3D Soccer Ball Cake

You’re sure to score big with this impressive 3D soccer ball cake! Made with our two-piece ball shaped pan, it’s covered in easy-to-pipe stars that you can customize with your favorite soccer players colors. Makes an impressive birthday cake for the soccer fan in your life.

Skill LevelIntermediate

Amount12 servings

Ingredients & Tools
Instructions

Instructions

Download the Soccer Ball Pattern

Click to mark complete

Preheat the oven to 350° F or temperature per your recipe directions.
Prepare the Pan. Your cakes will unmold easily, without sticking when you prepare the pan properly. Grease the inside of the pans using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil).
Spread the shortening so that all indentations of the pan are covered.
Sprinkle about 2 tablespoons flour inside the pan and shake so that flour covers all greased surfaces.
Turn the pan upside down and tap lightly to remove flour. If any shiny spots remain, touch up with more shortening and flour. You can also use Wilton Cake Release, Bake Easy® Non-Stick Spray or vegetable oil pan spray or vegetable oil pan spray with flour.
Make the Cake. Prepare the cake batter and divide evenly into the pans. Spread the batter with a spatula to cover all areas evenly. Be careful not to touch the sides or bottom of the pan.
Place the pans in the middle rack of a preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and cool on a rack for 10 minutes. While the cakes are still in the pans, use a serrated knife to carefully slice off the raised center portion. This allows the cake to sit level and prevents cracking.
Remove Cake from Pan. Place the cooling rack against the cake and turn the pan over. Lift the pan off carefully. Cool cakes for at least one hour then brush loose crumbs off the cake.
Transfer Cake to the Serving Board. Hold a cake board against the cake and turn both the cake and rack over. Lift off the rack. Repeat for bottom of cake. Be sure to hold the cake, rack and board close together to prevent cracking.
Tint the Frosting. Tint 2 cups frosting black and reserve 1 cup frosting white (thin 3/4 cup white icing with 2 teaspoons light corn syrup).
Fill, stack and lightly frost cake with thinned white frosting.
Prepare piping bags using a coupler for white frosting bag. Fill bags with black and white frosting.
Decorate the Cake. Mark soccer ball patterns with toothpicks. If using a pattern, place a piece of parchment paper over the pattern on the instruction sheet. Tape down on a flat surface. Trace with a food-safe marker.
Frost the cake and let dry until it has a slight crust.
Position parchment paper pattern lightly on cake with toothpicks. Position toothpicks lightly along pattern lines to transfer a dotted outline. Remove the toothpicks and waxed paper.
Connect the dots with frosting outlines by using tip 3 and white frosting to outline panels.
Use tip 16 and black frosting to fill in panels with stars. Use tip 16 and white frosting to fill in remaining panels with stars.