Well, I had leftover frosting after making the other Super Bowl cake, and I had another party to go to.
This is brownie batter baked in an oval pan, with a grass piping tip used to pipe green frosting around the sides, chocolate frosting and sprinkles on top, and white piped letters.
Not so complicated as the other cake, but much easier to throw together.
I also tried making little Oreo truffle footballs a la Bakerella 2008, and all I can say is that these footballs are a little harder to make then they look. It is quite hard to make the football shape for some reason–although I might just have been tired. And when you freeze the truffles before dipping, the footballs go a bit out of shape as they sag on the sheet pan.
On the plus side, they work well with Tofutti “cream Cheese” and pareve Leiber’s chocolate bark.
I also discovered that it is not such a good idea to place these footballs on an icing rack to cool. It does prevent feet from forming under the footballs because the excess chocolate drips through the grate, but the truffles stick mercilessly when they cool. Not worth the aggravation. I was so irritated at my cracked and broken truffles (the result of prying them free from the grate) that I lost all heart for melting and piping white chocolate for the details. Instead I used leftover white frosting and didn’t even bother to unclog the tip when it seemed jammed. There must have been something in the tip because the frosting came out erratically, causing the white piping to look quite sloppy. Oh, well, live and learn.