How to Make a Football Cake

Bake 2x sponges using a recipe of your choice. We used 1x box of the Betty Crocker Zesty Lemon Cake Mix to fill both halves of the Wilton Sports Ball Hemisphere Cake Tin.

Before baking the sponges, grease and add a thin layer of plain flour to the outside of the cake tins (or alternative round tins), to prevent the baked sponges from sticking.

Next we will be crumb coating each half of the cake and then sticking them together with your filling.

To do this, place each sponge large side down onto a plate and spread a thin layer of buttercream all around the cake sponge using either a palette knife or a flexible icing smoother.

Once done, place them both in the fridge to harden for 30 minutes.

Place the half sponge from Step 3 onto the cake board and add your filling of choice. We used Renshaw Vanilla Flavour Icing, but you could even add jam too.

Place the other half on top and fill in the middle section with buttercream to seal the join.

Next, place the cake back into the fridge for another 30 minutes.

Whilst the sponges are chilling, it is time to prepare the fondant pentagon shapes for your football.

To do this, you can use either a printed-out template or free hand cut them using a small sharp knife.

Once all the shapes have been cut, it is now time to attach them onto the chilled cake.

Remove your cake from the fridge and place one black pentagon shape near the top centre of the cake. Next, place a white hexagon shape either side of the black pentagon.

Decorate the board by piping on some green buttercream grass.

To begin, mix 1-2 drops of Rainbow Dust Holly Green ProGel Food Colouring into a bowl of Renshaw Vanilla Flavour Icing (or the recipe of your choice).

Fill a piping bag, and use a Wilton No.233 Multiple Opening Decorating Tip to pipe grass around the finished football cake.