Bouncing Ball Cake Recipes

PLAY BALL CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; add alternately with milk to creamed mixture, beating well after each addition. Pour 1-1/2 cups batter into a greased and floured 3-cup ovenproof bowl. , Pour remaining batter into a greased and floured 9-in. round baking pan. Bake both cakes at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter and confectioners' sugar until smooth. Beat in 3 tablespoons milk, extracts and salt until smooth. Set aside 1 cup. , To remaining frosting, beat in cocoa and remaining milk. Cut a 3x1-in. oval for the thumb opening from an edge of the 9-in. cake. Place cake on a 11-in. covered board. Frost with chocolate frosting. , With four pieces of licorice, form two crosses over thumb opening for laces in mitt. Frost the rounded cake with white frosting. Use licorice pieces to form laces of ball. Place on mitt cake opposite the thumb opening.

CELEBRATION CAKE BALL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 4 (8-inch) round cake pans with shortening or cooking spray. Make and bake both cake mixes as directed on box for 8-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Line cookie sheet with waxed paper. Crumble 2 of the cakes into large bowl. Add 1 container of the frosting; mix well with spoon. Gradually add second container of frosting until mixture sticks together (you may not need the whole container). Shape by 1 tablespoonfuls into balls. (You should end up with 48 cake balls.) Place on cookie sheet. Freeze until firm.
• Meanwhile, for cake base, place third cake layer on serving plate; spread with some of the frosting from third container (or any remaining frosting from second container). Top with fourth cake layer. Frost top and side of cake with remaining frosting. Set aside.
• In 2 separate microwavable bowls, microwave red and yellow candy melts as directed on bag. Spray cooling rack with cooking spray; place sheet of waxed paper below rack. Place 1 cake ball on fork; dip in melted red candy to cover. Gently tap off excess; place on cooling rack. Repeat with remaining cake balls, dipping half in melted red candy and the other half in melted yellow candy. Let stand until set.
• Insert toothpick into each cake ball. To assemble, insert one color of cake balls in circular pattern around bottom edge of cake, leaving space in between each. Continue layering second and third rows with alternate cake ball colors. Save any remaining cake balls for another occasion, or serve on the side.

SOCCER BALL 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.

BOUNCING BALL CAKE

Steps:

• Place 1/4 cup buttercream in each of 3 bowls; tint buttercream in one bowl red, another yellow, and another blue. Transfer each color to a pastry bag fitted with a coupler and a small plain round tip (such as Ateco #4); set aside.
• Using a serrated knife, trim tops of cakes level. Place 1 cake layer on a cake stand or a cardboard round wrapped in parchment paper. Spread with 1 1/2 cups buttercream. Top with remaining layer. Thinly coat top and sides with buttercream. Refrigerate 30 minutes. Remove from refrigerator, and frost with 2 cups buttercream. Using a toothpick, make an outline of dashed arches on side of cake. Pipe red, yellow, and blue buttercream dashes over the outlines. Switch to a 1/4-inch plain round tip (such as Ateco #12) to make "balls" of frosting at end of each dashed line. Pipe 6 "balls" around top edge of cake. Cake can be refrigerated up to 6 hours.

SOCCER BALL CAKE

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.