Sparkling Snowflake Cake Recipes

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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.

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.

MAGICAL SPARKLING SNOWFLAKES: CHRISTMAS BUTTER BISCUITS-COOKIES



Magical Sparkling Snowflakes: Christmas Butter Biscuits-Cookies image

These sparkling Scandinavian style Christmas biscuits-cookies look just magical, especially when hung with ribbon from the Christmas tree! You need special snowflake biscuit-cookie cutters, and also edible glitter or sparkling silver or white dusting powder. If you cannot source edible sparkle or glitter dusting powder, they still look beautiful if decorated with white royal icing, piped into trellace work patterns to enhance the snowflake shape. These magical snowflakes make ideal Christmas gifts, and can be packaged in cellophane bags with a pretty and seasonal ribbon attached. They last for up to 14 days in an airtight tin & stored in a cool place, assuming they last that long!

Provided by French Tart

Categories     Dessert

Time 45m

Yield 30 Snowflake Cookies

Number Of Ingredients 8

2 cups plain flour
1 cup icing sugar
150 g butter, cubed, chilled
1 large egg, at room temperature
1 teaspoon vanilla extract
milk, to mix
4 ounces white royal icing, for piping designs or 4 ounces glace icing, for icing the biscuits
edible glitter or edible sparkling cake dusting powder

Steps:

  • Place flour and the icing sugar in a food processor. Process for 30 seconds. Add butter. Process until mixture resembles fine breadcrumbs. Add egg and vanilla. Process until dough comes together. If it is too dry, add some milk.
  • Transfer to a lightly floured surface. Knead dough until smooth. Press or roll into a 9"/20cm circle. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
  • Preheat oven to 180C/360F, and line 2 flat baking/cookie trays with baking paper. Roll out dough between 2 sheets of baking paper until about 1/4"/5mm thick.
  • Using snowflake biscuit/cookie cutters, cut shapes out of dough. Place on them gently on to the trays. Press leftover dough together and repeat cutting out shapes. Refrigerate for 30 minutes or until firm.
  • Bake the cookies/biscuits for 10 minutes, swapping trays after 5 minutes, or until light golden in colour. Allow to cool on trays completely.
  • Pipe trellis-work patterns following the snowflake shapes, or drizzle glace icing over the top; then dust them with edible glitter/edible silver dusting powder whilst the icing is still wet.
  • Dust with remaining sugar or edible glitter/silver dust just before serving.
  • Note for making holes for hanging on the Christmas Tree: Just before baking, take a plastic drinking straw and press into the top of the snowflake shapes - to make a small hole - then gently wiggle the straw around a bit to widen the hole, and bake as before. On taking them out of the oven, if the holes have closed up a bit, gently wiggle around again with a plastic drinking straw, to make the holes bigger! Excuse the language, I don't know how else to put it! LOL!

Nutrition Facts : Calories 84.3, Fat 4.3, SaturatedFat 2.6, Cholesterol 16.9, Sodium 38.1, Carbohydrate 10.4, Fiber 0.2, Sugar 4, Protein 1.1

SPARKLING LEMON SNOWFLAKES



Sparkling Lemon Snowflakes image

There will be a flurry of fuss over pretty snowflake cookies that are lightly flavored with lemon.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 72

Number Of Ingredients 10

3/4 cup butter, softened
3/4 cup granulated sugar
2 teaspoons grated lemon peel
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons water
1/4 cup coarse white sparkling sugar

Steps:

  • In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
  • Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
  • Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 6 g, TransFat 0 g

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