I was asked to make a cake for a high school basketball team for a dessert dash. It was a challenge to make but worth it! Plus it’s chocolate nutella so you know it’s tasty! I used the same cake recipe and frosting as my Chocolate Nutella Cupcakes. It’s also a great cake to make for the NBA playoffs since the Golden State Warriors are in the running! Go Warriors!
For the cake I used a half round cake pan. Make sure to coat the pan with lots of non stick spray so the cake doesn’t stick to the pan after it’s baked. Let the cake cool completely. Cut the cake in half and apply frosting to the middle of the cake. Attach the top of the cake and coat the whole cake with rest of the frosting.
I used a half sheet cake board for the background.
I used marshmallow fondant to decorate the outside of the cake. It’s expensive to buy fondant so I wanted to make my own. Make the fondant, add orange gel food coloring and roll it out to about an 1/8 inch thick and cover the cake with fondant. Decorate the rest of the cake with the rest of the fondant and color the fondant with the corresponding colors for the back board, ball lines and if you want a team name added. When you add the basketball to the cake board make sure you have a round cake board under the basketball cake. The oils will spread onto the half sheet cake board if you don’t have a mini round one directly under the cake. Once the black lines are on the basketball, add the red rim and basket hoop strings.
Chocolate Nutella Basketball Cake
- 1 box chocolate cake mix or your favorite homemade recipe
- 1 cup butter
- 1/2 cup shortening
- 1 cup Nutella hazelnut spread
- 4-5 cups powdered sugar
- 3-4 tbsp milk or water
- 16 ounce package mini marshmallows
- 2-5 tbsps water
- 8 cups powdered sugar
- 1/3 cup vegetable shortening
Bake cake as directed on the box. Let the cake completely cool.
Beat together butter and shortening until smooth.
Add Nutella and mix until smooth.
Slowly add 4 cups of powdered sugar and mix until smooth.
Add 2-3 tbsp of milk or water and mix until smooth.
Add fifth cup of powdered sugar and mix until smooth.
Add more water or milk until the right consistency.
Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl.
Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until they are melted and smooth.
Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
Grease your hands and your counter-top generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough.
Add more confectioners' sugar as needed and re-grease your hands the counter-top as needed.
If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
To color fondant, add a little gel color to your desired amount and knead it with your hands until it absorbs all of the color. Add more color as needed to reach the desired colored. (I use medical gloves when mixing in the color. It's very helpful while cleaning your hands after).
Follow directions above to assemble and decorate the cake.
TO STORE FONDANT:
To store the fondant, coat it with a thin layer of shortening, wrap it tightly with plastic wrap, and the place it in a resealable bag with all the air squeezed out. It will keep well in refrigerator for several weeks.
When ready to use, knead fondant until smooth. Roll out fondant 1/8 inch thick.