And when they got off the ice, we had a table all set up with a birthday hockey poster and a huge hockey cake ready for the little hockey players to dig in. So Little Man's hockey buddies helped us sing happy birthday and declared the cakes "Awesome!" and tasty as they devoured it.
this hockey rink cake last year and my son is obsessed with sports jerseys and hockey sticks right now so I found some ideas online and then tweaked them a bit. I started with Betty Crocker Moist cake mix - chocolate because that is my son's favorite but you can really use any kind you want. I baked two cakes in 13x9 glass baking pans according to the directions on the box and let them fully cool. The trick to having super moist cake is to keep an eye and start checking them at the shortest time listed on the box. They will cook slightly more once you remove them from the oven so if you keep them in the oven too long they will dry out. I baked these 3 days before the party. I let them sit uncovered until completely cooled and then covered loosely to let just a little air in.
On day 2 - I made a giant batch of buttercream frosting. This is about double a normal recipe and makes enough to frost about 4 regular cakes. It freezes well though so I almost always make a huge batch. If you will be freezing it - don't color it before freezing or the color may separate when you defrost it.
4 sticks butter (I like Blue Bonnet)
2 1/2 large bags of powdered sugar
heavy whipping cream
Make sure you are working in a cool kitchen or the consistency of your frosting can be effected. Start by beating the butter with an electric mixer until it is fluffy. Add the first bag of powdered sugar about a cup at a time, beating well each time. Add about 2 tablespoons vanilla and 4 tablespoons heavy whipping cream and beat well. Scrap the bowl and begin adding the second bag of powdered sugar, about a cup at a time. As with many trusty recipes, you have to gain a feel for this frosting and what it should look and taste like according to your own preferences. I prefer a stronger vanilla and cream taste and not so sweet so I add a little more vanilla and/or cream if it starts tasting very sugary. I also wanted this to be super stiff so it would harden so I used more powdered sugar to get the consistency I wanted for this cake. If I were just making a regular cake I wouldn't need as much sugar. The powdered sugar taste will also lessen after the frosting sits a bit so if it tastes too sugary or gritty, stick it in the fridge for 5 minutes and then come back and test it before adding anything else. Also, by using only a small amount of the whipping cream instead of making a whipped cream frosting like I did here, you don't have to keep this refrigerated and the frosting will set and form a smooth crust on top that will keep your fondant from sticking.
It was a smash-hit with everyone - looks and taste! Judging by the reaction of the kids and parents I could have a small business making these - hockey stuff is hard to find!