I baked this Baseball Cake in a 9×13 pan. Once cooled I removed and cut in half lengthwise. I lined the clean and empty 9×13 pan with Saran Wrap and placed half the cake in the bottom. I then took a quart of ice cream (cookies and cream) and spread evenly over half of the cake in the pan. Once the ice cream was spread I took the remaining half of the cake and placed it on top of the ice cream, quickly covering with plastic wrap and back into the freezer.
The next day I pulled the cake out of the pan using the plastic wrap and placed upside down on prepared cake board. My wonderful husband made a baseball field template out of construction paper which I placed over the frozen cake and dusted with powdered sugar so that I had the proper lines to follow while frosting. I used brown food coloring from Michaels to color the dirt and my husband piped the plain white butter cream for lines and bases, he has way more patience and a steady hand!
We topped with purchased players and “Rockies” cupcake sticks and back into the freezer it went. Set out for about a half hour before party time to soften.
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