Baseball Hat Cake
by Theresa Cahill
I made this baseball hat cake for a birthday group luncheon and their initials are DCC. They love carrot cake!
So I made a carrot cake with pineapple, coconut & raisins. Then iced it with pineapple/coconut buttercream and covered with black chocolate marshmallow fondant.
I found a recipe online and omitted the walnuts and added raisins:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups vegetable oil
2 cups finely grated carrots
2 teaspoons vanilla extract
1 can drained crushed pineapple
1 cup shredded coconut
1/2 cup raisins
I baked the cakes in a 6" round and half of the Wilton's ball pan. I always bake in a 300 oven for the first 20 minutes and then 325 for another 20 minutes. I find this works better for me than using the cake strips you wrap around the cake pans.
Frosted with pineapple/coconut buttercream which turned out to be difficult to work with under fondant, but it all turned out very well in the end. I just added pineapple & coconut to my buttercream to the taste & consistency I wanted.
I covered this baseball hat cake with chocolate marshmallow fondant using the True Black marshmallow fondant recipe:
6 oz. of semi sweet chocolate chips (about half of a bag)
1 bag of mini marshmallows
3 tbsp. of clear Karo syrup
3 tbsp. water
1 1lb. bag of powdered sugar
Gel black food coloring
I love this recipe, worked perfectly for me, although many people don't care for it! The cap rim was made a few days ahead with gumpaste and dried to the shape of the ball pan, then covered with black marshmallow fondant. Added details with various gumpaste tools.
The cupcakes are the same cake with the same butter cream.
They were so good!