Prepare Icing We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 2 1/8 cups buttercream icing: Tint 1/8 cup black
Reserve 2 cups white icing (thin with 1 tablespoon light corn syrup)
Decorate in Order
With a serrated knife, slice a small piece of cake off rounded side of one half so that, when assembled, cake will sit level.
Ice smooth or cover this trimmed area with tip 16 terra cotta stars. Place this half with trimmed side down on serving plate. Make a dam on top of this half by squeezing out a band of icing about 3/4 in. high around the edge. With spatula, spread icing, jam, pudding or other filling in center.
Position top half to form ball.
Ice cake smooth with thinned white icing. With rounded end of dowel rod, press lightly over cake to make dimples.
Use tip 3 and black icing, pipe outline golf clubs design.
Baking Instructions Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces.
Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour or use Wilton Cake Release, for perfect, crumb-free cakes!).
Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.
Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.
Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.
To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.
To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.
We recommend hand washing pan in hot, soapy water.
Rated 4 out of
I have now made several ball cakes and at first they were hard to get frosted smooth all the way around, but after practicing a few times it gets a lot easier. making the holes for this golf ball took forever but it was cute, and my cousin really appreciated it.
Date published: 2011-05-14
Rated 5 out of
Made this cake for son=in=law. Used real golf tees around a "grass" bottom.
He was thrilled. I used both parts of the ball but from now on will make the flat version.That will be quicker and easier for me.
Date published: 2011-05-13
Rated 5 out of
This cake was a huge hit. I used VIVA paper towels to smooth the icing once it dried, and then the end of a wooden spoon to create the dimples in the golf ball. The hard part was trying to find a batter combo that supported the icing and cooked well. I used 2 mixes....and cooked it at 325 degrees. I made the batter for my regular cake mix, and then I made a pound cake batter. Then, I mixed the 2 together and poured the mixture into the pan. It was firm enough to support the icing, and it cooked very well. (I'm not a fan of pound cake, but this was still good!) Then, I cut the end off of one side of the ball so it wouldn't roll...and finally, I put a big layer of icing on the bottom half of the ball so the top half would stay in place while I iced it...