In just a few easy steps, create a football cake that'll be a touchdown this Father's Day.
If you are serving a large crowd and need more cake you can bake a 9x13 cake and ice it with the green icing, instead of putting the icing on the board.
Bake 2 cakes in the football shaped cake pan according to the package or recipe directions. Each cake mix should make one football a (check the instructions that come with the pan to make sure).
Mix 2 cups of the white icing with green food coloring. Reserve 1 cup of white icing for the details on the football.
Cover the cake board with the decorative foil.
Ice the board with a thin layer of green icing.
Add some of the green icing to a pastry bag with a Wilton #233 tip (or similar) on the end. This is a round tip with several small holes in the end to let the icing come out in thin ribbons.
Use the Wilton tip to make blades of grass all over the cake board, over the top of the thin layer of green icing. Squeeze the pastry bag, lift and release to make the grass. Repeat until the entire board is covered.
Once the cakes have baked and cooled, level the flat sides of both cakes with a serrated knife or a cake leveler.
Place the cake on a plate, or a cooling rack with the flat side down. This cake will be the bottom half of the football.
Slice a thin layer off the top (rounded side) of one cake, to flatten it so it will sit on the board when you flip it over.
Ice the cake with the chocolate icing. Let the first layer dry, and add a second layer of icing.
To transfer the cake, gently flip the iced cake board upside down on top of the cake, then hold the whole thing firmly together, and flip it the other way so the cake is sitting on top of the board, flat side up, and remove the plate or cooling rack from the top. This will be the bottom half of the football.
Use the chocolate icing to ice the top (flat side) of the cake.
Place the second cake on top of the first cake, matchingwith the flat sides together to form the rest of the football.
Ice the top cake with two layers of chocolate icing. Leave time between layers for to allow the icing to dry.
Use a piping tip, white icing, and a pastry bag to pipe a long line down the top of the football, and cross it with short hash lines to make the stitches on the football.
Use a star decorating tip, white icing, and a pastry bag to make the white stripes on each end of the football. Create a zig- zag motion, dragging the tip back and forth, while applying pressure to the pastry bag to make a band about an inch wide all the way around each end of the cake.