Celebration Central - Baby Shower - Recipes

Ingredients

For the Vanilla cake:

3 cups (750ml) Snowflake Cake Flour

1 tbsp (15ml) Snowflake Baking Powder

2 ½ cups (500ml) castor sugar

4 large eggs

1 cup + 2 tbsp (250ml) oil

2 tsp (10ml) vanilla essence

½ tsp (2ml) salt

¾ cup (200ml) milk

For the Buttercream Frosting:

1 cup (250g) butter

8 cups (1kg) icing sugar

2 tbsp (30ml) milk

2 tsp (10ml) caramel essence

For the Decoration:

Yellow fondant

Black fondant

Gold fondant

Rice paper sheets

Method

For the Vanilla Cake:

Preheat oven to 180°C
Grease three 12cm round cake pans.
Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, and salt.
Beat the eggs and castor sugar for 5 minutes.
Add the oil and vanilla essence.
Mix in the sifted dry ingredients alternately with the milk.
Bake for 25 minutes or until a skewer inserted into the centre comes out clean.

For the Buttercream Frosting:

Beat softened butter or margarine with an electric mixer for 1 minute on high speed until creamy.
Add icing sugar to creamed butter or margarine and beat mixture on slow until mixture resembles breadcrumbs.
Add the milk and caramel essence and beat for about 2 minutes on high speed or until cream.

Assemble:

Once cooled, sandwich the cakes together with a layer of buttercream frosting.
Using a bread knife, taper the edge of the top layer of the cake so it resembles a dome.
Spread a thin layer of frosting over the top of the sandwiched cakes.

Decorating the Cake:

Roll out the yellow fondant on a surface dusted with icing sugar.
Cut out a circle slightly larger than the top of the cake to cover it.
Roll out two black fondant stripes and place them across the top of the cake to resemble bee stripes.
Cut out a smiley face shape from the black fondant and place it on the yellow fondant.
Shape a small crown from gold fondant and place it on top of the smiley face.
Cut out wings from the rice paper sheets and attach them to the sides of the cake with a little water or edible glue.

Ingredients

For the Cookies:

200g Snowflake Cake Wheat Flour

100g unsalted butter, softened

50g caster sugar

2 tablespoons honey

1 teaspoon vanilla extract

For the Decorations:

Yellow or orange glaze icing (coloured with food gel or paste)

Edible decorations edible bees or fondant shapes

Method

For the Cookies:

In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Add the honey and vanilla extract, mixing until well combined.
Gradually add the Snowflake Cake Wheat Flour, mixing until a soft dough forms.
Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 1 hour to firm up.
Preheat your oven to 180°C.
On a lightly floured surface, roll out the chilled dough to about 5mm thickness.
Using a hexagonal cookie cutter, cut out shapes from the dough and place them on a baking tray.
Lined with parchment paper.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

Decorate the cookies:

Once the cookies are completely cooled, decorate them by piping yellow icing onto the tops of the cookies to resemble the stripes of a beehive.

Use a piping bag with a small round tip or simply spread the icing with a knife. Optionally, decorate with edible bees or other fondant shapes to enhance the beehive theme.