Petitchef

Soccer ball birthday cake

Other
2 servings
25 min
30 min
Easy

Ingredients

Number of serving: 2
250g butter

2 1/2 cups of SR four

2 cups brown sugar

5 large eggs

250g sour cream

zest of 3 lemons (keep lemons for butter cream filling)

800g fondant icing

200g butter & 200g icing sugar (for butter cream)

Preparation

  • Prepare 2 x one litre pudding bowls buy greasing and flouring them. Preheat oven to 180 degrees centigrade.
  • Cream butter & sugar together till light and fluffy. Add eggs one at a time and beat mixture in between each one. Add eggs one at a time and beat mixture in between each one. Add flour and fold into the mixture.
  • Put into prepared pudding bowls. Bake for 45 minutes or until an inserted knife comes out clean. Check before removing the cake from the oven.
  • Depending on how much your cakes rise you make have to trim the tops off the pudding cakes (flat side) to make the cake look more round than oval when put one on top of each other.Shape one cake to make it round (this will sit on the top. The other can stay flat since you want it to sit on a cake board.
  • Put one cake on top of the other (see pics) and check the shape, if it looks more oval than round then slice a piece off the cake from the flat side. Once you have the right shape, spread 1/3 of the butter cream onto the flat side of one cake and then place the other on top (see pics). Cover the whole of the cake with the rest of the butter cream, this is to stick the fondant icing to. Roll out the white fondant and cut out the hexagon shapes from it (see link for football structure).

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