Soccer Ball Cake
|Fudge marble cake mix||12 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||6 Cup (96 tbs)|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs), melted|
Heat oven to 350°F.
Grease and flour 2 1/2-quart ovenproof bowl.
Prepare cake mix according to package directions.
Pour batter into prepared bowl.
Bake at 350°F. for 60 to 70 minutes or until toothpick inserted in center comes out clean.
Cool upright in bowl 15 minutes; invert onto serving plate.
In large bowl, beat butter and shortening until light and fluffy.
Add vanilla and salt Beat in powdered sugar, 1 cup at a time, scraping down sides of bowl.
Add 3 tablespoons milk; beat at high speed until light and fluffy.
Add additional milk for desired spreading consistency.
Reserve 1 cup icing.
Spread remaining icing on cake; allow to set In small bowl, combine reserved icing and chocolate; beat until well blended.
Place icing in pastry bag fitted with writing tip (Number 3 works well).
Trace pattern pieces for 5-sided and 6-sided designs onto waxed paper; cut out Set pattern for 5-sided design on top center of cake; secure with toothpick, if desired.
Outline pattern with chocolate icing; fill in with chocolate icing.
Match one side of 6-sided pattern to one side of chocolate design; outline pattern with chocolate icing.
Repeat for remaining 4 sides of chocolate design, Working down cake, fit 2 sides of 5-sided pattern between 2 bottom sides of two 6-sided designs.
Outline with chocolate icing; fill in with chocolate icing.
Repeat design around cake.