We LOVE football here at Cake Doll, so we're just a little sad when the Super Bowl comes around, because it means the end of another season. This cake let's you go out with a BANG, using pre-made store-bought ingredients and some simple and inexpensive tools from WILTON !
Bake the two 6"x2" cakes according to box instructions and allow them to cool. Using a serrated knife or cake leveler, slice the cakes into 4, 1" thick layers.
Prepare the frosting: Use a stand mixer fitted with the paddle attachment and combine all of the frosting and the 4 sticks of butter. Mix on medium speed until combined and fluffy. Slowly add the powdered sugar and gradually increase the speed to high until the frosting is combined and fluffy.
Layer the cakes on a serving plate or decorating turntable, spreading about 1/2" of the frosting between the layers. Place the cake in the freezer for about 20 minutes to allow the frosting layers to set.
Finish frosting the cake, using an icing smoother or other sharp, straight edge to smooth out the frosting after each coat. Refrigerate or freeze the cake for 15-20 minutes after each coat of frosting to set each one.
Prepare the ganache: Place each color of candy melts in a separate microwave safe bowl with 2 tbsp. heavy whipping cream. Microwave each color separately on medium heat for 2 minutes. Stir until the ganache is combined and smooth. Transfer each color to separate squeeze bottles and allow them to cool for several minutes before slowly squirting each color around the top edges of the cake. Red can go all the way around first, then black on half and blue on the other half.
Finish with red and black candies and edible images. Refrigerate the cake until ready to serve.