 | | Directions |
- Bake the cake according to instructions on the package. Do not be concerned if the cakes are domed on top. That will just give the cakes a more rounded appearance.
FROSTING: (Double if making two cakes)
- Cream the shortening and butter together on low speed just until well blended. Then combine the powdered sugar, the meringue powder, and salt together in a separate bowl.
- Add the vanilla and milk to the shortening and butter; mix until blended.
- Start adding the sugar mixture approximately 1 cup at a time and mix just until incorporated after each addition. Scrape sides of bowl as you are mixing. Do not over mix.
- Reserve the Karo syrup for adding to thin the consistency if necessary. You want the frosting to be a nice consistency for spreading. If it is too thick it will not allow you to have a nice smooth surface but you do not want it too thin or it will not hold up for decorating.
- This will be enough frosting to make one 2-layer baseball cake. If you need two, double this recipe.
DECORATING:
- Place the bottom layer of the cake on the cake board or plate that you want the finished cake to be on. Add wax paper around the bottom to protect the surface while decorating.
- Frost the top of the bottom layer and then add the top layer with the domed side up. Frost the sides and top of the cake with the remaining frosting. Smooth out the top and sides as much as possible before you begin to decorate.
- Cut the shoe-string licorice into pieces that are approximately 3/4 inch long. Carefully place the licorice pieces in a "V" pattern, forming a curved line on each side of the cake to look like the lacing on a baseball.
- After the lacing is finished on each side you can use chocolate frosting or melted chocolate for lettering the cake as desired. If you do not have a pastry bag, place the chocolate frosting or melted chocolate in a sealable bag and make a small clip in one of the corners so that you can squeeze the chocolate or frosting out to do the writing.
- When you are finished decorating the cake, carefully pull the wax paper from under the cake. For best results, gently slide back and forth as you are pulling it out.
Note: If using melted chocolate for the lettering, you can do the lettering on some wax paper and allow it to set up solid before placing on the cake. Once it has hardened, carefully peel the lettering off the paper and place them where you want on the cake. See Cake Decorating Ideas - Baseball Cake for more details on making this cake. |
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Prep Time: 1.25 hours
Cook Time: 25 minutes
Container: 8-inch round cake pans
|  | | Ingredients | | - | | 1 box white cake mix (double if making two cakes) |
| - | | Red shoe-string licorice |
| - | | Chocolate frosting or melted chocolate for lettering |
| - | | BUTTERCREAM FROSTING: |
| - | | 3/4 cup shortening |
| - | | 1/4 cup butter, softened |
| - | | 3 1/2 cups powdered sugar |
| - | | 1 tablespoon meringue powder |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon vanilla |
| - | | 2 tablespoons milk |
| - | | 1 teaspoon light Karo syrup |
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