Soccer Ball Cake Recipes

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.

Steps:

• 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.
• Prepare cake batter according to package directions. Pour batter into the prepared bowl and bake until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cake cool for 15 minutes in the bowl then invert and let cake cool completely.
• 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.

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.

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.

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.