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