Ektelon Racquetball Cake
by Mildred Delgado
I made this cake for my husband who is an excellent racquetball player. For this cake, I used a 12 X 3 circular cake. It is a Spanish Butter Cake recipe which holds the shape very well.
I cut two 6 inches circles and had to be creative and used was left for the small part on top. I carved them into a baseball hat.
Afterwards, I soaked the cake on a rum flavor glaze for about 4 hours; then I let drain the excess of glaze. I used a 6 inches cake board on every bottom of cakes. I stacked them using buttercream between layers to affix the cakes.
I cover it with buttercream and then I used red colored fondant to cover the cake. I used the zipper impress to mark the stitches on the top and front part of the hat. For the racquetball logos, I printed them on a sheet of paper, used an exacto knife to cut the words out of a black icing sheet, and placed them as appropriate on the cake.
I made the front of the hat in fondant, put the cutout logo on it, let it dry, and affixed it to the cake with water.
For the back, I shape fondant and cut a strip of the black icing sheet and affixed another logo on it.
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