My oldest son turned 8 this week. He loves skateboarding and requested that I make him another skateboard cake this year. Last year I did a blue cake with a lightening bolt, but this year I wanted to get a little fancier. I found a Tony Hawk logo online and drew a replica on some paper, cut it out and then traced it onto the cake using a toothpick. I then filled everything in with frosting and made up the rest of the design as I went along. I used a simple 1,2,3,4 Cake recipe from the back of the Swan's Down Cake Flour box. I added a little extra vanilla extract though, because I really wanted the vanilla flavor to stand out. I divided the batter between a 13x9 pan and one 9" round pan. Once cooled, cut the round cake in half and place one side on each end of the 13x9 cake. Cut and shave off sides to look like a skateboard deck. I took the easy way out and used mini chocolate doughnuts and Pirouette cookies for the wheels. This really is an easy cake to make and the boys just loved it!
source: Swan's Down Cake Flour box
1 cup butter, softened
2 cups sugar
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Butter and flour cake pans.
In mixing bowl, cream butter and gradually add sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, sift together, flour, baking powder and salt. Add flour mixture, alternately, with the milk and vanilla, to the butter mixture (3 additions of dry mix, 2 additions of the wet ingredients, always start with the dry and end with the dry). Beat until smooth after each addition.
Pour batter into cake pans and bake for 25-30 minutes. Cool in pans 10 minutes, then remove and finish cooling on racks.
Wilton's Buttercream Icing
source: Wilton 2007 Cake Decorating Handbook
1/2 cup Crisco shortening
1/2 cup butter
1 teaspoon vanilla extract (use clear, for perfectly white icing)
4 cups sifted confectioner's sugar (about 1 lb)
2 tablespoons milk or water, to thin icing
Cream the butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been incorporated, add milk or water, and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. This icing can be stored 2 weeks in refrigerator. Re-whip before using. Makes 3 cups. (I doubled this recipe for the skateboard cake)