Easy to Make Chocolate Football Cake recipe (2024)

FAQs

How to make a football for a cake? ›

Make a cardboard template of a pentagon (5 sides). Roll out the black icing and cut out six pentagons. Place them on the cake as for a football. If you wish to stick them in place use a little icing sugar mixed with water.

1) Scrunch up some newspaper to form the centre of your football (about the size of a large orange). 2) Place the paper ball in the first bag. Pull the bag around your paper ball and twist a couple of times. 3) Wrap the remaining part of the bag over the ball again, twisting to secure.

You really don't “flatten” a cake layer, you level a layer by cutting the dome off, flipping it upside down to the smooth side and frost the smooth side, repeat the cut/level, chill in the fridge and ice it with a “crumb coat” first, to lock in the crumbs, chill again, put a final coat of icing.

Make a cake pan out of aluminium foil

The trick's to draw the outline of any shape that you want by folding foil to create the walls of the pan. You'll then need some more foil to cover the outline and the bottom of the pan. Just like that, you can make any shape and size cake pan!

Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.

The simplest version of simple syrup, or soak, is nothing more than equal parts granulated sugar dissolved into water. The basic soak alone will do great things for your cake, especially in terms of moisture.

What makes a cake more moist, oil or butter? ›

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

Adding melted chocolate to the sponge mixture gives it a fudgier texture, but you can leave this out and simply use the cocoa paste for a lighter (and cheaper) cake.

There's a simple trick to making chocolate desserts taste even better. Sure, cocoa powder and chopped chocolate give anything a rich, chocolate flavor. But if you want that flavor to be more complex and intense, add a little coffee to the recipe.

The directions on the back of the box will tell you to add vegetable oil; for a denser crumb and bigger flavor, swap in unsalted butter. Melted butter can be used in the same quantity and manner as the fat called for in any boxed cake recipe.

More Fat, More Flavor

Most box cake recipes call for vegetable or canola oil. The only trouble is, these oils have almost no flavor. Replace the oil with an equal amount of melted butter (and a pinch of salt if using unsalted butter), to boost richness. For an extra decadent cake, add two tablespoons of mayonnaise.

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Use an extra egg: Most boxed mixes will call for three eggs. Use four for a cake that's richer-tasting and moister. This tip is one I use practically every time I make a boxed cake mix. Substitute dairy: Replace the water called for on the package with dairy.

1 box of chocolate cake mix 1 cup of mayo Sub mayo in place of the oil and eggs called for on your box of chocolate cake mix, add water as instructed, and bake as instructed. Top with frosting of choice (I made a chocolate glaze) and enjoy! It does not taste like mayonnaise but it is incredibly rich and moist!

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.