Super Fast and Simple Football Cake

I think it’s kinda funny that I am writing a Super Bowl post, because I have absolutely no interest in the Super Bowl. Not even this year, when the local team actually has a shot at the big game. The honest to goodness truth is that I could care less about football. 

In fact, this cake has nothing to do with the Super Bowl. I actually made it for Tiger Cub’s second birthday a couple weeks ago, and am just now getting around to posting it, but I figured that was pretty good timing with the Super Bowl only a few weeks away. Around here, football fever is reaching an all-time high as the local fans get their hopes up, so it seems very fitting all around.

If, like me, the Super Bowl is not your thing, then perhaps you could find another use for this fun and simple cake. Maybe a child’s birthday? Father’s day? Little boy baby shower? Whatever the case, football is a fun theme and a super easy cake to make. 

Trust me. I don’t do hard cakes. This is pretty much as easy as they come.

The Cake

My standard birthday cake recipe hitherto has been one variation or another of the Wacky Cake because it doesn’t require eggs or butter. Up until recently, The Boys were allergic to those things, so I avoided them. My favorite version is the Mocha Wacky Cake - just double the baking time for this cake. If you prefer not to have a mocha flavor, just use water instead of the coffee.

But really, you can use whatever chocolate cake recipe you want. The more important thing is how you bake it.

To make the football shape:

  • Bake your cake recipe in 2 round pans.
  • When the cakes are removed from the pans and completely cooled, cut a 1″ wide strip out of the middle of each layer so that you have 4 half circles.
  • Slide two half circles together until they meet to form the bottom layer.
  • Frost the bottom layer liberally, then top with the remaining two half circles.
  • Voila! You have just made a football-shaped cake!

Told ya it was easy.

The Frosting

The frosting is also easy because you do not have to fool with food coloring. Because, as Matthew McConaughey said so eloquently in The Wedding Planner, “Chocolate’s already brown.”  Simply add a tablespoon of cocoa powder to the frosting recipe found here (or use your own favorite chocolate frosting) after you reserve about 1/4 cup of frosting for the laces. 

Cover the cake in a thin layer of frosting to seal in the crumbs. Allow it to set until it’s firm to the touch. Then fill a decorator’s bag with your frosting, fitted with a star tip. If you’ve never piped stars before, here’s a video I found that illustrates the process:

Pipe stars to cover the top of the cake. If you’re not into stars (although I think they give a nice professional finished look to the cake), just swirl the frosting on with a knife. You can frost the sides, too, if you want. I only didn’t because I was running out of time, but next time I probably would.

Once the football is covered with chocolate frosting, take the reserved plain frosting and place it in a decorator’s bag with the round tip. Pipe the lacing onto the top of the football. 

The Cake Balls

Now you know I can’t bear for any food to go to waste. Remember those strips of cake cut out of the middle of the circles?  There was no way I was going to throw away that deliciousness. Nope! I turned it into cake balls.

You can do the same: all you need is a little bit extra frosting and some chocolate chips to melt. Here’s the process.

  • Simply crumble the strips of cake into a bowl, then stir in frosting until you have a mixture that can be formed into balls. (You should get about a dozen.)
  • Place the balls on a cookie sheet and freeze until firm.
  • Melt 1 cup of chocolate chips with 1 TBSP of palm shortening (or other oil) over low heat until smooth.
  • Dip the frozen balls into the melted chocolate and then place on a sheet of wax paper to set.

If I’d had time, I would have experimented with piping helmet details onto the balls with white chocolate or frosting to turn them into little mini football helmets, but I ran out of time. If you give that a try, let me know! And take a picture so I can see. I think it would be super cute!

So there you have it… a super simple football cake for the Super Bowl, or your next birthday party. Fun and easy – I love it!

How do you feel about the Super Bowl?

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A Simple Christmas Tip #23 – Make No-Bake Cookies

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Come back tomorrow for another quick tip to help you simplify your Christmas by focusing less on spending and more on celebrating.

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A Simple Christmas Tip #15 – Don’t Make Too Many Cookies

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A Simple Christmas Tip #13 – Keep Cookie Dough in the Freezer


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Smart Sweets

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The Easiest Allergen-Free Birthday Cake Ever!

easy allergen-free birthday cake

Can you believe that my Certain Little Someone (who is getting woefully Bigger and Bigger each day, and is not so Little anymore) requested to have the same birthday cake at his fourth birthday party that he had for his second birthday party? Apparently, it made a big impression on him! Or maybe the spectacular fail of his third birthday cake made an even deeper impression (*snort*). In any case, I obliged and made him a replica of his second birthday cake decorations, but I did update the actual recipe a bit. 

Since his second birthday, I have been blessed to discover the wonders of spelt, and I knew that I just had to make his birthday cake out of spelt flour. Finally, a yummy-tasting, staying-together, not-so-crumbly cake that everyone – including the birthday boy – could enjoy. Yes! 

I am happy to be over at Baking Whole Grains today, sharing my super easy and almost-healthy allergen-free birthday cake recipe.

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A Sweet Treat for You – Whole Wheat Skillet Blondies

I honestly haven’t really been indulging my sweet tooth much lately, but that doesn’t mean I won’t share a treat or two with you, my friend. This particular one I made for a gathering a week or two ago, so I shared it with lots of other people and only had a tiny little piece myself.

Thank goodness, too, because it was quite delicious, and I’m pretty sure I would have eaten the whole pan if left to my own devices.

Moral of the story: sweet stuff is for sharing. If you’re going to make it, you’d better share it. 

So I’m sharing it with you today over at the Grain Mill Wagon. See ya there!

This post was made possible by WonderMill and the Grain Mill Challenge.

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Banana Oatmeal Donuts

I just love it when I find a recipe that is so delicious I can’t resist it, and yet is healthy enough that I don’t feel the least bit guilty indulging. This is just such a recipe! These tasty and healthy donuts are made from whole grains, fruit, and healthy fats, with no refined sugars. They’re also egg-free, wheat-free and dairy-free if you’re on a limited diet. And they don’t taste like any of that! They just taste like yummy. Want the recipe? Get it at the Grain Mill Wagon: Banana Oatmeal Donuts.

I’ve got one more delicious grain mill recipe coming up for you next week – you’re going to love it! Another healthified indulgence, my favorite.

This post was made possible by the Grain Mill Challenge.

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Healthy Cookies. Yes, HEALTHY Cookies! {Secret Recipe Club ~ August 2012}

My secret blog for this month’s Secret Recipe Club was Everyday Mom, written by Kim, whose love of baking is evident when you browse through her Recipes page! I’m pretty fond of baking myself, so I had fun looking through her archives and trying to decide which delicious-sounding treat I should make: Apple Cake with Maple Frosting (when autumn comes, for sure!)? Maple Mousse (I’d never heard of that one!)? Or maybe Yeasted Coffee Cake (complicated, but - I imagine – totally worth it)?
Secret Recipe Club
In the end, I settled for none of these, and instead made a treat that was angelically good in comparison: Banana Oatmeal Cookies, which happened to be her Secret Recipe Club post from last July. If you leave out the chocolate chips (but really, now, who does that?), they have absolutely no added sugar! And while I personally could probably never bring myself to make them without the chocolate chips, I think they would still be perfectly sweet without them because the bananas offer all the sweetness necessary.

You may or may not need quite as many bananas, depending on how big they are. I think mine were larger than  usual, because 4 made the mixture very liquidy. I ended up adding some oat flour to make them more of a cookie consistency, but next time I’ll probably start with fewer bananas and see how it goes. Below is the recipe exactly as I made it.


These were so QUICK to make; I could make a batch every week if I had enough bananas!

They were super EASY, too. My Certain Little Someone happily helped me stir and spoon them out.

They are pretty CHEAP, as well, using very few ingredients.

And very HEALTHY, without the added sugars! The natural sugars in the bananas, plus whatever sweetener is in the nut butter and chocolate chips make these perfectly sweet.

If you’re curious about the Secret Recipe Club, you can read more about it here.



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Celebrate the Fourth with S’Mores in a Jar

 

Healthy 2Day Wednesday is taking a break to celebrate the Fourth of July. We’ll be back next week!

Happy Fourth of July!

I hope you all have a safe and blessed Independence Day! We are going down to our state capitol and having a picnic, watching a parade, listening to the Navy Band play, and – naturally – catching the fireworks show. Promises to be fun!

On the menu:

Chicken Salad Sandwiches on Sourdough Bread

Sunbutter & Jelly Sandwiches on Allergen-Free Bread

Red White and Blue Fruit Salad

Apples

Baby Carrots

S’Mores in Jars

Speaking of S’Mores in Jars, here you go:

These are the easiest to make ever! In a pint-sized jelly jar, layer the following:

Repeat the layers, screw on the lid, and there you have it: a portable picnic dessert that everyone will love!

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Lil’ Baby Strawberry Shortcakes

Aren’t these cuties… well… cute? Little bundles of shortcake joy! I brought them to our church’s annual Picnic on the Grounds to celebrate the Fourth of July as part of the potluck lunch. The platter was cleared so fast, I barely had time to grab one for myself and Baby Boy! Thankfully, I was a smart one and had saved a few of the biscuits at home, so the boys enjoyed those for breakfast this morning. (Dessert for breakfast is a wonderful thing, don’t you think?)

I made both a regular and an allergen-free version of these and both turned out pretty well. Both options are included in the simple recipe below.

Strawberry Shortcakes

Ingredients

  • 1 batch biscuit dough (regular or allergen-friendly*)
  • 1 lb strawberries
  • 1/4-1/2 cup unrefined sugar
  • 1 cup whipping cream or coconut milk
  • liquid stevia, to taste

Instructions

  1. Take a golf-ball sized piece of biscuit dough in your hand and roll it into a ball. Flatten into a disk and place in the bottom of a muffin tin. Press the dough up the sides of the tin. Continue with the remaining biscuit dough. Bake at 425F for 10-15 minutes or until golden. Remove from oven and cool on wire rack.
  2. Meanwhile, chop strawberries (you’ll need pretty small pieces) in a bowl and sprinkle with the sugar, to taste. Allow to sit for a while so the sugar will dissolve into the strawberries.
  3. Place the whipping cream in a mixer and beat on high until soft peaks form. Add in liquid stevia (or honey or sugar) to taste, and continue beating until fairly firm peaks form. To make an allergen-friendly “whipped cream”, place a can of coconut milk in the fridge for several hours. Spoon the solid portion into a mixer and beat briefly until it is the consistency of whipped cream. Stir in the sweetener to taste.
  4. When biscuits are cool, scoop the strawberries into the depression on each biscuit. Top with a spoonful of whipped cream.

*You can use your own favorite biscuit recipe, of course! If you use the ones linked here, simply omit the sweet potato or squash. Otherwise, follow the recipe as directed.

These are a QUICK yet festive option for your Fourth of July celebration!

They are fairly EASY, although they do involve a few extra steps.

How CHEAP they are depends on how much you have to pay for the strawberries. This time of year, they’re usually still available for a decent price.

They are pretty HEALTHY! I used white whole wheat in the biscuit dough, and palm shortening as the fat. I had sucanat for the sugar in the strawberries, which is the healthiest version of sugar you can find. Plus, I used the stevia in the whipped cream, which is an even better sweetener choice.

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