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Sports Cakes

Baseball Mitt Cake

Baseball Mitt Cake



1 package (2-layer size) yellow cake mix
1 cup cold milk
1 package (4-serving she) JELL-O Instant Pudding and Pie Filling, Chocolate or Chocolate Fudge Flavor
3 cups (8 ounces) COOL WHIP Whipped Topping, thawed Chocolate sprinkles String licorice , JELL-O Jigglers (optional)(see recipe below)








PREPARE cake mix as directed on package. Pour 2 cups of the batter into greased and floured 1-quart ovenproof bowl; pour remaining batter into greased and floured 9-inch round cake pan. Bake at 325 degrees for 50 minutes or until cake tester inserted in center comes out clean. Cool 15 minutes. Remove from pan and bowl; finish cooling on racks. Cut cake as shown in Diagram I.(see below)


POUR milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Fold ill 2 1/2 cups of the whipped topping.


SPREAD pudding mixture over sides and top of 9-inch layer. Use remaining whipped topping to cover bowl-shaped cake; place over 9-inch layer. Decorate with chocolate sprinkles and licorice to resemble mitt and ball ( Diagram 2)(see Below). Chill cake until ready to serve. Arrange star-shaped Jigglers around cake, if desired.


MAKES 12 servings
Prep time: .30 minutes
Baking time: 50 minutes

Baseball Mitt Cake Diagram

Soccer Ball Cake

1 (18.5 ounce) package yellow cake mix
1 (16 ounce) package white colored frosting
12 black licorice whips
3/4 cup white sugar


Directions

1. Heat oven to 350 degrees F (175 degrees C). Grease and flour one 2 1/2 to 3 quart ovenproof bowl. Place sugar in a bowl and stir in black food color until desired color is achieved. Set aside.

2. Pour prepared cake batter into the prepared bowl and bake for 1 hour and 15 minutes. Let cake cool for 15 minutes in the bowl then invert and let cake cool completely.

3. Once cake is completely cool trim flat side of cake and place on a cake board. Trim edges into a ball shape. Frost with the white frosting. Next using a toothpick draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons. Repeating to cover entire cake. Cover lines with black licorice cut into 1 1/2 inch pieces. Fill the pentagon shapes with black colored white sugar.

Football Cake

Ingredients:

Cake
1 (18.25-oz.) pkg. Devil's Food Cake Mix

Frosting
1/4 teaspoon red food color*
4 drops yellow food color*
1 (16-oz.) can Milk Chocolate Frosting
1/4 cup Creamy Vanilla Frosting (from 16-oz. can)

Preparation Directions:

1. Heat oven to 350F. Generously spray one 8-inch round and one 8-inch square pan with nonstick cooking spray. Prepare cake mix as directed on package. Divide batter evenly into sprayed pans.

2. Bake at 350F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans; place on wire racks. Cool 30 minutes or until completely cooled.

3. Place round cake in center of serving tray or foil-covered cardboard. Cut square cake in half diagonally making 2 triangles. Cut off rounded piece from each side of round cake (you will have a sort of rectangle with rounded ends), then fit cut edge of triangles up against the cut edges of round cake to form football shape. ( It is a good idea to make a paper pattern by drawing around the bottom of your round and square pans, then cut these paper pieces as directed above and fit together so you can actually see how they fit.)

4. Add red and yellow food color to milk chocolate frosting; blend well. Frost sides and top of cake. To create texture, lightly touch blade of serrated knife across top and sides of cake randomly.

5. Place vanilla frosting in quart-sized resealable plastic bag; seal bag. Cut small hole in bottom corner of bag. Make white frosting laces on football.

12 servings

Tip: * Orange gel food color can be substituted for the red and yellow food color.



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