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Recipes
Soccer Ball Cakepops

Soccer Ball Cakepops

Ingredients

Working Method

Base

Mix the Tegral Satin CL Devil’s Food Layer Cake with the first water on low for 1 minute then medium for 2 minutes.
Add the second water and Oil and mix on low for 1 minute, scrape and mix on medium for 2 minutes.
Add the last water and mix on low for 1 minute, scrape and mix on low for 2 minutes.
Bake in a lined 8in round for about 24-28 minutes at 350F. Do not overbake.
While warm, add cake to a stand mixer fitted with a paddle attachment and mix on low, once this mixture becomes dough like, scoop into small balls, insert a cake pop stick and refrigerate.

Decoration

Heat Coverlux dark between 115F-122F, add to a piping bag
Pipe evenly spaced pentagons, connected by thin lines into a half sphere mold. Allow to set.
Heat Coverlux White between 115F-122F and cast your mold. This will create a half soccer ball.
Once fully set, remove from the mold
Heat the edges of the half spheres so they are slightly melted and sandwich two halves around the cake ball.

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