FOOTBALL CAKE

                                               
FOOTBALL CAKE
LEMON AND BLUEBERRY CAKE
 
Birthdays are always very special and especially for Moms if its their kiddoos b’day.
 
For my football crazy son I decided to make this football cake. With a lot of efforts it came out nice and the happiness and surprise on his face was my reward. What else can a mother want other than their children’s happiness.
So lets start making the yummy delicious Lemon and Blueberry flavored cake by having a look at the ingredients.
 
(In the below mentioned recipe I got this football cake and five cupcakes). 
 
                                       
INGREDIENTS:
  • 2.5cups-All purpose flour/maida
  • 1/2 cup Cornflour
  • 2 tsp-Baking powder
  • A pinch of salt
  • 1 cup-Water
  • 1 cup-Melted butter or Oil
  • 2cup-Sugar
  • 6 tbsp-Yogurt/curd+ 4tbsp water
  • 2 tbsp-White vinegar (substitute is 2tbsp lime juice)
  • 1 tsp- Baking soda
  • 1tbsp- Lemon Zest
  • 1 cup- Blueberries
INSTRUCTIONS:
  • Just keep everything ready as you have to be quick enough to mix the batter.
  • Preheat the oven to 180 degrees C.
  • Prepare the Pan by spraying or applying oil generously and dusting with flour. 
                                          
  • First sift the All purpose flour/maida, cornflour with the baking powder and a pinch of salt in a mixing bowl or pan. 
                                           
  • Now take butter and melt it in a small pan or microwave.
  • Just melt the butter, there is no need to heat it.
  • When the butter is still warm, add the sugar to the melted butter.(If using oil just warm it a little bit).
  • Stir and mix well. Keep aside. 
 
                                            
 
                                            
 
                                            
  • Now whisk the 6 tbsp yogurt + 4tbsp water till smooth.
  • Add 2 tbsp vinegar.
  • Then add the baking soda and stir.This mixture will be frothy n bubbly. 
 
                                             
  • Pour the butter+sugar mixture, 1cup water and the frothing yogurt+vinegar+baking soda into the sieved flour. 
                                              
  • Add Lemon Zest 
                                              
  • Be quick enough to fold and make a lump free batter. Do not over fold.
  • Dust the blueberries with some flour. This way neither will they burst while baking nor sink down to the bottom of the batter. 
 
                                               
  • Mix the dusted blueberries to the batter. Mix well. 
                                                
  •  Pour the batter in the mold.
                                                 
                                                 
  • Shake and tap the sides of the tray so that air bubbles are released.
  • Place the pan in the preheated oven in the center rack.
  • Bake at 180 degrees C for 25-30 minutes or till a skewer inserted in the cake comes out clean.
  • Once done let the pan stand at room temperature for 10-15minutes.
  • Gently run a knife along the edges.
  • Invert the pan on a plate or a wire rack.
  • If you have greased n floured the pan well the cake will glide out smoothly.
  • Let the cake cool down completely.
  • When the cake is completely cool which will take approximately two hours, then we will start with the torting and filling.
  • Next we have to torte/slice the cake.
  • Apply sugar solution to the layers.
  • Put filling. 
                                              
  • Crumb coat the cake. 
                                              
  • keep it in the fridge for an hour.
  • Start decorating the cake.
  • For markings I made two templates – Pentagon (5-sided)and Hexagon (6-sided). 
 
                                             
  • With Pink icing make the outline.
                                             
                                             
                                             
                                             
  • For White part I used Wilton tip 18
  • For Black I mixed Wilton Black Color and Cocoa powder(1 tbsp) and wilton tip 16
  • For Grass mixed green color and used grass tip. 
                                       
  • How to make Sugar Solution and Buttercream check here Cake 
                                        
 
 

Recipe Card



FOOTBALL CAKE LEMON AND BLUEBERRY CAKE
 
Birthdays are always very special and especially for Moms if its their kiddoos b’day.
 
For my football crazy son I decided to make this football cake. With a lot of efforts it came out nice and the happiness and surprise on his face was my reward. What else can a mother want other than their children’s happiness.
So lets start making the yummy delicious Lemon and Blueberry flavored cake by having a look at the ingredients.
 
(In the below mentioned recipe I got this football cake and five cupcakes). 
 
INGREDIENTS:
  • 2.5cups-All purpose flour/maida
  • 1/2 cup Cornflour
  • 2 tsp-Baking powder
  • A pinch of salt
  • 1 cup-Water
  • 1 cup-Melted butter or Oil
  • 2cup-Sugar
  • 6 tbsp-Yogurt/curd+ 4tbsp water
  • 2 tbsp-White vinegar (substitute is 2tbsp lime juice)
  • 1 tsp- Baking soda
  • 1tbsp- Lemon Zest
  • 1 cup- Blueberries
INSTRUCTIONS:
  • Just keep everything ready as you have to be quick enough to mix the batter.
  • Preheat the oven to 180 degrees C.
  • Prepare the Pan by spraying or applying oil generously and dusting with flour. 
  • First sift the All purpose flour/maida, cornflour with the baking powder and a pinch of salt in a mixing bowl or pan. 
  • Now take butter and melt it in a small pan or microwave.
  • Just melt the butter, there is no need to heat it.
  • When the butter is still warm, add the sugar to the melted butter.(If using oil just warm it a little bit).
  • Stir and mix well. Keep aside. 
  • Now whisk the 6 tbsp yogurt + 4tbsp water till smooth.
  • Add 2 tbsp vinegar.
  • Then add the baking soda and stir.This mixture will be frothy n bubbly. 
  • Pour the butter+sugar mixture, 1cup water and the frothing yogurt+vinegar+baking soda into the sieved flour. 
  • Add Lemon Zest 
  • Be quick enough to fold and make a lump free batter. Do not over fold.
  • Dust the blueberries with some flour. This way neither will they burst while baking nor sink down to the bottom of the batter. 
  • Mix the dusted blueberries to the batter. Mix well. 
  •  Pour the batter in the mold.
  • Shake and tap the sides of the tray so that air bubbles are released.
  • Place the pan in the preheated oven in the center rack.
  • Bake at 180 degrees C for 25-30 minutes or till a skewer inserted in the cake comes out clean.
  • Once done let the pan stand at room temperature for 10-15minutes.
  • Gently run a knife along the edges.
  • Invert the pan on a plate or a wire rack.
  • If you have greased n floured the pan well the cake will glide out smoothly.
  • Let the cake cool down completely.
  • When the cake is completely cool which will take approximately two hours, then we will start with the torting and filling.
  • Next we have to torte/slice the cake.
  • Apply sugar solution to the layers.
  • Put filling. 
  • Crumb coat the cake. 
  • keep it in the fridge for an hour.
  • Start decorating the cake.
  • For markings I made two templates – Pentagon (5-sided)and Hexagon (6-sided). 
  • With Pink icing make the outline.
  • For White part I used Wilton tip 18
  • For Black I mixed Wilton Black Color and Cocoa powder(1 tbsp) and wilton tip 16
  • For Grass mixed green color and used grass tip. 
  • How to make Sugar Solution and Buttercream check here Cake 

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