Soccer Ball Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 ½ to 3-quart oven-safe bowl with cooking spray and dust with flour. In a small bowl, combine the white sugar with black gel food coloring, mixing until you achieve a deep, even black color. Set aside. (Prep time: 5 minutes)

Recipe View 1 hrs 15 mins Prepare the yellow cake mix according to package directions. Pour the batter into the prepared bowl and bake in the preheated oven until a wooden skewer inserted into the center comes out clean. (Bake time: Approximately 1 hour 15 minutes).

Recipe View 30 mins Let the cake cool in the bowl for 15 minutes before inverting it onto a wire rack to cool completely. (Cooling time: Approximately 30 minutes)

Recipe View Once the cake is completely cool, use a serrated knife to trim the flat side to create a stable base. Place the cake onto a cake board or serving plate. Carefully trim the edges of the cake to round it into a ball shape.

Recipe View Generously frost the entire cake with vanilla frosting, creating a smooth, even surface.

Recipe View Using a toothpick, lightly draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons, creating the classic soccer ball pattern. Continue this pattern across the entire surface of the cake.

Recipe View Cut the black licorice whips into approximately 1 ½-inch pieces. Carefully place the licorice pieces along the toothpick lines to define the pentagons and hexagons.

Recipe View Fill the pentagon shapes with the black-colored sugar, gently pressing it into the frosting to adhere.