Sugar Dusted Snowflake Cake Recipes

SUGAR-DUSTED SNOWFLAKE CAKE

Steps:

• Sit the cake on a cake board or flat plate. Brush all over with a little of the jam. Roll out the marzipan on an icing sugar-dusted surface until large enough to cover the sides and top of the cake - use string to help you measure. Cover the cake and trim the excess marzipan from the bottom. Brush with jam again, knead 850g of the white icing until smooth and pliable, then roll out as you did you for the marzipan ensuring it is large enough to cover the top and sides. Lift onto the cake. Smooth the icing down and around the sides, trimming excess from the bottom, as before. Smooth out any marks with the flats of your hand, rubbing the icing to buff it to a shine.
• Roll out the rest of the white icing and cut out a few snowflakes. Brush one side with a little egg white or runny icing, then dip this side into the preserving or granulated sugar to coat. Sprinkle on glitter, if using, then use more egg white or icing to stick randomly onto the cake. Leave to set for a few hrs before cutting.

SNOWFLAKE CAKE

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.

SNOW-CAPPED FRUITCAKE

Steps:

• Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.
• Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.
• Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.
• Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.
• On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.
• On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.

HOLIDAY SNOWFLAKE CAKE

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.

BURNT SUGAR CAKE II

Steps:

• Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
• Sift the flour, baking powder and salt together three times.
• Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
• Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

SUGAR-DUSTED BANANA CAKE

Steps:

• Grease and flour a 9-inch by 11-inch baking pan.
• Preheat the oven to 375 degrees F.
• All mixing must be done by hand with a wooden spoon.
• In a small bowl, mix all the dry ingredients except flour and granulated sugar.
• In a large mixing bowl, cream the granulated sugar and shortening.
• Add the dry ingredients (not the flour), the eggs, vanilla, and milk to the sugar and shortening mixture.
• Mix thoroughly.
• Add the smashed bananas and mix.
• Add the flour, continuing to mix.
• Pour in the batter and bake at 375°F for 25 minutes or until a knife through the center of the cake comes out dry.
• Cover with confectioners' sugar.
• Let cool and cover again with confectioners' sugar.