Play Ball Cake Recipes

CAKE BALLS

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

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.

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.

COOKIES AND CREAM SPORTS BALL CAKE POPS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In medium bowl, mix flour, baking soda, baking powder and salt; set aside.
• In large bowl, beat granulated sugar and 1/4 butter with electric mixer on medium speed about 2 minutes or until light and fluffy, scraping bowl occasionally. Beat in sour cream. Beat in egg whites, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, and milk, about 1/2 at a time, beating just until blended. Pour into pan.
• Bake 33 to 38 minutes or until top springs back when touched lightly in center. Cool 15 minutes.
• Meanwhile, in medium bowl, mix powdered sugar and 3 tablespoons butter with electric mixer on low speed until blended. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Crumble warm cake into medium bowl. Stir powdered sugar mixture into crumbled cake until well blended. Stir in crushed cookies. Cover; refrigerate 1 to 2 hours or until firm enough to shape. Roll cake mixture into 28 (1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave 12 oz of the candy melts as directed on package until melted. Coating must be at least 3 inches deep; add more candy melts as necessary to reach and/or maintain 3-inch depth. Remove several cake balls from freezer at a time. To make each cake pop, dip tip of lollipop stick 1/2 inch into melted candy and insert 1 inch into cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. With icing writer, decorate cake pops to resemble desired sports balls. Let stand until set.

BASKETBALL CAKE

Steps:

• Prepare cake batter according to package directions. Pour into a greased and floured 2-1/2-qt. ovenproof bowl., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack to cool completely., In a small bowl, combine frosting and food coloring. Place cake on a serving plate. Spread with frosting. Gently press a meat mallet into frosting so texture resembles a basketball. For seams, gently press licorice into frosting.

EASY CAKE BALLS

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes.
• When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture.
• Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

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.