Wilton Football Cake

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by Wilton Design Team

Wilton Football Cake

The Wilton Football Cake always wins you extra points on birthdays and game days. Decorating this cake is easy—simply ice smooth and add the piped stripes, stitching and shells.

Project Details

  • Level:beginner
  • Time:1 hour

Project Instructions

  • 1
    Project time does not include neither the baking time for the cake and icing nor the time it will take for the cake to cool for icing.
  • 2
    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.
  • 3
    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!).
  • 4
    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.
  • 5
    Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.
  • 6
    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.
  • 7
    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.
  • 8
    We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
  • 9
    When cake is completely cool, place on foil-wrapped cake board for icing.
  • 10
    Tint about 1 cup buttercream icing Brown. Ice cake smooth with this Brown icing.
  • 11
    Use the remaining 1/2 cup buttercream icing for the following: Use tip 16 to top outline and fill-in stripes on top and bottom ends of football (smooth with finger dipped in cornstarch). Use tip 16 to pipe seam on football. Use tip 3 to pipe stitching lines over White seam.

Project Details

  • Level:beginner
  • Time:1 hour

Project Supplies

  • Wilton Icing Colors 1 oz. Brown 104103415
  • Wilton Cake Release 104105008 or Solid Vegetable Shortening and Pastry Brush and Flour
  • 1-1/2 Cups of Your Favorite Buttercream Icing
  • Your Favorite Cake Recipe
  • Wilton First and Ten Football Pan 104103678
  • Wilton Decorating Tip No. 3 104103110
  • Wilton Decorating Tip No. 16 104103099
  • Wilton Silver Cake Platter 13 inch x 19 inch 4 pc. 104560116 or other Cake Board
  • Wilton Fanci-Foil Wrap Silver 104103289 or other Foil Wrap