grasshopper football cakes

How To Make grasshopper football cakes

• 1

  Make the cake: Preheat oven to 350 degrees. Butter 2 8-by-12-inch cake pans.
• 2

  Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess.
• 3

  Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl.
• 4

  Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
• 5

  Pour half the batter into each of the prepared pans. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes.
• 6

  Let cakes cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool.
• 7

  Cakes will keep, unfrosted and covered, overnight.
• 8

  Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water.
• 9

  Heat, whisking constantly, until sugar dissolves and mixture is warm, 2 to 3 minutes.
• 10

  Remove from heat. Whisk on high speed until stiff peaks form, about 5 minutes.
• 11

  Add butter, several tablespoons at a time, whisking after each addition.
• 12

  Add creme de menthe and vanilla, and beat for 2 minutes, scraping down sides of bowl as needed.
• 13

  Using a paring knife, cut corners off mint candies to shape each into a football.
• 14

  Press 3 sprinkles onto each, using frosting as glue.
• 15

  Frost cooled cake. Arrange footballs on cakes in 4 rows of 3.
• 16

  Cakes will keep, covered, for up to 4 days. Slice just before serving.
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