Football Cake Recipes

SURPRISE PIñATA FOOTBALL CAKE

Steps:

• Heat the oven to180C/160C fan/gas 4. Grease and base line a 20cm round cake tin with baking parchment. To make the chocolate cake, put the butter into a bowl and beat until soft. Add all the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. When cold, slice the top off the cake to make it level.
• To make the mint cake, grease and base line your 20cm cake tin with baking parchment. Put the butter into a bowl and beat until soft. Add the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. Do not slice the top level as it needs to be rounded.
• To make the butter icing, put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Slice the chocolate and mint cakes in half horizontally so you have four layers. Using an 8cm round cutter, stamp a circle from the centre of each layer. Place the bottom layer of chocolate cake on a 25cm cake board. Spread with a little butter icing. Place the bottom green layer on top. Spread with butter icing and place the other chocolate layer on top. Spread with more icing and place the rounded green sponge on top.
• Fill the centre hole with sweets, almost to the top. Take one of the 8cm green sponge pieces and slice in half horizontally. Place one piece on the cake to cover the hole containing the sweets. Spread the top with the remaining butter icing. Roll out about 300g of the white fondant icing to a 20cm circle and place on top of the cake.
• Brush the sides of the cake with apricot jam. Measure the circumference of the cake and the depth. Add 2.5cm to the depth measurement. Using these measurements roll out the green fondant to a long strip. (You may find it easier to do two shorter strips). Attach the strip around the cake. Use scissors snip around the top edge to represent grass.
• Make a cardboard template of a pentagon (5 sides). Roll out the black icing and cut out six pentagons. Place them on the cake as for a football. If you wish to stick them in place use a little icing sugar mixed with water.
• With the remaining white icing trimmings make a scarf and paint with food colouring in your team colours. Drape the scarf over the edge of the cake. Add candles as desired.

FOOTBALL CAKE

Steps:

• In a small bowl, pour water over chocolate; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Add cooled chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the buttermilk. , In another bowl, beat egg whites until soft peaks form. Fold into batter. Grease and flour one 8-in. round baking pan and one 13-in. x 9-in. baking pan. If desired, line bottoms with waxed paper; grease and flour paper. , Pour 2-1/2 cups batter into round baking pan. Pour the remaining batter into the rectangular pan. Bake at 350° for 25-30 minutes (round) and 35-40 minutes (rectangular) or until a toothpick comes out clean. Cool in pans for 10 minutes before removing to wire racks. Remove waxed paper and cool completely. , For frosting, combine sugar and cornstarch in a saucepan. Stir in milk and egg yolks until smooth. Add butter; bring to a boil over medium heat until thickened and bubbly, stirring constantly. Boil for 2 minutes. Remove from the heat; stir in vanilla and coconut. , Cool completely; set aside 3/4 cup. Tint remaining frosting green. Place rectangular cake on serving platter; frost top and sides with green frosting. Place 1/2 cup vanilla frosting in a decorator tube; pipe yard lines across cake. , For football, slice a 2-in.-wide strip from the center of round cake (save for another use). Spread reserved coconut frosting between layers of cake, forming the football. Place cut side down on a flat surface. , Combine remaining vanilla frosting with cocoa; frost top and sides of football. Use decorator tube to pipe laces on football. With a large spatula, carefully lift football and place on the green cake. Use three pipe cleaners at each end of cake to form goalposts.

FOOTBALL CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Grease a 9-inch-round cake pan with nonstick baking spray. Set aside.
• In a medium bowl, combine the flour, granulated sugar, cocoa powder, baking soda, and salt.
• In a separate medium bowl, whisk together the cold water, vegetable oil, vinegar, and vanilla extract.
• Pour the wet ingredients into the bowl with the dry ingredients, stirring until combined.
• Pour the batter into the prepared pan. Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
• To assemble the cake, use a serrated knife and cut a 2-inch-wide strip down the center of the cake. Remove the strip and set aside.
• Place both sides of the cake on serving platter and push the 2 sides together to form a football shape.
• Beat the softened butter until smooth. Add the powdered sugar and beat until no lumps remain.
• Add the heavy cream, vanilla, and salt. Beat until combined.
• Reserve 1 cup of white frosting and set aside. To the remaining frosting, add the cocoa powder and beat until combined.
• Frost the outside of the cake with the chocolate frosting.
• Place the white frosting in a piping bag fitted with a flat tip and pipe lines and laces on the cake.
• Place the shredded coconut to a resealable plastic bag with a few drops of green food coloring. Shake and knead the bag until the coconut looks like grass (add more coloring as needed).
• Sprinkle the green coconut "grass" on the serving platter around the football cake.
• Chill until ready to serve.
• The remaining cake and frosting can be cut into squares and served on the side.

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!

Steps:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
• Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
• Whisk flour, baking powder and salt in a large bowl. Set aside.
• Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
• With the beater still going, pour the sugar in over 45 seconds.
• Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
• Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
• Pour batter into pans.
• Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
• Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
• Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
• Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
• Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
• Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
• Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

SMART COOKIE FOOTBALL CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of three 8-inch cake pans and one 6-inch cake pan with parchment paper and spray the bottom and sides with cooking spray.
• Pour both packages of cake mix into the bowl of a stand mixer. Add milk, melted butter, and eggs while mixing on low speed. Add vanilla extract and salt and increase speed to medium. Beat for 2 minutes. Divide the batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Note that the smaller cake may be done before the larger ones. Cool for 10 minutes in the pans, then turn out and cool completely on a wire baking rack for at least 30 minutes. Chill for an additional 30 minutes.
• While the cakes are cooling, make the buttercream frosting. Beat butter on medium speed in an electric mixer until creamy. Add confectioners' sugar alternately with milk and beat until it reaches a spreadable consistency. Stir in vanilla extract.
• Scoop 1/2 of the frosting into a bowl and set aside. Scoop two-thirds into another bowl and dye with green food coloring to your desired shade of green. Stir the melted chocolate into the remaining frosting. You should have three bowls of frosting: white, green, and brown.
• Trim the tops of the cooled 8-inch cake layers until flat. Stack the cake layers on a 10-inch cake board, filling the middle with white buttercream. Apply a thin layer of white frosting to the sides for the crumb coat. Chill cake for another 30 minutes or until frosting is set.
• Frost the chilled cake with green buttercream. Tap the surface of the cake with the flat side of a spatula to create a grassy look.
• Lightly score a line down the center of the 6-inch cake. Make a cut 1/2 inch from either side of the center line and remove the middle section. Sandwich the two sides of the cake together using some of the chocolate buttercream, forming a football shape. Finish frosting the outside of the football cake with the chocolate buttercream. Place 'football' on top of the green 8-inch cake.
• Fill a piping bag fitted with a small round pastry tip with the remaining white buttercream. Pipe a 3-inch line in the center of the football cake. Pipe small lines over it to create lacing. Switch the pastry tip to a large round tip, and pipe a thick line on either side of the football cake about 2 inches from either end.

FOOTBALL CAKE

Steps:

• Bake two 9-inch round cakes according to package instructions. Let cool completely.
• Beat the butter, sugar and salt on low speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer) until mostly combined. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency of the frosting with milk as desired, adding 1 tablespoon at a time. Remove 3 cups of the frosting and transfer into a pastry bag or a resealable plastic bag. Add the cocoa powder to the remaining frosting in the bowl and beat on low until mostly incorporated. Then beat on medium-high until completely smooth. Set both frostings aside at room temperature until ready to use.
• Use a ruler to measure a 2-inch-wide strip across the entire center of one cake. Cut the strip out and remove (the cake will now be 2 half circles). Repeat with the other cake. Transfer the cutout strips to a medium bowl.
• Transfer the halves of one cake to a cake round or parchment-lined work surface. Push the two halves together snuggly to form a football shape. Trim and level the domed top and transfer the trimmings to the bowl along with the cake strips.
• Snip the tip off of the pastry bag and pipe three-quarters of the white frosting all over the bottom cake layer (the remaining frosting will be used for the laces and stripes). Top the frosting with the remaining two cake halves, domed-side up, pressing them together to create another football shape. Remove 1/4 cup of the chocolate frosting and set aside. Use the remaining chocolate frosting to frost the top and sides of the football. Chill the cake for a least 30 minutes.
• While cake is chilling, crumble all the cake trimmings into tiny crumbs. Add the reserved 1/4 cup chocolate frosting to crumbs and mix until completely combined. Add coconut to a resealable bag with a few drops of green food coloring. Shake and knead the bag until the coconut looks like grass (add more coloring as needed).
• Press the cake and frosting mixture directly onto a cake stand or serving platter into a 9-inch circle about 1/4-inch-thick (this is the "dirt"). Press the coconut grass into the chocolate dirt so that it adheres. Chill while you finish the cake.
• Remove the cake from the refrigerator. Use the remaining quarter white frosting to pipe laces and stripes onto the top and sides of the cake. Carefully remove the cake from the cake round or parchment transfer to the center of the coconut-covered stand or platter.