Football is a really popular sport here in Norway, but did you know that it’s actually not the Norwegian league that’s most popular?
Believe it or not, but it’s actually Premier League, the English football league! We just love English football, and Norwegians are the largest fanbase for English football in the world, outside England.
Ever since the state TV channel started airing match of the week from England in 1969, Norwegians have been madly in love with English football. It doesn’t matter if it’s Manchester United, Liverpool, Tottenham or Newcastle, Norwegians go crazy for their team.
In fact, every year thousand of Norwegians travel across the pond to England to go to matches and see their team live. They read every news article about their team they can find, they know all the names of the players, they discuss which players should be sold or bought, and they have a TV room in the basement painted in team colours and decorated with team flags. The kids get their team kit before they can walk, and certainly know which club is best, and which are rubbish as soon as they can talk.
I actually walked behind a random guy at the subway the other day, and he was talking with a friend on his phone. They weren’t discussing where to go out for drinks, school work or anything like that. They were discussing English football, and which players he thought should be sold because they were crap. True story, and totally normal in Norway 🙂
I have a friend like this. Chris. He’s just like that. He loves Everton. Everton is his team, and he lives and breathes football.
His whole day is affected when it’s match day. He’s nervous and agitated. His wife doesn’t give a crap about football, but I think she is pretty understanding and cool about it. When his dear Everton loses, he gets one hour to sulk and moan. Two hours if they lose to Liverpool. Then he needs to snap out of it. I think it’s a pretty good deal 😉
So when a guy like that turns 40, and is celebrated with a big surprise football themed party, you know the cake needs to match. It needs to be a fooball cake. And obvously in this case, it needs to be an Everton cake. It would be fun to make a Liverpool cake and serve, though! But I think our friendship would be in danger if I did that.
Cakes covered with fondant normally looks quite fancy and difficult to make, but I swear this cake isn’t as hard to make as it looks.
It’s basically made of two chocolate cakes, sliced in half to make four layers. There’s regular chocolate frosting between the layers, and white chocolate frosting outside the cake. White chocolate frosting supports the layer of fondant better, because it sets hard.
Then I bought an edible logo online from someone who prints edible pictures, and added that to the top of the cake. I’m confident you can nail this cake as well, if you follow my recipe and guide 🙂
If you’re wondering what the cake looks like inside, you can take a look at this four layer carrot cake. It’s basically the same, only chocolate cake instead of carrot cake.
Do you know any football fans who would love this cake?
- 6 eggs
- 900 mls sugar
- 500 grams butter
- 1200 mls flour
- 6 tsp baking powder
- 6 tsp vanilla sugar
- 6 tbsp cocoa
- 2 tbsp espresso powder
- 500 mls milk
- 200 grams butter
- 700+ grams confectioner's sugar
- 3 tsp vanilla sugar
- 3-4 tbsp milk
- 200 grams butter (room temperature)
- 600+ grams confectioner's sugar
- 2 tsp vanilla sugar
- 2 eggs (room temperature)
- 200 grams white chocolate
- Set the oven to 180 C, and cover two 24 centimeter cake tins with baking paper and pam or something similar.
- Beat egg and sugar white.
- Melt the butter.
- Mix flour, baking powder, vanilla sugar, cocoa and espresso powder, and alternate with milk and butter into the beaten eggs and sugar.
- Use a spatula to scrape over the bottom to make sure everythings is blended.
- Divide the batter between the two tins. Make sure it's even.
- Place in oven. Bake both at the same time if you've got space. One at a time if not. It needs to bake for about 1 hour and 10 minutes.
- Test to see if the cakes are done. Insert a cake needle in the middle of the cake. If it comes out clean, the cake is done.
- Leave the cakes in the tins and let them cool on a wire rack.
- Once cooled, remove from the tins and cut into layers. I use a cake divider because it makes a straighter cut than trying to cut with a knife. Divide horizontally, so you've got four layers.
- Set the four cake layers aside and make the chocolate buttercream.
- Use room tempered butter.
- Add confectioner's sugar and vanilla sugar to a bowl, and add the butter. Blend.
- Once well blended, add the milk. Beat until it becomes airy.
- Spread 1/3 of the buttercream over the bottom layer. Not the sides. Make sure it's even.
- Place the next layer on top and cover with another 1/3 of the buttercream.
- Place the third layer of cake on top and cover with the last 1/3 of the butter cream.
- Place the fourth and top layer of cake on top of the others, and set aside.
- Melt the chocolate over a water bath. Stir, so it doesn't burn.
- Add 500 grams confectioner's sugar, vanilla sugar, eggs and butter in a bowl, and blend until creamy and brighter. Scrape down the bowl with a spatula to make sure everything is properly blended.
- Add the melted chocolate and stir. The last confectioner's sugar is needed to make the frosting the right consistency, but exactly how much you need will vary, so you need to try a bit at a time. Add more and stir until you are happy, it needs to be thick enough to sit well, but not so thick you will only get lumps.
- Cover the cake with a crumb layer first. This is a thin layer of frosting, which binds all the crumbs so there's no crumbs visible under the fondant.
- Set the cake in the fridge to set for at least 30 minutes.
- Take it out and frost the top and outside of the cake and leave it in the fridge for at least a couple of hours to set. Over night is fine. It needs to set completely before you place the fondant on top.
- The cake is covered with a lid of fondant. The important thing to consider, is how big you need to buy or roll out the lid. You need to measure the cake. Add the height of the cake, pluss the radius, and then again the height. So say the cake is 11 centimeters high. We know it's 24 cm across, because that's the tin we used, and then it's 11 centimeters down again on the other side. That equals 46 (11+24+11). And then you need to add some centimeters to have some extra fondant to go on, so make it like 50-55 centimeters, for instance.
- You need a big space to roll out, and add some confectioners' sugar under the fondant so it doesn't stick. Don't flip it while rolling, but keep turning it so it doesn't stick, and is evenly rolled. Once big enough, lift the lid carefully over the cake, making sure you have extra fondant on all sides. You can use the rolling pin to help lift.
- Use a smoother to even out the top, and start working on the sides. A trick is to actually push the fondant a bit up and towards the cake from the bottom. Keep using the smoother to even it out. Once you're done, use a pizza wheel to carefully cut away the exess fondant, and push the bottom in against the cake.
- Place the premade logo on top of your cake, and decorate with a little green frosting piped around the bottom of the cake to hide the seam where the cake meets the cake board. If you use tip 233 or 21 from Wilton and pipe small dots it will look like grass.