some black pearl lustre and dabs of base black and brown. Once I achieved the opaque warm grey colour I was looking for, I lightly dabbed it all over BB with a soft makeup sponge.




BB-8 - you have never looked better! Maybe I missed my calling as a makeup artist.