Is your child a big soccer fan? Are you looking for some ideas on how to decorate a soccer cake? Here is my spin on a soccer birthday cake I prepared for my son´s 2nd birthday.
Here is what you will need for my spin on the Eric Carle Birthday Cake:
1 cup powdered sugar
1/2 cup all purpose flour
1/2 cup starch
2 tblsp. water
2 tblsp. baking powder
1/2 cup cocoa powder
1 pkg. (4 serving size) Jell-O Vanilla Instant Pudding (flavor is your choice)
1 cup cold milk
1 cup whipping cream
1/2 pound small Marshmallows
1/4 cup Crisco (you will be digging into it so place in an easily accessible bowl)
4 tblsp. Water
1 pound powdered sugar
gel food coloring
In a large bowl, beat egg yolk and powdered sugar together, while adding water. In a smaller bowl, beat the egg whites until completely firm. In another small bowl mix together the flour, starch, baking powder and cocoa powder.
Add the firm egg whites to the large bowl and blend together with a wooden spoon. Now, add the flour mixture to a large bowl and blend well with a wooden spoon. Pour mixture into greased baking pan and bake for 20 min., or until toothpick inserted in center comes out clean, at 350°F (depending on your oven and pan size, you might need more or less time) Let cake sit and cool off, then slice horizontal in half.
Beat pudding mix and milk in large bowl and whisk for abut 2 min. In a smaller bowl, beat whipping cream until completely firm and add to pudding mixture.Blend well and frost bottom layer of cake with more than half the pudding mixture,
cover with remaining cake half. Cover top and sides of cake with remaining pudding mixture and refrigerate until ready to use for fondant.
Fondant Icing directions: Note: First step can get hot, please be careful!!!
Melt marshmallows and 2 tablespoons of water in a microwave safe dish. Place bowl in microwave for 30 seconds, stir and put back in microwave for 30 seconds. Continue doing this until melted. Grease your counter heavily with crisco and place powdered sugar on top. Pour melted marshmallows on top of the powder sugar and grease your hands with crisco.
Now, start kneading the mixture carefully like you would do with bread dough. Keep kneading and re-greasing your hands and counter until mixture becomes an elastic ball. What often helps if the dough is getting too dry is simply placing it for about 5-10 seconds in the microwave and keep kneading. You will notice the dough getting much softer and easier to knead. If the dough is still too dry and tearing, just add water, about 1 tablespoon at a time, and knead it in. You can use the fondant right away or store it double wrapped in foil at room temperature overnight. When you are ready to use the fondant, you need to sprinkle and rub a bit of cornstarch on your counter to prevent sticking. Knead the fondant icing a bit before rolling out. Putting the fondant icing in microwave for 5-10 seconds before kneading might be a good idea, since it might be a bit stiff the next day. Then, half your fondant icing into two pieces. Lay one half to the side and use the other one to roll out and cover your cake. With the rest of the fondant icing, make small portions and add food coloring. I used, red, blue, green and yellow. Remember, food coloring can stain your hands and nails. I always use doctor´s rubber gloves for mixing the coloring in the fondant icing, but take them off for shaping/decorating.