How to Make a Football Shaped Cake Football birthday cake, Football

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Step 1 In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar until fluffy. Add egg, milk, and vanilla and beat until combined, then add flour.

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Cream together the butter and sugar till fluffy. Beat in the egg and vanilla until well combined. Whisk flour, cocoa powder, baking soda, and salt together and then slowly mix till combined, scraping down the sides of the bowl as needed. Lightly dust the work surface with cocoa powder and roll the dough ⅛-¼-inch thick.

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Add 1-2 tbsp of water, if needed to help the dough come together. Stir in mini chocolate chips. Shape balls of cookie dough about one tablespoon in size into footballs, then place on a parchment lined cookie sheet. Refrigerate balls for about 30 minutes, or until firm. Melt chocolate candiquick in a bowl until smooth.

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Preheat oven to 350ºF. Line 2 round cake pans* with parchment paper and lightly mist with cooking spray. Divide the dough in two portions and press each portion into a prepared pan. Bake for 18-20 minutes, until edges are golden brown and the top is just barely beginning to brown. Let cool in the pan completely.

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Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator.

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First, combine the chocolate cake mix with eggs, oil, and milk. Use one extra egg than what is called for on the box, and use milk instead of water. Mix to combine with an electric mixer until smooth. Then, pour the chocolate cake batter into a greased rectangular cake pan.

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Place cake on serving plate. Frost cake with chocolate frosting. Fit a pastry bag with the Wilton 47 or Ateco 45 tip. Place a small amount of the white frosting in a pastry bag (about 1/3 of the can). Frost laces and piping on the cake. (You can also do this without a tip; just snip off the tip of the piping bag.

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Instructions. Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined.

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In a medium bowl, whisk together flour and baking soda, set aside. Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy. Beat in the eggs and vanilla until combined; reduce speed to low and stir in flour mixture just until combined; stir in peanut butter cups. Evenly press cookie dough into tart.

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How to Make Football Field Cookie Cake. Preheat oven to 350°F. Line an 18×13 sheet pan with parchment paper and spray with cooking spray. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth. Add both sugars and beat until well combined.

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Divide dough into 1 1/2 tablespoon balls, and form each ball into an oblong football shape at 2 1/2 inches long. Press footballs onto the baking sheet to flatten the bottom side, spacing at least 1 inch apart. Step. 4 Bake the cookies until the dough is no longer shiny and set, 18 to 22 minutes. Transfer the baking sheet to a wire rack and let.


Preheat oven to 350F and line a large baking sheet with a silicone mat or parchment paper. In a large bowl, combine the cookie mix and whisk to break up any clumps. Add the butter, eggs and vanilla and mix well. Transfer the mixture to the baking sheet and pat out into a large football-shaped oval about 14 inches across and 9 inches high.

30 Cool Football Cakes And How to Make Your Own

Instructions. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 1 minute. Add egg, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together, scraping the sides of the bowl as necessary.

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In a medium bowl, whisk together flour, salt, and baking soda. In a large bowl, combine butter with both sugars until fluffy. Add in egg and vanilla extract, and mix until smooth. Add in the flour mixture, mix until it is fully combined. Fold in the chocolate chips. Evenly press the cookie dough into a greased round 9-inch cake pan.

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Grease your 10-inch round pan and put the cake mixture. Bake the cake mixture and let it cool for about 30 to 45 minutes. Get the cake out of the pan but using a knife to carve around the edges. From the middle of the cake, cut a two-inch strip of the cake and set it aside.

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Cut dough into 32 (1/4-inch) slices. With floured fingers, shape each dough slice to form football. On ungreased cookie sheets, place slices 2 inches apart. 3. Bake 7 to 11 minutes or until set and golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. 4.