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Snowflake Cake

 Snowflake Cake
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
40 ServingsPrep: 2 hours + chilling Bake: 35 min./batch + cooling

Ingredients

  • 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 flaked coconut
  • FROSTING:
  • 1 cup shortening
  • 1 cup butter, softened
  • 8 cups confectioners' sugar
  • 6 tablespoons milk

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Snowflake Cake (continued)

Ingredients (continued)

  • 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

Directions

  • 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 near the center
  • comes out clean. For 9-in. pans, bake at 350° for 27-33 minutes
  • or until a toothpick inserted near 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

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Snowflake Cake (continued)

Directions (continued)

  • 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 to 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. Yield: 40 servings.
Editor’s Note: Cake batter may need to be mixed in batches, depending on the size of your mixing bowl. Edible glitter is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.
Nutritional Facts: 1 slice equals 924 calories, 37 g fat (15 g saturated fat), 60 mg cholesterol, 277 mg sodium, 138 g carbohydrate, 1 g fiber, 8 g protein.