Ektelon Racquet Cake
by Mildred Degado
(Milledgeville, GA)
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This cake is for Bob, my husband’s racquetball coach. To make this cake, I used 1 sheet cake pan. It is a chocolate cake; I used 4 quarts of batter. For the filling, I used chocolate fudge and caramel filing.
My husband carved the cake using a racquetball actual size template. It is 10 X 22 inches. I covered the cake with white butter cream icing. I used white fondant to cover the cake.
First, I covered the center (face of the racquet) and trim the edges. Then, I covered the sides. I made the sides large enough and I folded over the top so it will overlap some giving the edge of the racquet look.
Then, I covered the grip handle by giving the diagonally look as well. We use the exact measurements of the grip and placed the fondant on the handle.
I airbrushed the upper part of the edge as well the handle in black; the lower part of the edging in royal blue colors with a slighter blue color for the center.
Using a red sugar sheet, my husband traced and cut with an x-acto knife the red Ektelon logo and placed it on the center of the cake. For the strings those were piped; I used a ruler for alignment.
We made sure that all of the strings were on it on the exact position as on the real racquet. I made the handle cord as the strings, piped. I made the white towel out of fondant.
I used one of my husband's gym towels and pressed it against the fondant and gave it the towel texture. You cannot see it that well on the picture, but it got the feel of a real towel.
I made the ball with red fondant. I made a small stencil of the Ektelon @ logo, cut it with an x-acto knife, and stamped it on the ball using gold ink.
On this logo, I even included @ at the end of Ektelon, that was hard to cut because it is so small, but it turned out great. I made, traced, and cut a logo placed on the bumper guard.
I made two more small logos and placed them on the outside side edge. We really enjoy making this cake, and Bob absolutely loved it.
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