Ski Cake Recipes

SKI CAKE

Ski Cake image

This recipe was the GranD Prize Winner in the recipe contest for the Maritimes in Canada - So Delicious!! Very easy to see why it won the Grand Prize!!

Provided by Chef mariajane

Categories Dessert

Time 30m

Yield 14 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
1 1/4 cups sugar
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
3 egg whites
3 squares semi-sweet chocolate, grated
2 teaspoons vanilla
3 egg yolks
2 cups icing sugar
1/2 cup butter
2 teaspoons vanilla
3 squares semi-sweet chocolate

Steps:

CAKE: Beat butter and 1 cup sugar until light and fluffy.
In a separate bowl, mix flour, baking powder and salt together; add to butter mixture and mix well.
Add milk gradually.
In another bowl, beat egg whites with remaining 1/2 cup sugar, and fold gently into mixture; add grated chocolate and vanilla.
Grease two 9-inch round cake pans and line with parchment paper.
Pour cake batter evenly between the pans and bake at 350F for 25-30 minutes. Let cake cool.
ICING: Mix yolks, sugar, butter and vanilla until fluffy.
Spread icing on one cake layer; place second layer on top and spread icing over top and sides.
Melt chocolate and drizzle over icing. Use the tines of a fork to make squiggly lines, giving the impression of ski marks in snow.
Makes 14 servings.

Nutrition Facts : Calories 346.4, Fat 14.9, SaturatedFat 9.1, Cholesterol 77.8, Sodium 359.8, Carbohydrate 49.9, Fiber 0.5, Sugar 34.9, Protein 3.9

SMITH ISLAND CAKE

Smith Island Cake image

Really tender cake layers with buttery vanilla flavor. A lightly sweet ganache icing helps balance out the whole thing. Prepare this showstopper for a special occasion and receive rave reviews. Using aluminum pans really speeds up the assembly and cooking process. The batter holds well while the other layers cook.

Provided by Pam Lolley

Time 5h45m

Yield 16

Number Of Ingredients 14

Ingredients

4 cups heavy cream
¼ cup light corn syrup
24 ounces bittersweet baking chocolate, chopped
¼ teaspoon kosher salt
cooking spray
1 ½ cups salted butter, softened
2 cups white sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
3 ¾ cups all-purpose flour, sifted
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
1 ¾ cups buttermilk, at room temperature

Steps:

Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from the heat.
Place chocolate in a large microwave-safe bowl and pour hot cream mixture over top. Sprinkle with salt and let stand 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.
Meanwhile prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Spray nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray that gently with more cooking spray.
Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition. Beat in vanilla.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed.
Divide batter evenly (about 1 cup each) among prepared pans and smooth with an offset spatula. Bake, in batches, until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool in pans on wire rack 10 minutes. Turn cakes out onto wire racks to cool completely, about 20 minutes.
Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with 1/3 cup icing. Repeat the process with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill cake for 1 hour and reserve remaining icing.
Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring after each one, until smooth and pourable, 1 to 1 1/2 minutes. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.
Chill cake until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.

Nutrition Facts : Calories 845.4 calories, Carbohydrate 78.5 g, Cholesterol 188.3 mg, Fat 55.5 g, Fiber 4 g, Protein 10.1 g, SaturatedFat 34 g, Sodium 395.9 mg, Sugar 47 g

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