Simple and adorable baseball cake tutorial!
My baby boy just turned one and to celebrate we had a Baseball Themed birthday party for him. I decided to make his birthday cake, which as you may remember, has backfired on me in the past. But I went with a simple design and took pictures along the way so I could show you how I did it. If I can do it, you can do it! Just follow this easy baseball cake tutorial!
- Betty Crocker Red Velvet Cake Mix
- Betty Crocker Fluffy White Whipped Frosting
- Wilton Red Sparkle Gel
- Round Plastic Lid (I used my Pampered Chef Batter Bowl lid)
- Off set spatula
- HOT water
Step 1: Mix the Cake
Empty the box of cake mix into a mixing bowl but instead of adding what they suggest on the package, add 4 eggs, 1/3 cup melted butter and 1 cup milk. This will help your cake taste homemade and will give the texture more density, which is helpful when stacking the two layers.
Step 2: Bake the Cakes
Pour the batter into two 8 inch greased and floured baking pans and bake according to package instructions. Allow to cool completely on a wire rack.
Step 3: Prepare for Stacking
Using a serated bread knife, slice the rounded dome off each layer to create a nice flat surface on each cake.
Step 4: Stacking the Cakes
Spread a nice even layer of frosting on one of the cakes and flip the other, cut side down, on top of it.
Step 5: The Crumb Coat
Because we are frosting a red cake with white frosting, adding a crumb coating is essential. Start by piping frosting all over the cake and using a off set spatula to spread it very thinly over the entire cake. I start at the center of the cake and work out and then cover the sides. Place in the freezer for 15 – 30 minutes to allow the frosting to get firm.
Step 6: Frosting the Cake
Add a generous amount of frosting on the cake (I used nearly an entire jar on this step). Starting from the center of the top, work your way out and around the sides making the frosting as smooth as possible. Nobody likes a cake with too little frosting!
Step 7: Smoothing the Frosting
There is a really popular method for smoothing the frosting using a Viva paper towel, but I didn’t have any. I just got really hot water and put my offset spatula in it. I would put very little pressure on the frosting with it as I smoothed it across the surface. I dipped it in the water every few seconds. This kept the spatula hot and added just enough water to really get a smooth surface.
Step 8: Marking the Laces
I used the lid of my Pampered Chef Batter Bowl, but you could use any round, thin lid or bowl. I gently pressed it into the frosting (I think it would have been good to freeze it a few minutes before doing this) so I would have a guide for my piping.
Step 9: Piping the Laces
I used the red sparkle food gel to add a solid line and then added the V laces. Just go slow. My baby was waking up from his nap just as I was doing this step, and well, some of them paid the price for it. 🙂 I also thought it would work to use the red pull-n-peel licorice for this. But I still think it turned out fabulous, especially considering my past attempts at birthday cakes.