"You don't strike me as the Martha Stewart type"

I am a Craft Instructor for Michael's, but first and foremost a Mom. This blog is going to cover the projects that go on in my studio, classroom, and kitchen. I am constantly learning new techniques and love to share them with my friends and family. I am primarily a paper crafter, but there will also be features on children's crafts, baking and other recipes, and doll and miniature crafting. There's no right or wrong in arts and crafts. Just relax and have fun!



Thursday, February 09, 2012

Super Bowl Snacks Part 2 - What's for Dessert?

Cake of course!  
A lot of my baking process can be read in the beer cake post.  If you are really interested you can go back and see my basic process there.  I bought a Wilton football cake mold several months ago, but hadn’t had a reason to use it until now.  Basically the Super Bowl is THE most appropriate time for football shaped cakes.  I knew if I didn’t use that sucker now it was going to be collecting dust for a while.  Nobody makes cakes to celebrate training camp. 

Here is my football cake mold.  When using shaped pans it is IMPERATIVE that you prep your pan.  Get all up in those nooks and crannies with your cake release goo (or shortening and flour if you must).  It really will ensure a prettier cake in the end.

Since footballs are brown I went with a death by chocolate theme.  The ingredients are the same as the beer cake, only using chocolate cake mix and chocolate pudding.

Again, they are as follows:

A box of cake mix.  I use Duncan Hines.
A box of Instant Jell-O Pudding
1 cup of sour cream
4 eggs
½ cup vegetable oil
½ cup water

I bake at a lower temperature for a longer time.  This cake was baked at 325 for about an hour.  It was cooled slightly and turned out onto my board for frosting.


I must admit I am not super crazy about the chocolate buttercream recipe I used for this cake, so I won’t be posting it.  It came out very, very rich.  It was tasty, but a little over the top.  If I do find one I AM crazy about in the future I will let you all know. 

The base of the cake was frosted in the chocolate buttercream and the details were regular white buttercream.  For the regular buttercream I used THIS RECIPE as always.  They were piped on with a piping bag equipped with Wilton’s #13 tip.  The side stripes are just three piped lines that I smoothed over with a spatula.  I did a simple dot border around the base.  Talk about a fast and easy decorating job!  Even with baking and cooling time this cake was a snap.  What a sweet ending to a sweet game!
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