BRONZE BUDGET BRIDE

• 1 (9 by 5-inch) loaf cake
• 1 to 2 tsp cocoa powder
• Red food coloring
• 1 can (16 oz) vanilla frosting
• 6 vanilla Tootsie Rolls
• 7 white Good & Plenty
• Green food coloring
• Yellow food coloring
• 2 cups flaked coconut
• 1 Tbsp warm water

• A serving platter
• A bread knife
• A clean dish towel
• A rolling pin or a clean, heavy bottle
• Scissors or a sharp knife
• A medium bowl

Trimming the cake:

1. Place cake on a serving platter. Using a bread knife, cut the cake into the shape of a football (see template). Bevel the sides of the cake.

Frosting the cake:

1. Add the cocoa powder and a few drops of red food coloring to the vanilla frosting. Mix well to achieve the desired reddish-brown football color.
2. Spread the frosting on the cake to cover completely. Let the cake stand for 30 minutes.

To finish the decoration:

1. Gently press a clean dish towel against the frosting to create the football texture.
2. Microwave the vanilla Tootsie Rolls for 2 to 3 seconds to soften slightly. Press the vanilla Tootsie Rolls together.
3. Use a rolling pin or a clean, heavy bottle on a clean work surface to roll the vanilla Tootsie Rolls into a 2 by 8-inch rectangle. Cut lengthwise with clean scissors or a sharp knife to make two 1 by 8-inch strips.
4. Arrange the vanilla Tootsie Roll strips at either end of the cake, about 2 ½ inches from each tip.
5. Place the white Good & Plenty on top of the football for the laces, as pictured.

For the "grass":

1. Place the flaked coconut into a medium bowl. Add green food coloring, a few drops of yellow food coloring, and 1 Tbsp warm water to the flaked coconut. Rub together until all of the coconut is tinted.
2. Arrange the coconut "grass" along the base of the cake.

Cake Anatomy: