Today I’m excited to share with you all my first cake commission. At the Birthday Break last week, when I brought out my Rainbow Cake, a colleague asked Josh who made the cake. He pointed her in my direction, and she asked if I would be open to baking a cake for an event: her son’s birthday party. Josh was going to run the soccer themed party with fun games, so I figured, why not? Sunday birthday party meant I would have all day Saturday to work on the cake without time worries. Well, life got in the way a bit with that plan, and I unfortunately had to turn down going to watch the rugby (Luxembourg-Israel, practically down the street from me) but let’s move on. Cake.
Luckily, the cake boards I ordered from England (The Craft Company) arrived on Friday so I didn’t have to worry about lending out a foil-covered chopping board. (The amount of packing space in the box was absolutely ridiculous).
I searched for soccer-themed birthday cakes online, and found a great one through Google Images. It linked me back to this website. I shared the photo with my colleague, who thought it looked great and worried it was too much trouble. Since I’d not gotten to use my piping grass tip since I bought it back in March, I was super excited to try and represent this cake.
So I prepped my cakes (double batch of Devil’s Food Cake) and used chocolate buttercream icing to put the layers together and crumb-coat the whole thing. I used Wilton’s Sports Ball cake pan to make the ball.
Then, I had to cut pentagons and hexagons to cover the soccer semi-ball. Wanting to do this right, I actually looked up a Youtube video. I had all kinds of mathematical operations to do to get this right, including using a protractor. Never thought I’d use one of THOSE in baking!
Then, I got to the fun part – tessellation! Late Saturday night, after a lovely dinner with Josh’s parents for his dad’s birthday, I came home, cut careful shapes from fondant, and tessellated the soccer ball.
This morning, I whipped up a double batch of classic white icing (using shortening instead of butter) and tinged it with A LOT of green food coloring to get a nice field color. I set myself up with The Little Mermaid 3: Ariel’s Beginning to keep me company while I iced, and got to work.
I started by icing the sides of the field with a knife. That part was going to stay smooth. Because the cake and chocolate icing were room temperature, I had to be careful not to scrape any of the chocolate into the green. Once the sides were done, I put my grass tip on the piping bag, and started piping “grass” on to the top of the cake, around the ball.
When I made the green icing, I unfortunately forgot to save a bit of it in white (before adding the food coloring) that I was going to use to mark out the basic lines on the field. I then remembered I had a bag of white Candy Melts, and looked up online to see whether it was possible to pipe them. Luckily for me, they are, although I will avoid it as much as possible because it includes putting them in the plastic piping bag and microwaving it until they are soft enough to knead to the right consistency and pipe. But for the purposes of this cake, it all worked out, and I piped the white field lines directly onto the icing.
I finished this with a couple of hours to spare before the cake was to be picked up, and lots of spare melted Candy Melts so I piped a message onto wax paper and stuck it in the fridge, just in case. The cake looked fine without it, but this was a birthday cake after all. So after the letters hardened, I carefully peeled them off, and gently pressed them into the icing on the side of the cake.
Overall, I was very happy with the cake. There are a few things I would change if I were to do it again (like adding a small cake board under the half-ball for extra support) and perhaps making a buttercream frosting for the white grass, for better consistency and taste. The parents were impressed with it, and Josh told me it was a success and delicious.
Thanks for reading! ^_^