1 DAY IN ADVANCE

Make cake halves in 3-D sports ball pan. Prepare your favorite white cake batter following recipe directions. Tint batter light red-red. Stir in 1/2 cup mini chocolate chips. Bake and cool cakes according to pan package directions. Chill 1 to 2 hours, until chocolate chips are set. Use knife to level flat cake tops. Let cakes return to room temperature.

Cover cakes with candy. Melt white and dark green Candy Melts candy, separately, according to package directions. Mix 24 oz. melted white candy with 1 oz. melted dark green candy, then use yellow candy color from primary candy color set to tint light green. Reserve remaining dark green candy.

Place cakes cut side down on parchment paper-covered cake circles trimmed to 5 in. dia. Place cakes and cake circles on cooling grid over cookie sheet. Cover cakes with melted light green candy. Tap to settle. Chill until firm, 10 to 15 minutes. Repeat with two more light green layers for a candy shell, 1/8 in. thick. Before last layer sets, use melted dark green candy in cut disposable bag to pipe zigzag stripes, from 3/4 in. to 1 in. wide, over candy shell. Tap to settle. Chill until firm, 10 to 15 minutes.

AT CELEBRATION

Complete cakes. Turn cakes over. Remove cake circles. Use heated knife to trim away any candy drips. Use heated knife to cut one cake into wedges.