For the second weekend in a row, the South Florida weather is keeping my family home instead of at the beach, in fact this morning our roof started leaking because of all the rain. This means that I have three very impatient boys, who would much rather be outside playing instead of playing inside. To encourage teamwork, I decided to make an attempt at making homemade air plane cakes. I used this fabulous chocolate cake recipe as a base for the airplane cakes, but I did make a few adjustments to fit what I had on hand.
Just as I thought that I had put together the perfect airplane cakes, my aspiring pilot came to my rescue, and it turned out that I was missing some very important features including tail fins and engines. I made my own homemade icing, which the boys love. However, the homemade icing just doesn’t hold up to the South Florida heat as much as the storebought icing does. So, if it is warm when you are making this cake, or when you are serving it, I definitely recommend using storebought icing.
Air Plane Cakes Recipe:
- 3 cups packed brown sugar
- 1 cup butter or margarine, softened
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 2 2/3 cups all-purpose flour
- 1 1/2 cups of chocolate chips (I used 60 percent cacao)
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups sour cream
- 1 cup boiling water
Air Plane Cakes Directions:
- Cream brown sugar and butter.
- Add eggs, one at a time, beating well after each addition until fluffy.
- Add vanilla.
- Combine flour, baking soda and salt, add to the mixture.
- Over a waterbath melt the chocolate chips, then add them to the mixture.
- Add sour cream a little at a time, and mix on low.
- Stir in water until blended.
- Pour into 1 large round cake pan, and a rectangle bread pan.
- Bake at 350 degrees F for 35 – 50 minutes depending on cake pan sizes. (check with toothpick)
- Cool in the pans for 10 minutes; then move to wire racks to cool completely.
Creating The Air Plane Cakes
- Cut the rectangle cake in two
- Turn one of the sides over on the side, so that the cut part turns downward. This makes icing the cake easier in the end.
- Cut the second part into two, but make one piece a 1/3 cut
- Cut the larger part of the cake piece down the middle to make the wings.
- Put the wings toward the main plane piece, and cut a triangle off, so that they fit properly, while turned a bit backwards.
- Now cut the tail fin out of the 1/3 cut of cake. Make two cuts and put them together on top of the back part of the main plane piece.
- Out of the remaining 1/3 cut cake piece, cut two slim triangles for the back wings, and two half circles out for the engines.
4 cups of powdered sugar
4 tablespoons of butter (softened at room temperature for 10 minutes)
2 tablespoons vanilla
2 tablespoons water
Take a look at the airplane cakes…before and after icing
Do you have an aspiring pilot in your family?