The Football Cake
Cook two fruit cakes in pudding basins and join them together with some
icing, covering the whole with chocolate colored fondant icing. To give the
correct atmosphere to the cake, it should be set on a board covered with green
icing, and sprinkled with green-coloured coconut. Birthday candles form the goal
posts.
The cake illustrated was baked in pudding basins 17 cm in diameter and 10 cm deep. Make up 450 grams of fondant icing, adding two tablespoons of
sifted cocoa to the icing to give a tan tint to the football cover. Cut a slice
from the side of each cake so that it stands firmly on the cake board, brush the
top of each with egg white or thinned apricot jam and join the two with a piece
of fondant rolled the same size as the top of the cakes. Press Mein firmly
together and leave until the following day. It may be necessary to tie a band of
cloth round the cake while it is setting.
Roll the chocolate fondant, brush the cake with egg white and lift the fondant
on to it. Smooth evenly with the palms of the hands, dusted with corn flour.
Lift on to the prepared board and trim the base if this should be necessary.
Mark the sides and the top with a pastry wheel to represent the seams of the
football cover, and outline the lacing patch at the top with some royal icing.
For this, a fine writing tube should be used.
With the same icing and tube. pipe the boy's name or the match number on the
side of the football, shell. edge the base of the cake and, with dabs of icing,
fin candles to the board for the goal posts.
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