Snowflake Cake Recipes

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HOLIDAY SNOWFLAKE CAKE



Holiday Snowflake Cake image

The coconut sprinkled on this old-fashioned, fluffy white cake gives the impression of snow, without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. It's best to frost the cake just before serving as the frosting may soften over time. -Lynne Peterson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

2 large eggs plus 4 large egg yolks, room temperature
1-1/2 cups sugar
1 cup 2% milk
1/2 cup butter, cubed
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 cup chopped nuts, optional
FROSTING:
1-3/4 cups sugar
1/2 cup water
4 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups sweetened shredded coconut

Steps:

  • In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired. , Pour into 3 greased 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage). , Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency., Place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut.

Nutrition Facts : Calories 376 calories, Fat 12g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 195mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.

SNOWFLAKE CAKE



Snowflake Cake image

There will be a flurry of fuss when our eye-catching cake appears on your holiday table. Have fun fashioning snowflakes from fondant.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 3h5m

Yield 40 servings.

Number Of Ingredients 36

CAKE BATTER:
3-1/2 cups shortening
7-1/2 cups sugar
30 egg whites
4 cups milk
3 tablespoons plus 1 teaspoon clear vanilla extract
10 cups all-purpose flour
3 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
COCONUT FILLING:
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 cans (13.66 ounces each) coconut milk
1 cup half-and-half cream
8 egg yolks, beaten
2 tablespoons butter
1 teaspoon clear vanilla extract
1 cup sweetened shredded coconut
FROSTING:
1 cup shortening
1 cup butter, softened
8 cups confectioners' sugar
6 tablespoons milk
2 teaspoons clear vanilla extract
DECORATIONS AND ASSEMBLY:
11 wooden dowels (eight 2-3/4 inches x 1/4 inch, three 3 inches x 1/4 inch)
3 cardboard cake circles (one 8 inch, two 5 inch)
3 packages (1-1/2 pounds each) ready-to-use rolled white fondant
Assorted snowflake cookie cutters
White edible glitter
1 small new paintbrush
Additional clear vanilla extract
2 to 3 drops blue food coloring
Pastry bag and round pastry tip #4
Rock candy

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. In another bowl, combine the egg whites, milk and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with egg white mixture, beating well after each addition., Pour 2 cups batter into each of four greased and floured 6-in. round baking pans. Pour 3 cups batter into each of four greased and floured 9-in. round baking pans. For 6-in. pans, bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. For 9-in. pans, bake at 350° for 27-33 minutes or until a toothpick inserted in the center comes out clean. (Smaller cake pans have a deeper fill and need to bake longer.) Cool the cakes for 10 minutes before removing from pans to wire racks to cool completely. , For filling: In a large heavy saucepan, combine the sugar, cornstarch and salt. Gradually whisk in coconut milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. , Transfer to a large bowl. Cool to room temperature. Cover surface of filling with waxed paper; refrigerate until cooled. Stir in coconut., For frosting: In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth., To assemble cake: Level cake tops if necessary. Place a 9-in. cake on a serving plate; spread with 1-1/4 cups filling. Top with second 9-in. cake; spread top with 3/4 cup frosting. Insert four 2-3/4-in. wooden dowels 1-2 in. apart into center of cake to support the next layers. , Place third 9-in. cake on an 8-in. cardboard circle; place over cake on platter. Spread with 1-1/4 cups filling. Top with remaining 9-in. cake. Frost top and sides of cake with about 2 cups frosting, forming a crumb coating. Roll out 1-1/4 pounds of fondant into a 21-in. circle. Drape over cake and gently smooth, working from the center. Trim ends. Insert four 2-3/4-in. dowels 1 to 2 in. apart into center of cake. Set aside., On a work surface, place a 6-in. cake on a 5-in. cardboard circle. Spread with 1 cup filling; top with second 6-in. cake. Spread top with 1/2 cup frosting. Insert remaining dowels 1 to 2 in. apart into center of cake. Place third 6-in. cake on remaining cardboard circle and position on dowels; spread with 1 cup filling. Top with remaining cake. Frost top and sides of cake with about 1-1/4 cups frosting. Roll out 1-1/4 pounds of fondant into an 18-in. circle. Drape over cake and gently smooth, working from the center. Trim ends. Gently place 6-in. layer cake on 9-in. layer cake., Roll out remaining fondant to an 1/8-in. thickness. Cut with snowflake cookie cutters. Reroll scraps if desired. Place glitter in a small bowl. Press one side of each snowflake into glitter. With a paintbrush, brush vanilla over plain sides of snowflakes; secure onto cake. , In a small bowl, beat food coloring and remaining frosting until smooth. Cut a small hole in the corner of a pastry bag; insert pastry tip. Fill with blue frosting; pipe desired design over cake. Decorate with rock candy. Refrigerate leftovers.

Nutrition Facts : Calories 924 calories, Fat 37g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 277mg sodium, Carbohydrate 138g carbohydrate (112g sugars, Fiber 1g fiber), Protein 8g protein.

SIMPLE SNOWFLAKE CAKE



Simple snowflake cake image

A simple, but sophisticated decoration for a homemade or bought cake - it'll only take half an hour

Provided by Angela Nilsen

Time 30m

Yield Covers a 20cm round christmas cake

Number Of Ingredients 9

1 x 20cm round Christmas cake , homemade (see 'Goes well with' recipe) or bought
1 tbsp clear honey
300g marzipan
2 egg whites
about 500g sifted icing sugar
1 tsp glycerine
silver dragees
approx 65cm wide silver ribbon (available from cake decorating suppliers or stationers)
approx 65cm clear snowflake ribbon (available from Paperchase)

Steps:

  • Brush the top of the Christmas cake with honey. Roll out the marzipan, then trim to fit the top of the cake, using the cake itself or the cake tin as a template. Lay the marzipan on top of the cake, then press down lightly.
  • Lightly beat the egg whites with a fork, just to break them up, then gradually beat in the sifted icing sugar until you have an icing that forms soft peaks. Beat in the glycerine to stop the icing from getting too hard. Spread and thickly swirl the icing over the marzipan, then scatter with silver dragees. Decorate by wrapping round a silver ribbon and then the clear snowflake ribbon.

Nutrition Facts : Calories 593 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 84 grams sugar, Protein 8 grams protein, Sodium 0.4 milligram of sodium

SPARKLING SNOWFLAKE CAKE



Sparkling snowflake cake image

This stylish, shimmering cake is ideal if you've had some practice at cake decorating before

Provided by Jane Hornby

Categories     Dessert

Time 1h30m

Yield Cuts into 12 slices

Number Of Ingredients 4

18-23cm fruit cake (see link below) covered with marzipan and ready-to-roll white icing
250g white ready-to-roll icing
1 quantity soft royal icing
edible silver lustre, edible silver balls and edible sparkles , fine writing tube and small piping bag

Steps:

  • Knead the ready-to-roll icing until smooth, then roll out to approx 1cm thickness. Using snowflake cutters of various sizes, stamp out 3 snowflake shapes. Lay the snowflakes on baking parchment on a flat surface and leave overnight to harden. Keep any trimmings and wrap up in cling film.
  • Next day, make the royal icing. Drop a writing tube into a piping bag and spoon in a third of the icing. Spread the rest around the base of the cake to create a snowdrift effect. Pipe snowflake outlines over the cut-out snowflake shapes and pipe snowflakes all over the surface of the cake in different sizes and designs. Leave for 1 hr until the icing has hardened slightly, then sprinkle silver lustre over the cake, snowdrift and snowflakes.
  • Using the leftover ready-to-roll white icing, mould thimble-sized supports for your snowflakes to lean against. Position the snowflakes on the top of the cake. Finally, fix the silver balls to the icing with a little more of the royal icing. Finish by scattering sparkles over.

VANILLA SNOWFLAKE CAKE



Vanilla Snowflake Cake image

White chocolate snowflakes decorate this layer cake frosted with creamy white frosting for a stunning winter wonderland dessert.

Provided by Allrecipes Member

Time 2h15m

Yield 16

Number Of Ingredients 7

1 (2-layer size) yellow cake mix
2 pkg. (4 serving size) JELL-O Vanilla Instant Pudding, divided
6 (1 ounce) squares BAKER'S White Chocolate
¼ cup icing sugar
1 cup cold milk
3 cups thawed COOL WHIP Whipped Topping
¼ cup KRAFT Pure Red Raspberry Jam, warmed, strained

Steps:

  • Heat oven to 350 degrees F.
  • Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
  • Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.
  • Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in Cool Whip. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 52.8 g, Cholesterol 5.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 404.8 mg, Sugar 123.3 g

VANILLA SNOWFLAKE CAKE



Vanilla Snowflake Cake image

Try an elegant vanilla cake recipe! Our Vanilla Snowflake Cake is simpler than it looks & even more delicious than you'd imagine thanks to a cream filling.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 16 servings

Number Of Ingredients 7

1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup raspberry jam, warmed, strained

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
  • Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.
  • Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 54 g, Fiber 0 g, Sugar 41 g, Protein 4 g

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Top Asked Questions

How do you make fluffy snowflakes with fondant?
Have fun fashioning snowflakes from fondant.—Taste of Home Test Kitchen In a large bowl, cream shortening and sugar until light and fluffy. In another bowl, combine the egg whites, milk and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with egg white mixture, beating well after each addition.
How do you Frost a snowflake cake with icing?
With a paintbrush, brush vanilla over plain sides of snowflakes; secure onto cake. In a small bowl, beat food coloring and remaining frosting until smooth. Cut a small hole in the corner of a pastry bag; insert pastry tip. Fill with blue frosting; pipe desired design over cake.
What does Raspberry Snowflake cake taste like?
This recipe for raspberry snowflake cake should taste sweet, but also a bit sour from the acidity of the raspberries. Gather the ingredients. Cook raspberries, 450ml water, and superfine sugar in a small sauce pan and bring it to a boil. Keep whisking it while cooking to help the sugar and raspberries to dissolve. Soften gelatin in cold water.
What is Snowflake dessert?
It’s one of the perfect desserts to make on a hot summers day and the name “snowflake” has an almost psychological effect that makes you feel like eating this dish will cool you down. This Chinese dessert is made of raspberries, milk, cream, potato starch, gelatin and desiccated coconut.

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