I am always concerned when making a cake sculpture from a gluten-free cake because it could be harder to cut out and "cement" together with icing than a normal cake because gluten-free cakes can be a little crumbly. However, this time, the cake turned out fine and it held up to being sliced and shaped.
For this cake I made a 9 x 13 rectangular layer and a 9-inch round layer. I purchased a cake board and lined it with parchment paper. I put the baked rectangular layer in the center then cut off two sides of the round layer and added them to the end. After this I trimmed the cake to look like a football. After the excess cake and crumbs were removed, I removed the parchment paper.
I then made a large batch of chocolate frosting and frosted the entire cake.
After this I used white fondant for the white bands that I purchased at a craft store (in this case, Hobby Lobby). I rolled the fondant into thin strips and cut it out with a knife and made a small amount of white frosting for the laces and the optional message.
The grass was so easy. It is made from sweetened coconut and green food coloring, all mixed up in a bowl to the right color. I added the green coconut mixture all around the edge to simulate grass.
Here is the gluten-free recipe:
Gluten-free yellow layer cake
2-1/4 cups sweet (sticky or glutinous) rice flour
3/4 cup potato starch
3/4 cup sorghum flour
1/2 cup corn starch
3 tablespoons baking powder
3/4 teaspoon salt
2-1/4 cups granulated sugar
1 cup oil
3 teaspoons vanilla flavoring
Butter to grease pans
Grease 9 x 13 metal pan and 9-inch round pan with butter. Line with parchment paper. Preheat oven at 350 degrees. Mix all flours, baking powder and salt in a bowl (first six ingredients). Mix dry ingredients well with a wire whisk, then set aside.
Mix oil and sugar together in a mixer. Add eggs and vanilla flavoring and mix on high until slightly fluffy. Add the rest of the ingredients and mix well. Mixture will be a little stiffer than a batter with wheat. Pour into the two prepared pans and bake at 350 degrees for 20 to 35 minutes or until cake is done. Follow the directions above to finish the cake.
Chocolate cocoa frosting
3 sticks of butter, softened
2 boxes Confectioner's sugar
1 cup cocoa
1/4 teaspoon salt
Approximately 1/2 to 3/4 cup milk
In a smaller bowl combine Confectioner's sugar and cocoa until well mixed. (I use a wire whisk.) Mix butter and Confectioner's sugar. Add enough milk to make the dough creamy and spreadable. Frost cake using this mixture.
White decorator's frosting
1 stick butter, softened
1/2 box Confectioner's sugar
Enough milk to make soft enough to put into piping bag.
Mix together until creamy. Add to decorator's bag and add laces to football and add message.
Follow directions above to frost and decorate the cake. Then kick back cheer on your favorite team!