Start with your favorite cake mix or recipe, and we’ll show you how to turn a regular cake into the most awesome Sports Birthday Cake for your kiddo’s next party!
Favorite cake mix or recipe
Creamy White Decorator Icing: 4 lb tub
Kelly Green Icing Color
Black Icing Color
Orange CANDY MELTS Candy (6oz needed)
Bright White CANDY MELTS Candy (6oz needed)
Light Cocoa CANDY MELTS Candy (6oz needed)
Black CANDY MELTS Candy (4oz needed)
Vibrant Green CANDY MELTS Candy (4oz needed)
Red CANDY MELTS Candy (3oz needed)
8″x 3″ round pan
Large cake leveler
13″ angled spatula
3-piece icing comb set
Disposable decorating bags
Round Decorating Tip 3
Sports Ball Printable PDF Template (CLICK HERE)
Star Decorating Tip 21
1.Print template and tape to cake board. Tape parchment paper over template; set aside.
2.Melt Orange, Bright White, Light Cocoa, Black, Vibrant Green, and Red candy, separately, according to package directions.
3.Transfer melted candy into six individual decorating bags. Cut 1/8″ off tip of each bag.
4.Using melted candy and prepared pattern, make 4 to 5 of each sports ball. For baseball and football, freehand the stitching after ball is fully covered. Chill until set, about 5 to 10 minutes.
1.Prepare cake batter following recipe instructions. Bake and cool two cake layers.
2.Level, fill, and stack layers for 5″ high cake.
3.Using white icing, ice cake smooth, using heavier icing on sides of cake.
4.Using squared notch icing comb, comb cake, removing excess icing as needed.
5.Place cake in freezer to set, about 45 to 60 minutes.
1.Using Kelly Green icing color, tint 1 cup icing green. Set aside for later step.
2.Using Black icing color, tint 2 cups white icing black. Prepare decorating bag with tip 3 and black icing. Place cake on turntable. Carefully pipe black icing into indents of cake. Using icing smoother, smooth out icing, wiping smoother clean after each use.
1.Prepare decorating bag with white icing; cut 1/4″ off tip of bag. Arrange sports balls around cake, using icing to adhere as needed.
2.Prepare decorating bag with tip 21 and reserved green icing. Pipe elongated swirls around top edge of cake.
TIP: The more times you go around the cake with the icing smoother, the more defined the lines will become.
Find this recipe and more holiday fun at joann.com