Soccer Cake with Decorations

0
Average: 0 (0 votes)
(0 votes)
Soccer Cake with Decorations
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
1
Ingredients
1 ⅛ cups unsalted butter
1 ⅛ cups caster sugar
1 teaspoon vanilla extract
¼ teaspoon salt
5 eggs
1 cup all-purpose flour (heaped)
1.333 cups self-rising flour
0.333 cup cocoa powder
3 tablespoons 2% milk
For the syrup
¼ cup water
¼ cup caster sugar
½ teaspoon vanilla extract
For the buttercream
cup unsalted butter
3 ¼ cups powdered sugar
1 teaspoon vanilla extract
To decorate
4 tablespoons Apricot Jam (jelly)
2 teaspoons water
4 cups green Sugar paste
1 ⅔ cups powdered sugar
2 tablespoons hot water
How healthy are the main ingredients?
saltegg
Product recommendation
Free from nuts.
Preparation

Kitchen utensils

1 Small pot, 3 Bowls, 1 Citrus juicer, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine grater, 1 Fine-mesh sieve, 1 Hand mixer

Preparation steps

1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23cm|9" square deep cake tin and line with non-stick baking paper.
2.
Beat together the butter, sugar, vanilla and salt in a mixing bowl until pale and fluffy.
3.
Beat in the eggs, one at a time with a spoonful of flour until blended.
4.
Sift in the remaining flour and cocoa powder and fold in gently until combined, then gently stir in the milk.
5.
Put into the tin and bake for about 1 hour 20 minutes, until well risen and golden - a skewer inserted into the centre should come out clean. Cool in the tin for 30 minutes, before adding the syrup.
6.
For the syrup: heat the water, sugar and vanilla in a pan until the sugar dissolves. Stir and remove from the heat.
7.
Use a skewer to poke holes all over the cake, then pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, before removing from the tin.
8.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar and beat well until smooth. Beat in the vanilla.
9.
Cut the cake in half horizontally. Spread one half with the buttercream and place the other half on top. Place on a cake board.
10.
To decorate: heat the apricot jam in a small pan with the water until melted. Bring to a boil and boil for 1 minute. Remove from the heat.
11.
Brush the jam all over the cake.
12.
Roll out the sugarpaste on a surface lightly dusted with cornflour and icing sugar, large enough to cover the top and sides of the cake.
13.
Place the sugarpaste on the cake, smoothing lightly with your fingers to get rid of any air bubbles. Trim off any excess sugarpaste.
14.
Sift the icing sugar into a bowl and beat in just enough water to give a smooth thick icing. Spoon into a piping bag and pipe the pitch markings on top of the cake. leave to set.