Mix together your wet ingredients if you’re baking from scratch or using a box cake mix. This will ensure your eggs are properly beaten and incorporated throughout your batter evenly.

Mix your dry ingredients together if you’re cooking from scratch, using a whisk. Or add your dry cake mix to your bowl of wet ingredients and mix it all together.

I used seven inch round cake pans. I suggest using two of these pans per one box of cake mix. A two layer cake will be just fine unless you’re feeding a large crowd. I made three layers as you’ll see in the photos below.

While your cake is baking, make your buttercream frosting by beating together butter, powdered sugar, vanilla and heavy cream (or milk). For one batch of frosting, use one cup of room temperature unsalted butter, four cups of powdered sugar, two teaspoons of vanilla and 2-4 tablespoons of cream. Use a stand mixer or hand mixer; you won’t be able to do it with muscle and a whisk.

You’re going to need white, black and red frosting for decorating a Pokeball cake. The majority of your frosting will be white so you can use it as your crumb coat and between layers of the cake.

Scoop out about one cup of frosting that you will add red food coloring to. (After your crumb coat and white star tip frosting decorations you may have more white frosting left to add in, but setting aside at least 1 cup is a safe place to start.)

I only used about 3 tablespoons of black frosting and then divided my remaining frosting between two bowls and colored half of it red.

Take your cakes out of the oven and let them cool to room temperature in the pan. Once they are cool, remove them from the pan and wrap them in plastic wrap. They can chill in the fridge or freezer before you’re ready to decorate. A cold cake is easier to add frosting into and to decorate.

If needed, trim the top and edges of the cake with a large serrated knife (like a bread knife) to make them flat and symmetrical.

Start by putting your first cake layer on a cake board. Use white icing between the layers of your cake and a thin layer of buttercream on the sides and top of the cake to create a base layer called a ‘crumb coat’. This will catch all the crumbs and give your next layer a good base to stick onto. To spread your icing evenly, use an offset spatula.

Put your cake in the fridge after adding your crumb coat and get ready to decorate.

First, use a toothpick to draw outlines on the cake to help create symmetry. Use a round cookie cutter or glass to create a circle on top of your cake.

Use an open star tip and a piping bag to decorate your cake. I used Wilton Star Tip #21. Start with the white frosting first and add white stars of frosting to the round center of your cake and outline. Then fill in the white half of your cake.

Next, use a fresh piping bag and clean your star tip. Use the same #21 star tip with your red frosting to outline your red section and fill it in with red frosting stars.

Lastly, use a fresh piping bag and clean your star tip again for black. Use your black frosting to pipe a black circle around the white circle, and down the sides of your cake to finish your Pokeball look.