Sooo, the soccer team that i couldn’t play for, got to semi’s last season, YAY, everyone celebrate! And no that is not sarcasm, i’m proud, it was a lot of work to get there from very close to the bottom and they did well 🙂
So to celebrate i decided to make a soccer cake, complete with soccer balls, a field, boots, our signature red t-shirt and so on. It was even supposed to have people made of ready roll icing, but i’m not that advanced yet!
Let me tell you I am very proud of this cake, I’ve never made a layered cake or decorated a cake to this extent before, so to get it vaguely close to right my first time is an achievement in my books.
Now i spanned the making of this cake over a weekend so i could ensure that i got all the little bits right and because the ready roll takes a while to shape, that and the fact that a baking a level cake means baking it low and slow and keeping a regular eye on it, turning it etc.
You have noticed that i like to add espresso coffee powder to a lot of things. It just adds to so many recipes. The bitterness of the coffee brings out the sweetness of chocolate and also helps to balance the sweetness. It just makes it richer
What you’ll need
- 2 cups plain flour
- 2 cups brown or white sugar
- ¾-1 cup unsweetened cocoa powder
- 2 tablespoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk,
- ½ cup vegetable oil, or melted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
White Chocolate Ganache
- 1 cup white choc chips or white baking chocolate thoroughly chopped
- 1 cup cream
Icing and other
- Cherry Jam for the inside layer
- White ready roll icing
- Black ready roll icing
- Red ready roll icing
- Green food colouring
- 375g butter at room temperature
- 1 cup icing sugar (keep about 1/2 cup aside in case you want your butter cream sweeter or it needs it)
- 1/4 cup desiccated coconut
- Preheat oven to 180º C. I found it easier to use a baking pan that you would normally use for slices/brownies and the like so i could chop the sponge in half to get a symmetrical top and bottom layer. Line it and grease it.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl.
- Mix thoroughly until combined well.
- Add milk, vegetable oil, eggs, and vanilla to dry mix
- Mix together until well combined.
- Carefully add boiling water to the cake batter until well combined. (This allows the cake to be moist(and i know some of you just cringed at that word)
- Pour cake batter into the pan and even out the batter as much as possible.
- Turn the oven down to 100 degrees
- Bake for 50-60 minutes, or until a skewer comes out clean in the middle cross section of the pan
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Measure and cut in half. Try to be as exact as possible
White Choc Ganache
- In large bowl heat up choc chips, 30 seconds in the microwave, stir and repeat for 15 second intervals until close to melted
- Warm cream, don;t boil
- Add cream to chocolate and whisk
- Allow to cool until its still slightly runny but in no way warm
- Using a hand mixer whip the ganache until it holds its shape
- Using the white ready roll icing roll a few round balls
- Using the black ready roll take several small dots and place them on the outside of the white ball
- Use your hands to roll again until you get something resembling a soccer ball
- Allow at least 6-8 hours to firm up
T-shirt’s and shorts
- Using the appropriate colored ready roll (red for the shirt, black for the shorts) roll some icing into a thin sheet.
- Cut out the shape you’d like and place it on a sheet of baking or greaseproof paper.
- Allow to firm up for a few hours
- Yes i made soccer boots
- Shape the black ready roll icing into something that looks like a shoe
- Using a skewer mark in laces or the a similar to pattern to that of laces
- Allow to firm up for a few hours
- In a large bowl cream butter and icing sugar.
- Add firstly about a 1/2 tsp of green food colouring.
- Cream together again.
- Add desiccated sugar and if you think it needs more green add some more green food colouring until it is as green as you please.
Everything is ready. Now we assemble. Here it is in pictures with a few notes.
Veryyyy important, whatever you are going to carry take cake it, use it as your base. I used an upside down 7L container
Grab half of the choc sponge and spread a layer of cherry jam on it.
Layer the ganache and a few spots of cherry jams
Add the top layer, and be careful when you do, as you can see i got a bit of a crack in mine.Smooth out the side of the ganache layer.
Well obviously there’s a big jump in between. But the short if it is as follows
- icing the cake with the green butter cream. I used a pastry brush to create a more “grassy” look. Keep a small amount to stick on the ready roll prepared earlier
- Use some white ready roll to create long strands to create the border of the field and the centre line and circle
- Use the red ready roll to create semi circles for the goals
- Refrigerate for a bit.
- Using the buttercream stick the shirts, shorts, shoes and soccer balls in any configuration you like
- I used some dark chocolate letters to also spell out the name of the soccer team!