grasshopper football cakes

How To Make grasshopper football cakes

• Step 1
  Make the cake: Preheat oven to 350 degrees. Butter 2 8-by-12-inch cake pans.
• Step 2
  Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess.
• Step 3
  Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl.
• Step 4
  Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
• Step 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.
• Step 6
  Let cakes cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool.
• Step 7
  Cakes will keep, unfrosted and covered, overnight.
• Step 8
  Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water.
• Step 9
  Heat, whisking constantly, until sugar dissolves and mixture is warm, 2 to 3 minutes.
• Step 10
  Remove from heat. Whisk on high speed until stiff peaks form, about 5 minutes.
• Step 11
  Add butter, several tablespoons at a time, whisking after each addition.
• Step 12
  Add creme de menthe and vanilla, and beat for 2 minutes, scraping down sides of bowl as needed.
• Step 13
  Using a paring knife, cut corners off mint candies to shape each into a football.
• Step 14
  Press 3 sprinkles onto each, using frosting as glue.
• Step 15
  Frost cooled cake. Arrange footballs on cakes in 4 rows of 3.
• Step 16
  Cakes will keep, covered, for up to 4 days. Slice just before serving.
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