Easy Soccer Ball cake
|Small dollop of chocolate buttercream|
|Spread thinly on cake. Crumb coat. This will keep cake crumbs and other imperfection in|
check. Chill for 15 minutes or more until buttercream hardens.
|Smooth out with hot spatula. Refrigerate for 7 minutes.|
|Make a equilateral pentagon. Trace pentagon from real soccer ball. Cut the pentagon and trace it on to parchment paper. locate the top, center of cake. Place parchment paper pentagon on the centre point of cake. Trace out pentagon onto the cake.|
|Trace out a hexagon that has the same width as the pentagon. Match up corner and sides of both shapes (as shown) If you want create a hexagon from a real soccer ball.|
|Made a few mistakes along the way. Not a problem. Mistakes will be covered by another|
layer of icing.
|Outline the markings you made with black buttercream using Wilton tip #5|
|Pipe out black buttercream on all the pentagon. Wilton tip#21|
|One down more to go|
|Done all the pentagons|
|An all butter buttercream has a yellow tint to it. Add white gel food colouring to make it whiter.|
|Pipping out the white buttercream|
|After the whole cake is covered I rolled white fondant and cut into long 2" thick strips and pipe out a birthday greeting.|
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