Birthdays are always very special and especially for Moms if its their kiddoos b’day.
For my football crazy son I decided to make this football cake. With a lot of efforts it came out nice and the happiness and surprise on his face was my reward. What else can a mother want other than their children’s happiness.
So lets start making the yummy delicious Lemon and Blueberry flavored cake by having a look at the ingredients.
(In the below mentioned recipe I got this football cake and five cupcakes). 
  • 2.5cups-All purpose flour/maida
  • 1/2 cup Cornflour
  • 2 tsp-Baking powder
  • A pinch of salt
  • 1 cup-Water
  • 1 cup-Melted butter or Oil
  • 2cup-Sugar
  • 6 tbsp-Yogurt/curd+ 4tbsp water
  • 2 tbsp-White vinegar (substitute is 2tbsp lime juice)
  • 1 tsp- Baking soda
  • 1tbsp- Lemon Zest
  • 1 cup- Blueberries
  • Just keep everything ready as you have to be quick enough to mix the batter.
  • Preheat the oven to 180 degrees C.
  • Prepare the Pan by spraying or applying oil generously and dusting with flour. 
  • First sift the All purpose flour/maida, cornflour with the baking powder and a pinch of salt in a mixing bowl or pan. 
  • Now take butter and melt it in a small pan or microwave.
  • Just melt the butter, there is no need to heat it.
  • When the butter is still warm, add the sugar to the melted butter.(If using oil just warm it a little bit).
  • Stir and mix well. Keep aside. 
  • Now whisk the 6 tbsp yogurt + 4tbsp water till smooth.
  • Add 2 tbsp vinegar.
  • Then add the baking soda and stir.This mixture will be frothy n bubbly. 
  • Pour the butter+sugar mixture, 1cup water and the frothing yogurt+vinegar+baking soda into the sieved flour. 
  • Add Lemon Zest 
  • Be quick enough to fold and make a lump free batter. Do not over fold.
  • Dust the blueberries with some flour. This way neither will they burst while baking nor sink down to the bottom of the batter. 
  • Mix the dusted blueberries to the batter. Mix well. 
  •  Pour the batter in the mold.
  • Shake and tap the sides of the tray so that air bubbles are released.
  • Place the pan in the preheated oven in the center rack.
  • Bake at 180 degrees C for 25-30 minutes or till a skewer inserted in the cake comes out clean.
  • Once done let the pan stand at room temperature for 10-15minutes.
  • Gently run a knife along the edges.
  • Invert the pan on a plate or a wire rack.
  • If you have greased n floured the pan well the cake will glide out smoothly.
  • Let the cake cool down completely.
  • When the cake is completely cool which will take approximately two hours, then we will start with the torting and filling.
  • Next we have to torte/slice the cake.
  • Apply sugar solution to the layers.
  • Put filling. 
  • Crumb coat the cake. 
  • keep it in the fridge for an hour.
  • Start decorating the cake.
  • For markings I made two templates – Pentagon (5-sided)and Hexagon (6-sided). 
  • With Pink icing make the outline.
  • For White part I used Wilton tip 18
  • For Black I mixed Wilton Black Color and Cocoa powder(1 tbsp) and wilton tip 16
  • For Grass mixed green color and used grass tip. 
  • How to make Sugar Solution and Buttercream check here Cake