Winter Wonderland Cake Recipes
WINTER WONDERLAND CAKE
A great Christmas bake for kids over the holidays. You can use a buttercream to ice the cake, but this frosting is much whiter if you want a snowy effect
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line three 18cm (or two 20cm) cake tins. Beat the butter and sugar together until light and fluffy. Add the eggs, beating them in one at a time. Fold in the flour, baking powder and a pinch of salt, then fold in the crème fraîche and chocolate and 100ml boiling water.
- Divide the cake mixture between the tins and level the tops of the batter. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then tip out onto a cooling rack and peel off the parchment. Set aside to cool completely.
- To make the angel frosting, put the sugar, vanilla and liquid glucose in a pan with 125ml water. Bring to the boil and cook until the sugar has melted - the syrup turns clear and the mixture hits 130C on a sugar thermometer (be very careful with hot sugar). Take off the heat. Meanwhile, beat the egg whites until stiff then, while still beating, gradually pour in the hot sugar syrup in a steady stream. Keep beating until the mixture is fluffy and thick enough to spread - this might take a few mins as the mixture cools. Beat in the icing sugar.
- Spread two of the sponges with jam and some of the icing mixture, then sandwich the cakes together with the plain one on top. Use a little of the frosting to ice the whole cake (don't worry about crumbs at this stage). Use the remaining icing to ice the cake again, smoothing the side, and swirling it on top. Crush four of the candy canes and sprinkle over the cake, then add the remaining whole candy canes, meringues and sweets.
Nutrition Facts : Calories 596 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 84 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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- Preheat oven to 350° F (177°C). Prepare three 8x2-inch round cake pans with parchment rounds, and grease the sides. Set aside.
- In a large mixing bowl, sift the flour, Baking powder, Baking soda and salt. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl.
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- Preheat oven to 325°F. Line a 15x10x1-inch baking pan with parchment paper. Coat with non-stick baking spray; set aside.
- In a large heatproof bowl whisk the egg whites, sugar, and salt over a pan of simmering water until the sugar melts completely and the mixture reaches 160°F, about 8 minutes. Whisk constantly to make sure the eggs don't begin to cook.
- Place one layer of cake on a cake stand. Spread an even layer of buttercream over the cake, about 3/4 cup, and continue adding layers and spreading the buttercream until all the layers are stacked (There will be extra frosting). Place the cake in the freezer for 20 to 30 minutes to allow the buttercream to set. Once the buttercream feels firm, spread the remaining buttercream over the cake in a smooth layer. Refrigerate until set, about 30 minutes. Decorate with Meringue Trees, if desired. Sprinkle with powdered sugar.
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