I've been asked to make a football cake (soccer ball) and i'm having a bit of trouble! I have the Wilton soccer ball pan, so here's the first problem - the instructions call for one 2-layer cake mix... well i'm in the UK and bake from scratch so i have NO IDEA how much cake batter i need! Can anyone tell me the quantity of mix required AND how many people does this cake serve? I will be putting together 2 halves to make the ball, the customer needs the cake to feed around 25, will this cake be big enough for that?
Now onto my next question, as i'm sticking two cakes together do i need to use any sort of internal support system? Will the weight of the top cake squash the bottom cake? I use a madeira cake, which is dense and sturdy so fairly heavy i guess.
Sorry for all the questions, last time i used this pan was to make an igloo cake for my son so none of the above were of concern!! TFL.
an average 2 layer is 4 to 5 1/2 cups of batter, hope that helps
You need just about 4 1/2 c of batter for the ball pan- divided between the two sides. I don't think it's quite big enough for 25 but I don't know for sure- maybe someone else will have more accurate info on that! HTH
Which pan do you have? The one that has one piece or the one that has two pieces plus a couple of metal rings to sit the pans on?
If you have the two piece pan, that would be one cake mix. If you have the one piece pan (that actually looks like a soccer ball) you would need 2 cake mixes to make two of them to stick together.
For completely round ball shapes, you slice a little off the bottom to keep it from rolling around everywhere.
A dense cake should work just fine. Run a skewer into the center of it and into the cake board to help keep it all where you want it to stay.
We don't work in CUPS in the UK - my recipes are in grams, how many cups of batter would you use for an 8 inch cake tin? Then i can convert to a gram recipe and work out what i need for the soccer pan. Thanks for answering x
I have the tin as well and make lots of football cakes with it! I use my 7" round cake recipe (it's somewhere in between a madeira and sponge) which is 8oz each for flour, butter, eggs and 9oz sugar. I don't use a centre dowel or anything in the middle - I just carve a bit off the bottom to make it more flat and once it's surrounded by the sugarpaste covering on the board, it's solid.