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Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)


Ingredients

For the Pineapple & Carrot Cake:

540g Snowflake Creations Chocolate Cake Mix

3 extra-large eggs

180ml cooking oil

180ml water

For the Chocolate Ganache:

500g dark chocolate (chopped)

150ml cream

15ml butter

For the Decorations:

Lollipops

Iced cookies

Chocolate shards

Chocolate shavings

Sweets

Hundreds and thousands Manhattan Speckled Eggs

Method

    For the Cake:

  • Preheat the oven to 180°C.
  • Beat eggs, oil and water with an electric mixer on slow speed for about 30 seconds until smooth creamy colour. Then add Snowflake Creations Chocolate Cake Mix.
  • Beat batter for about 30 seconds on slow speed until incorporated, then about 4 minutes on high speed.
  • Grease 3 x 16 cm round cake tins and pour each coloured batter into its own tin.
  • Bake in the oven for 10-15 minutes or until the cakes are baked through and a skewere inserted into the centre comes out clean.
  • Cool the cakes completely before icing.

    • For the Chocolate ganache:

  • Heat cream and pour over chopped chocolate. Stir in butter. Stir until mixture is smooth.
  • Cool well.
  • Level the cooled cakes and sandwich with ganache.
  • Coat the outside of the cake with ganache.

    • Decorate:

  • Decorate as desired. Have fun and create magic!


Preparation Time: 15 minutes | Cook Time: 10 minutes


Ingredients

For the Cake Pops:

500g Snowflake Creations Vanilla Cake Mix

3 extra-large eggs

100ml cooking oil

250ml milk

20 large cupcake holders

50g cream cheese

300g Vanilla flavoured icing mix

For the Decoration:

1 slab white baking chocolate

Food colouring of your choice

Gel icing pens

Decorative items such as sprinkles and funfetti

Method

    For the Cake:

  • Preheat the oven to 180°C.
  • Whisk the eggs, oil and milk until a light creamy colour. Add the Snowflake Creations Vanilla Cake Mix and stir by hand until smooth and combined (do not overmix).
  • Place paper cups into the cupcake tins and spoon equal amounts of batter into each one until half full.
  • Bake for about 12 minutes, then cool completely on a wire rack.
  • Once cool, remove from the paper and break into small pieces.
  • Add the vanilla-flavoured icing mix with 2/3 of the cream cheese and mix well.
  • Combine the icing with cake pops and roll into balls.
  • Insert a stick in the middle and place them in the fridge to harden.

    • Decorate:

  • In batches, melt your chocolate in a bowl over a pot of simmering water or in the microwave then colour to your desired shades with food colouring.
  • Dip the cake pops into the chocolate then let them dry and harden.
  • Decorate with the gel pens and other decorations, sticking them on with a dab of gel icing.
  • Allow to set in the fridge overnight.


Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 15 slices


Ingredients

For the Chocolate Cake:

2000ml / 8 cups Snowflake Cake Flour

40ml Snowflake Baking Powder

8 eggs

2000ml / 8 cups castor sugar

500ml oil

5ml salt

10ml bicarbonate of soda

1litre buttermilk

300ml hot water

20ml vinegar

For the Top Tier Orange Cakes:

600ml Snowflake Self-Rasing Flour

10ml Snowflake Baking Powder

500ml sugar

4 eggs

250g butter

250ml orange juices

Zest from 1 orange

For the Chocolate Ganache:

400g chocolate

200ml cream

15ml butter

For the Buttercream Frosting:

500g butter

2kg icing sugar

50ml fresh cream

10ml coffee essence

For the Decorations:

Strawberries

Blueberries

Method

    For the Chocolate Cake:

  • Preheat oven to 180°C.
  • Grease and line 3 × 8” pans and 3 × 6” pans.
  • Sift together Snowflake Cake Flour, salt, Snowflake Baking Powder, bicarbonate of soda and cocoa.
  • In a separate bowl beat eggs and sugar.
  • Add oil and buttermilk to the bowl.
  • Combine with dry ingredients.
  • Stir in hot water and vinegar.
  • Pour into lined pans and bake for 30 minutes.

    • For the Chocolate ganache:

  • Heat cream and pour over chocolate and butter. Stir until smooth.

    • For the Buttercream Frosting:

  • Sift the icing sugar into a bowl.
  • Add the softened butter, fresh cream and coffee essence.
  • Beat the mixture for 10 minutes, or until smooth and creamy.

    • Decorate:

  • Level cooled cakes. Place one 8” cake on a cake stand or board.
  • Layer the 8” cakes by sandwiching with a layer of buttercream between the bottom and middle cakes and a layer of ganache between the middle and top cakes.
  • Dowel the 8” cakes.
  • Layer the 6” cakes on top of the 8” cakes in the same way as you did the 8” cakes
  • Spoon ganache drips on the sides of the cakes.
  • Decorate with the fresh fruit.


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