Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the Cake (repeat the below recipe for each tier of the cake):
4 extra-large eggs
500ml (280 g) Snowflake Cake Flour
300ml (250 g) castor sugar
15ml baking powder
1ml salt
100g butter or margarine
250ml milk
1 vanilla essence
For the Icing (for a 4-tier cake):
300g butter or baking margarine, softened
600g icing sugar
60ml milk
Food colouring of your choice
Sprinkles and funfetti
Pink marshmallows, pink sweets, pink macarons, pink edible pearls and pink lamingtons
Method
- Beat eggs and sugar together until light and creamy.
- Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined.
- Heat milk and butter in a small, heavy-based saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence.
- Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20 c round cake pans.
- Bake in a preheated oven at 180 °C for 25 - 30 minutes. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
- Repeat steps 1 to 5 with smaller cake tins to make the smaller tiers.
- Bake the smaller cakes for slightly less time until a skewer comes out clean.
- Beat the softened butter or baking margarine with an electric mixer for about 1 minute on high speed until creamy.
- Add the icing sugar to the creamed butter or baking margarine and beat on slow speed until the mixture resembles breadcrumbs.
- Add the milk and beat for about 2 minutes on high speed or until creamy.
- Sandwich cake layers with half the icing. Divide and colour the remaining icing with the food colouring, and ice top and sides of the cake. Be creative and add layers of colour, smoothing them into each other and creating blends or shapes with a palette knife.
- Create a drip effect using a mix of icing sugar and milk mixed to a thick consistency.
- Using a piping bag with a star nozzle, add green icing to create rosettes at the base of each layer.
- Decorate with any combination of delicious edible pink goodies.
For the Cake:
For the Icing:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the Cake (repeat the below recipe for each tier of the cake):
4 extra-large eggs
500ml (280 g) Snowflake Cake Flour
300ml (250 g) castor sugar
15ml baking powder
1ml salt
100g butter or margarine
250ml milk
5ml vanilla essence
For the Icing:
150g butter or baking margarine, softened
300g icing sugar
30ml milk
Pink marshmallows, pink sweets, pink macarons, pink edible pearls and pink lamingtons
Method
- Beat eggs and sugar together until light and creamy.
- Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined.
- Heat milk and butter in a small, heavy-based saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence.
- Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20 c round cake pans.
- Bake in a preheated oven at 180 °C for 25 - 30 minutes. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
- Beat the softened butter or baking margarine with an electric mixer for about 1 minute on high speed until creamy.
- Add the icing sugar to the creamed butter or baking margarine and beat on slow speed until the mixture resembles breadcrumbs.
- Add the milk and beat for about 2 minutes on high speed or until creamy.
- Sandwich cake layers with half the icing. Divide and colour the remaining icing with the food colouring, and ice top and sides of the cake. Be creative and add layers of colour, smoothing them into each other and creating blends or shapes with a palette knife.
- Create a drip effect using a mix of icing sugar and milk mixed to a thick consistency.
- Using a piping bag with a star nozzle, add green icing to create rosettes at the base of each layer.
- Decorate with any combination of delicious edible pink goodies.
For the Cake:
For the Icing:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 10 cupcakes
Ingredients
For the Cupcakes:
1 extra-large egg
230g Snowflake Creations Vanilla Flavoured Cupcake Mix
60ml cooking oil
100ml milk
For the Vanilla Icing:
125g butter or baking margarine, softened
250g vanilla-flavoured cupcake icing
25ml milk
Pink or red food colouring
Method
- Preheat oven to 180°C.
- Beat egg, oil and milk and then add the cupcake mix. Beat batter with a whisk until smooth.
- Place paper cups into cupcake tin. Spoon equal quantities of batter into paper cups.
- Bake for 12-15 minutes.
- Allow to cool before icing.
- Beat softened butter or margarine with an electric mixer for 1 minute on high speed until creamy. Add icing mix to creamed butter or margarine and beat mixture on slow until mixture resembles breadcrumbs.
- Add the milk and beat for about 2 minutes on high speed or until creamy.
- Divide the icing into two batches and colour one batch to pink. Add spoonfuls to a piping bag without mixing together, then pipe swirls onto your cupcakes for a touch of Snowflake magic!
For the Cupcakes:
For the Vanilla Icing:
