The number one gift on my son’s Christmas wish list was a longboard. He learned how to ride one with his friends at the beach this summer and has been desperate for one ever since. My husband & I let Santa know that WE wanted to give it to him! The designs on these longboards are really works of art. I cannot even begin to tell you how long we searched for the perfect one for our special gift. We fell in love with the giant squid eating a lighthouse!! Isn’t it cool? 😉
So, of course, I tried to recreate this design on his 11th birthday longboard cake. (It’s pretty close considering I recreated the design with cookies and m&m’s!)
The second special thing I must share about this cake is where I got the amazing recipe. One of my friends gave me a very special- out of print- cookbook for Christmas. She has a copy and I had been desperate for my own. It is loaded with gold standard recipes for classic baked goods. The author’s shop is now known as Tate’s Bake Shop in Southampton, New York. What a sweet friend! ❤ I love it!!
The cake and icing recipes were adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King. I used unsalted butter and coarse salt. I also baked the cake in a convection oven. I made the squid, house, and axles with my birthday Number Cookie recipe. If you have been following my blog, you can guess that my son wanted Roman numeral “11’s” (XI’s) this year! 🙂
For the Yellow Cake:
Yield: Makes one 9-inch 2-layer cake (or 1 longboard cake)
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp coarse salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 eggs, separated
- 1 tsp vanilla extract
- 1 cup sour cream
- chocolate icing (recipe below)
- Preheat oven to 350 degrees, preferably on convection. Grease and flour pans of choice, two 9-inch round cake pans for a layer cake or one Pullman loaf pan, one mini loaf pan, and 4 cupcake tins for a longboard cake.
- In a large bowl, sift together flour, baking soda, baking powder, and salt.
- In another large bowl, cream butter and sugar with an electric mixer until light and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Beat in vanilla.
- Add dry ingredients alternately with the sour cream, ending with the dry ingredients.
- In a separate bowl, beat egg whites until stiff. Fold egg whites into cake batter, and pour into the prepared pans.
- Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean.
- Remove pans to a wire rack. Cool 10 minutes before removing cake from pans; finish cooling on a rack.
For the Chocolate Icing:
Yield: 3 1/2 cups (enough to ice a 9-inch layer cake or 1 longboard cake)
- 1/2 cup unsalted butter
- 1 1/2 cups semisweet chocolate chips
- 2/3 cup milk (I used 1 percent)
- 1 tsp vanilla extract
- 1 cup Confectioners’ sugar
- Melt butter and chocolate chips in the top of a double boiler.
- Stir in milk; add vanilla.
- Stir in sugar.
- Place mixture in the bowl of a stand mixer.
- Chill mixture for 45 minutes, then beat with an electric mixer every 15 minutes (chilling mixture between beatings) until it becomes light and thick enough to spread. (This will take three or four beatings.)
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