FOOTBALL CAKE

FOOTBALL CAKE
LEMON AND BLUEBERRY CAKE
Birthdays are always very special and especially for Moms if its their kiddoos b’day.

For my football crazy son I decided to make this football cake. With a lot of efforts it came out nice and the happiness and surprise on his face was my reward. What else can a mother want other than their children’s happiness.

So lets start making the yummy delicious Lemon and Blueberry flavored cake by having a look at the ingredients.

(In the below mentioned recipe I got this football cake and five cupcakes).

INGREDIENTS:

2.5cups-All purpose flour/maida
1/2 cup Cornflour
2 tsp-Baking powder
A pinch of salt
1 cup-Water
1 cup-Melted butter or Oil
2cup-Sugar
6 tbsp-Yogurt/curd+ 4tbsp water
2 tbsp-White vinegar (substitute is 2tbsp lime juice)
1 tsp- Baking soda
1tbsp- Lemon Zest
1 cup- Blueberries
INSTRUCTIONS:

🔻Just keep everything ready as you have to be quick enough to mix the batter.
🔻Preheat the oven to 180 degrees C.
🔻Prepare the Pan by spraying or applying oil generously and dusting with flour.

🔻First sift the All purpose flour/maida, cornflour with the baking powder and a pinch of salt in a mixing bowl or pan.

🔻Now take butter and melt it in a small pan or microwave.

🔻Just melt the butter, there is no need to heat it.

🔻When the butter is still warm, add the sugar to the melted butter.
(If using oil just warm it a little bit).

🔻Stir and mix well. Keep aside.

🔻Now whisk the 6 tbsp yogurt + 4tbsp water till smooth.
🔻Add 2 tbsp vinegar.
🔻Then add the baking soda and stir.This mixture will be frothy n bubbly.

🔻Pour the butter+sugar mixture, 1cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.

🔻Add Lemon Zest

🔻Be quick enough to fold and make a lump free batter. Do not over fold.
🔻Dust the blueberries with some flour. This way neither will they burst while baking nor sink down to the bottom of the batter.

🔻Mix the dusted blueberries to the batter. Mix well.

🔻Pour the batter in the mold.

🔻Shake and tap the sides of the tray so that air bubbles are released.
🔻Place the pan in the preheated oven in the center rack.
🔻Bake at 180 degrees C for 25-30 minutes or till a skewer inserted in the cake comes out clean.
🔻Once done let the pan stand at room temperature for 10-15minutes.
🔻Gently run a knife along the edges.
🔻Invert the pan on a plate or a wire rack.
🔻If you have greased n floured the pan well the cake will glide out smoothly.
🔻Let the cake cool down completely.
🔻When the cake is completely cool which will take approximately two hours, then we will start with the torting and filling.
🔻Next we have to torte/slice the cake.
🔻Apply sugar solution to the layers.
🔻Put filling.

🔻Crumb coat the cake.

🔻keep it in the fridge for an hour.
🔻Start decorating the cake.
🔻For markings I made two templates – Pentagon (5-sided)and Hexagon (6-sided).

🔻With Pink icing make the outline.

🔻For White part I used Wilton tip 18

🔻For Black I mixed Wilton Black Color and Cocoa powder(1 tbsp) and wilton tip 16
🔻For Grass mixed green color and used grass tip.

How to make Sugar Solution and Buttercream check here Cake

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