Tuesday, January 24, 2012

Are you ready for some FOOTBALL?!


Besides the fact that I am SUPER excited that the New England Patriots are going to the Super Bowl (by pure luck, I might add) - I was also very excited to make this football cake for my co-worker's son's 16th birthday. He plays for Clover Hill High School and the colors are green and gold, so I wanted to make sure I represented them in some way - here I decided to do green and gold shadowed fondant lettering.


I used the star tip to pipe the brown and white icing, and the grass tip to pipe the grass (not sure of the technical name - that's just what I call it).

For the cake itself, I tried a new recipe and to be quite honest I'm a little nervous about it! It is supposed to be similar to the consistency of a pound cake. But when I was baking it, it seemed like it was taking a really long time to cook in the middle - not sure if it was the new pan I was using, the amount of batter, or maybe even the dreaded over mixing (yikes)??? I usually get to taste my cakes before I decorate and send them out, but I didn't get to this time - so I am waiting on pins and needles to hear the results. Worst case scenario, at least it looked pretty!! Right?

Are you ready for some FOOTBALL?!

Besides the fact that I am SUPER excited that the New England Patriots are going to the Super Bowl (by pure luck, I might add) - I was also very excited to make this football cake for my co-worker's son's 16th birthday. He plays for Clover Hill High School and the colors are green and gold, so I wanted to make sure I represented them in some way - here I decided to do green and gold shadowed fondant lettering.


I used the star tip to pipe the brown and white icing, and the grass tip to pipe the grass (not sure of the technical name - that's just what I call it).

For the cake itself, I tried a new recipe and to be quite honest I'm a little nervous about it! It is supposed to be similar to the consistency of a pound cake. But when I was baking it, it seemed like it was taking a really long time to cook in the middle - not sure if it was the new pan I was using, the amount of batter, or maybe even the dreaded over mixing (yikes)??? I usually get to taste my cakes before I decorate and send them out, but I didn't get to this time - so I am waiting on pins and needles to hear the results. Worst case scenario, at least it looked pretty!! Right?
 

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