Baseball Field Cake

Shopping list

• 2.75 cups all-purpose flour

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• 2.5 tsp baking powder

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• 0.5 tsp salt

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• 1 cup unsalted butter — 2 sticks, softened

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• 1.5 cups granulated sugar

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• 4 eggs large eggs — room temperature

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• 1 tbsp vanilla extract

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• 1 cup whole milk — room temperature

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• 1.5 cups unsalted butter — 3 sticks, softened

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• 4 cups powdered sugar

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• 3 tbsp heavy cream

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• 1 tsp vanilla extract

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• 1 tube green gel food coloring — for the grass

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• 1 tube brown gel food coloring or cocoa powder — for the infield dirt

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• 1 tube white writing icing or fondant — for the baseline markings and bases

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• 1 Pot chocolate sprinkles or crushed graham crackers — optional, for texture on the dirt

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Step by step

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a standard 9x13-inch baking pan.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3– 4 minutes until light and fluffy.

4. 4

   Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract.

5. 5

   Alternate adding your dry ingredient mixture and the milk to the butter mixture on low speed, starting and ending with the dry ingredients. Mix just until combined.

6. 6

   Pour the batter evenly into your 9x13-inch pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

7. 7

   Divide your buttercream. Color the majority of it green, and set aside a smaller portion to color brown.

8. 8

   Frost the entire top and sides of the cake with a smooth base layer of green frosting to represent the outfield grass.

9. 9

   Using a toothpick, lightly sketch a baseball diamond on one side of the cake. Fill the infield area with your brown frosting.

10. 10

    Pipe white lines along the baselines, place square white frosting dabs or fondant squares for the bases, and pipe a pitcher's mound in the center of the diamond.