Baseball Cake
EDIBLES NEEDED:
Two 10-inch cake layers
Your choice of filling
6 cups white buttercream
3 pounds light green fondant
12 ounces light brown fondant
8 ounces white fondant
1 cup red buttercream
2 cups green buttercream
Cornstarch or powdered sugar
Note: Fondant quantity varies by brand of fondant
ADDITIONAL TOOLS RECOMMENDED:
Cake plate
Fondant rolling pin
Fondant smoother
Large serrated knife
Icing spatula
Paring knife or fondant/pizza cutter
Pastry brush or water pen
FOR BEST RESULTS, READ THROUGH ALL STEPS
BEFORE YOU BEGIN.
Prepare Cake:
Place one 10-inch cake layer on a cake plate with the top or crown of the cake
facing up. Carefully use a serrated knife to remove the top and make a level layer.
Spread your filling evenly on top of the layer. Trim the second layer in the same
way before carefully placing it on top of the filling, gently pressing down to ensure
the filling stays nice and level.
Dirty Ice:
Use an icing spatula to spread a very thin layer of white buttercream over
both double-layer tiers, covering top and sides. This is known as a crumb coat
or “dirty icing” and will help the fondant stick to the tier. It is OK if the cake
Drape Fondant
Cut Shapes
underneath peeks through or if a few crumbs get stuck in this thin layer of
frosting. After dirty icing the tiers, refrigerate them at least 30 minutes or
until the crumb coats are stiff to the touch.
Decorating Your Cake:
1
Cover Cake: Dust your work surface with cornstarch or powdered sugar.
Knead the light green fondant for about 1 minute to soften the fondant and
make it pliable. Roll it out to 1⁄8 inch thick. The trick with rolling fondant is
to frequently lift it up off the work surface as you roll to keep it from sticking.
Roll it out to a near-circle, about 20 to 22 inches across. Lift and lightly
drape the entire cake with this fondant circle. Then, using your hands or a
fondant smoother, smooth it onto the cake: start from the top center, gently
pressing and working your way out and around, smoothing any bulges or
bubbles. You should feel the fondant begin sticking to the crumb coat as
Cut Diamond
Pipe Details
Baseball Cake
you go. When the top is done, smooth out the sides: start from the top edge
using one hand to smooth and the other hand to lift and “tease” the fondant
into place as you keep smoothing. Work your way down and around the cake
no more than an inch or so at a time. Smooth all the way to the bottom, then
trim the extra fondant away from around the cake’s bottom edge with a
paring knife or fondant/pizza cutter. Save the extra fondant and set the
covered cake aside.
2
4
Prepare Icing: Prepare two icing bags for piping details, one with red
buttercream and the #4 round tip for line details, and one with white
buttercream and a #21 star tip. Set the second bag aside. Use the red
buttercream to pipe stitching onto the fondant baseballs shapes by
following the impression mat’s pattern. Pipe sleeve stripes and a jersey
number onto the jersey. Pipe “PLAY” onto one pennant and “BALL” onto the
Pipe Outfield
Decorate Cake
Decorate Cake: Position and place the baseball diamond on top of
cake using a little white buttercream right out of the piping bag under the
corners of the diamond. Position and place the infield on top of baseball
diamond using a little white buttercream under the corners of the infield.
Position and place pitcher’s mound using a little dab of white buttercream
in the infield center. Pipe the small white stripe (the pitcher’s rubber) across
the center of pitcher’s mound; it should “point” at first and third base. Pipe
the first, second, third, and home bases; pipe the baselines and foul lines.
Use the white buttercream with the #21 star tip to pipe the outfield foul
lines. Clean the #21 star tip thoroughly, and prepare a fresh icing bag with
it and green buttercream to pipe “grass” in the foul ball area and the outfield.
Hold the bag upright and use a brief “squirt-and-pull” motion for each
“clump” of grass. Insert “PLAY” pennant into left field and “BALL” pennant
into right field. Position and place the remaining fondant decorations –
baseballs, bats, jersey, gloves – around the side of the cake; a light brush of
water on the back of each decoration will help the fondant stick in place.
Make Decorations: Separately knead and roll out each colored
fondant to 1⁄8 inch thick. Baseball Bats, Gloves: In the brown fondant,
use the baseball bat and glove cutters to cut out 2 of each. Set aside.
Jersey, Baseballs, Pennants: In the white fondant, use the
jersey-shaped cutter to cut out a baseball jersey and use a fondant/pizza
cutter or paring knife with a clean ruler or icing spatula blade to cut 2
baseball pennants. Use the baseball fondant mat to imprint 2 baseballs
and the baseball fondant cutter to cut them out. Set aside. Baseball
Diamond, Pitcher’s Mound: In the brown fondant, cut a circle
approximately 7 inches across and use a fondant/pizza cutter or paring
knife to trim the sides into a baseball diamond shape (Tip: use a small bowl
to help cut the circle and a clean ruler or icing spatula blade to help cut the
first and third base paths). Use the wide end of any decorating tip – like a
cookie cutter – to cut out a circle for the pitcher’s mound. Set aside. Infield:
In the green fondant, cut out a 3-inch square for the infield. Set aside.
3
other pennant. Clean the #4 round tip thoroughly, and prepare an icing bag
with white buttercream and the #4 round tip for line details. Use the white
buttercream to pipe stitching details onto on the baseball gloves and handle
details onto the baseball bat. Set the piping bag aside for the next steps.
5
Pipe Border: Use the same buttercream bag to pipe a star border
around the bottom edge of the cake. Hold the tip of the filled bag at about
45º against the bottom edge of the cake. To make each star, squeeze the
bag hard. As icing squeezes out and into a “star” shape, let the shape push
the tip back and up a little. Once the star is about the size of a dime, release
the pressure on the bag and pull up and away. Start the next star just beside
the first one, then continue all the way around the base of the cake
Pipe Border
Enjoy
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