Snowflake Cake Recipe
Snowflake Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Featured In: Snowflake Treats
MAKES:
40 servings
TOTAL TIME:
Prep: 2 hours + chilling Bake: 35 min./batch + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 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 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

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 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. 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.
Originally published as Snowflake Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p188

Nutritional Facts

1 slice: 924 calories, 37g fat (15g saturated fat), 60mg cholesterol, 277mg sodium, 138g carbohydrate (112g sugars, 1g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a large bowl. Cool to room temperature. Cover surface of filling with waxed paper; refrigerate until cooled. Stir in coconut.
  5. For frosting: In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners’ sugar, milk and vanilla; beat until smooth.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
Originally published as Snowflake Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p188

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