We used buttercream to stick the two halves together, then draped it in white fondant.
Once the fondant was down Lauren lightly pressed the lines for the paneling and then used her stitching tool to complete the look.This was our original idea for the cake, but there was no good way to cover the 1 in a solid color. Fondant would have left ugly seams all over the place and nothing else would have been as smooth as fondant. I am sure we could have figured something out eventually, but we ended up abandoning the #1 in favor of a Happy Birthday placard.
From left to right: Kyle, Tricia, Lauren and I posing with the cake. You might notice the section of mostly missing cake to the right of the soccer ball. That plus most of the unseen back cake half of the soccer ball managed to feed everyone at the party. Lauren and I kind of eyeballed how much cake we needed. 13 x 9 seemed small, especially given the size of the soccer ball. So we got a 12" x 18" pan, but when we baked the first layer it seemed really thin. So we decided three layers would be better than two. It was only time constraints that stopped it from being 4 layers. Of course when we stacked it up the cake ended up being enormous. A catering website I looked up after the fact informed us that a 2 layer 12" x 18"cake serves 54 dessert sized portions. So I'm thinking this cake served roughly 81 from the bottom cake alone, plus another 10 or so out of the soccer ball.
This recipe ought to look familiar. Its essentially the same as the Margherita Pizza, with the obvious changes with the toppings and the use of bread flour instead of all purpose flour. The flour change wasn't special to this pizza, I just happened to be out of flour and decided I'd give the bread flour a shot since its higher gluten content is supposed to create a chewier crust.
Chicken, Pesto, Sun-Dried Tomato Pizza:
- 1/4 cup pesto + 1 clove minced garlic (or to taste)
- 1-2 cups mozzarella cheese
- 1 lb diced, cooked chicken
- 1 pkg sun-dried tomatoes
- Shredded parmesan (optional)
- Feta cheese crumbles(optional)
- Preheat the oven with your pizza stone/baking sheet inside to 500 degrees.
- Cook your chicken. I typically dice it raw, marinate it in Italian dressing for 5 mins then saute it until cooked through (5 mins). If not that I'll use 1/4 - 1/2 cup chicken broth and poach the diced chicken and season it will salt & pepper. Either way make sure to strain or pat your chicken dry with paper towel before putting it on your pizza.
- .25 oz. pkt. active dry yeast
- 1/4 tsp. granulated sugar
- 3/4 cup warm (105-115 degrees) water, temperature measured with a thermometer
- 1 3/4 cups bread flour (AP works too, but bread flour tastes better)
- 1/2 tsp. salt
At this point you can either let the dough rise for 1-2 hours for a normal pizza crust or you can use it immediately for a thin crust pizza.
Turn dough onto a floured surface and knead by hand for 2 minutes. Stretch or roll your dough into a 12" or 14" circle on a flour, parchment or corn meal covered surface. Brush the top surface of the dough with olive oil.
Remove your preheated pizza stone or baking sheet from the oven.Transfer your dough to the baking sheet/pizza stone, and quickly spread your pesto. Add your 1-2 cups of mozzarella cheese and top with the chicken and sun-dried tomatoes.
- Sprinkle feta and/or parmesan cheese (optional).
- Bake at 500 for 8-10 minutes. Let cool 2-5 minutes. Enjoy.