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Bouncing Ball Cake

  • Servings: 10
  • Yield: Serves 8 to 10
Bouncing Ball Cake

Source: Martha Stewart Kids, Spring



  1. Place 1/4 cup buttercream in each of 3 bowls; tint buttercream in one bowl red, another yellow, and another blue. Transfer each color to a pastry bag fitted with a coupler and a small plain round tip (such as Ateco #4); set aside.

  2. Using a serrated knife, trim tops of cakes level. Place 1 cake layer on a cake stand or a cardboard round wrapped in parchment paper. Spread with 1 1/2 cups buttercream. Top with remaining layer. Thinly coat top and sides with buttercream. Refrigerate 30 minutes. Remove from refrigerator, and frost with 2 cups buttercream. Using a toothpick, make an outline of dashed arches on side of cake. Pipe red, yellow, and blue buttercream dashes over the outlines. Switch to a 1/4-inch plain round tip (such as Ateco #12) to make "balls" of frosting at end of each dashed line. Pipe 6 "balls" around top edge of cake. Cake can be refrigerated up to 6 hours.

Reviews (1)

  • swellskr 20 May, 2009

    I made this cake for a 5-y.o.n n n n n n s party, letn n n n n n s just say the cake was a bigger hit for the adults than for the kids.
    1. The frosting recipe makes way too much for the cake, halving the recipe would make more than enough icing.
    2. This type of icing was very inappropriate for a childn n n n n n s birthday cake. It was overly rich in flavor; something the adults appreciated, but not the children.
    Cute cake, make with a different icing! Overall disappointed that M.S would have recommended for a childn n n n

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