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Bouncing Balls Birthday Cake | Cakes and Baking Recipes | Best Recipes

Bouncing Balls Birthday Cake

By Babble |

Bouncing Balls Birthday Cake

0

Serving Size:

30

Ingredients:

  • 4 chocolate cake mixes

    (or equivalent cake recipe of

    choice to fill two 13 x 9 x 2 inches rectangular cake pans)
  • 2 cups desiccated coconut
  • Green food coloring
  • Black licorice strips
  • 3 bags of foil wrapped chocolate sports balls
  • Craft wire
  • 13 x 9 x 2 inches rectangular cake pan

Icing

  • 1 3/4 sticks unsalted butter, softened
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 8 cups sifted confectioners sugar

Chocolate Butter

  • 12 ounce dark chocolate, chopped
  • 1 1/4 stick unsalted butter

Method:

Preheat oven according to cake mix instructions. This cake needs to be baked in two batches. Prepare two of the cake mixes according to instructions and pour into lined pan. Bake according to instructions. Cool completely on a wire rack.

Repeat with remaining two cake mixes.

Level each cake with a knife. Place one cake on cake board and spread liberally with chocolate butter. Flip the second cake upside down and place on top of the first cake so that the cake’s bottom is now the nice smooth top and place on top of the first cake.

Chocolate butter:

Place chocolate and butter in a microwave proof bowl. Heat at medium power for 30-second intervals, stirring between each interval. Repeat until melted.

Cool to room temperature and then it is ready to use.

Buttercream Icing:

Cream butter for 1-2 minutes. Add the milk, vanilla and half of the sugar. Beat for approximately 3 minutes. Add the remaining sugar and beat for another 3 minutes. The icing is ready to use straight away.

Ice the entire cake with butter cream.

It is difficult to make the edges clean on a rectangular cake but this can be hidden with the licorice.

Decorations:

Measure the height of your cake and cut the licorice to the same length as the height of your cake. The easiest way to do this is to lay your ruler on a cutting board and unroll the licorice next to it. Use a sharp knife to cut. Place the licorice on the sides of the cake leaving a space of approximately 2cm between each piece. Start at a corner.

To color the coconut green, put the coconut into a bowl together with 4-5 drops of green food coloring. Wet your hands and shake until almost dry. Mix the coconut with your hands until the color is evenly distributed.

Sprinkle the coconut over the top of the cake. Lightly press the coconut into the cake so that it sticks.

Cut the craft wire to various sizes and poke into the chocolate balls. The wire should be sharp enough to pierce through the chocolate. Poke each wired ball into the cake starting in the middle and working towards the outside. Bend the wire where desired.

Notes:

  • If you decide not to use cake mix, ensure you use a dense cake recipe like a mud cake as this will support the weight of the chocolate without tearing the top of the cake.
  • Ensure your craft wire is strong enough to hold the chocolate. 20 gauge wire worked (but you could use slightly less).

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