Soccer Ball Cake Recipes

SOCCER BALL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Grease 1-quart ovenproof glass bowl with shortening; coat with flour (do not use baking spray).
• Make cake batter as directed on box. Pour 1 1/3 cups batter into 1-quart bowl and remaining batter into 13x9-inch pan.
• Bake 13x9-inch pan 21 to 26 minutes (23 to 30 minutes for dark or nonstick) and 1-quart bowl 26 to 31 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and bowl to cooling racks (place cake from bowl with rounded side up). Cool completely, about 30 minutes.
• Cut off uneven bottom of cake from bowl so it will stand flat. Freeze cakes 1 hour.
• On tray, place 13x9-inch cake, bottom side up. Stir food color into 1 1/2 cups of the white frosting; spread over cake.
• Spread remaining 1/2 cup white frosting over rounded side of other cake for soccer ball. Place ball on green field. Use black decorating icing to create soccer ball design. Use green decorating icing to make tufts of grass. Store loosely covered.

HOW TO DECORATE SOCCER CUPCAKES

Steps:

• Frost each cupcake with a thin layer of vanilla frosting and refrigerate for 1 hour to make decorating easier.
• Add 1 or 2 drops blue food coloring to the chocolate frosting to make it darker. Fill a piping bag fitted with a small round tip with the darkened chocolate frosting and draw the outline of a small pentagon shape on the top of each cupcake. Fill in the pentagons with chocolate frosting. Starting at the points of the pentagon shapes, draw lines halfway toward the edges of each cupcake. Draw a triangle at the bottom of each line, connecting one of the corners to the line, to indicate partial pentagon shapes around the edges of each cupcake. Fill in triangles with chocolate frosting.

CHAMPIONSHIP SOCCER BALL CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Pour 1 cup batter into greased and floured 2-cup ovenproof glass bowl. Pour remaining batter into greased and floured foil-lined 13x9-inch baking dish. Bake both cakes 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes 10 min. Remove from bowl and pan to wire racks; cool completely.
• Reserve 1/2 cup COOL WHIP for later use. Stir 5 drops food coloring into remaining COOL WHIP. Transfer 13x9-inch cake to platter; frost with green-tinted COOL WHIP.
• Invert round cake and place on top of 13x9-inch cake; spread with reserved COOL WHIP. Decorate with black decorating gel as shown in photo to resemble soccer ball. Tint coconut with remaining food coloring; sprinkle over cake.