Football Cake

Ingredients:

• 1 box (430 g) chocolate sponge cake mix (+ additional ingredients needed)
• 450 g unsalted butter at room temperature
• 8 cups powdered sugar (450 g)
• 1/4 teaspoon fine salt
• 1 tbsp vanilla extract
• 6 tablespoons of milk
• 3/4 cup cocoa powder
• 2 cups sweet coconut flakes
• Green food coloring

Preparation:

1. Bake two 22cm round cakes according to package directions. Let cool completely.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat the butter, sugar, and salt on low speed until smooth. Add the vanilla, increase the speed to medium-high, and beat until smooth. Adjust the consistency of the frosting, if necessary, by adding 1 tablespoon of milk at a time.
3. Place 3 cups of frosting in a pastry bag or zip-lock bag. Add cocoa powder to the remaining frosting in the bowl and mix until smooth. Then beat on medium-high speed until smooth. Let both frostings sit at room temperature until ready to use.
4. Using a ruler, measure a 5 cm wide strip across the center of one cake layer. Cut the strip out and remove it (the cake will now consist of two semicircles). Repeat with the other cake layer. Transfer the cut strips to a medium bowl.
5. Transfer the halves of one cake layer to a cake stand or parchment-lined work surface. Press the two halves firmly together to form an oval soccer ball shape. Trim the domed top and transfer the crumbs to the bowl with the cut strips.
6. Snip the tip of a pastry bag and spread three-quarters of the white frosting over the entire bottom layer of the cake (the remaining frosting will be used for decorating the cake). Place the remaining two cake halves, convex side up, on top of the frosting, pressing them together. Set aside 1/4 cup of chocolate frosting. Use the remaining chocolate frosting to cover the top and sides of the soccer ball. Refrigerate the cake for at least 30 minutes.
7. While the cake is setting, crumble the cake scraps into fine crumbs. Add the remaining 1/4 cup chocolate frosting to the crumbs and mix until smooth. Place the coconut flakes in a zip-lock bag with a few drops of green food coloring. Massage the bag until the coconut resembles grass (add more food coloring if needed).
8. Spread the cake and frosting mixture directly onto a cake stand or serving plate to form a circle 22 cm in diameter and about 0.5 cm thick (this will be the ground layer). Press the coconut flakes into the chocolate mixture until they adhere. Refrigerate while you assemble the cake.
9. Remove the cake from the refrigerator. Using the remaining white icing, pipe lacing and stripes onto the top and sides of the cake. Carefully lift the cake or place it in the center of the coconut lawn.