There are two exciting events occurring over the next few days: Father’s Day and the start of the World Cup! We think we’ve found the perfect way to celebrate both occasions with these fun (and tasty) mini football cakes, designed by Maisie Parrish, that dad will love!
You Will Need:
- Sugarpaste: 155g (5½oz) white, 60g (2oz) green and 35g (1¼oz) black
- 7cm (2¾in) mini ball cake (bake any cake mixture of your choice in 7cm (2¾in) Silverwood mini hemisphere cake pans)
- Edible glue
- White vegetable fat (shortening)
- Confectioners’ glaze
- 7.5cm (3in) round silver cake card
- 1.5cm (½in) hexagon cutter
- Greaseproof (wax) paper
- Rolling pin
- Sugar press or garlic press
- No. 4 (knife) modelling tool
Here’s how to make the Mini Football Cakes…
1. To cover the cake, sandwich the two halves of the ball cake and cover with buttercream. Place the cake onto a piece of greaseproof (wax) paper. Roll out 120g (4¼oz) of white sugarpaste to an even 5mm (?in) thickness and place over the top of the ball, shaping it down to the base and trimming the edges neatly.
2. For the hexagon pattern, roll out 35g (1¼oz) of white and 35g (1¼oz) of black sugarpaste to an even 3mm (?in) thickness. Cut out the shapes using the hexagon cutter and attach to the cake.
3. For the grass, cover the cake card with 30g (1oz) of green sugarpaste rolled out to an even thickness and trim the edges neatly. Mix some leftover green sugarpaste with edible glue to make a stiff paste and use to attach the cake centrally on the cake card. Soften a further 30g (1oz) of green sugarpaste with white vegetable fat (shortening) and fill the cup of a sugar press (or garlic press). Apply some edible glue to the covered cake card. Extrude short strands of grass and use tool no.4 to chop off clumps and arrange around the football.
This project has been excerpted from Fun & Original Cakes For Men & Boys.