Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the Cake:
500ml (280 g) Snowflake Cake Flour
4 extra-large eggs
300ml (250 g) castor sugar
15ml baking powder
1ml salt
250ml milk
100g butter or margarine
5ml vanilla essence
For the Icing:
150g butter or baking margarine, softened
300g icing sugar
30ml milk
Blue food colouring
Iced snowflake cookies, edible snowflake decorations and any other decorative touches you like.
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 the remaining icing into two batches and colour one batch light blue with the food colouring. Ice top and sides of the cake.
- Decorate with figurines, cookies and snowflakes to finish your magical creation!
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:
500ml (280 g) Snowflake Cake Flour
4 extra-large eggs
300ml (250 g) castor sugar
15ml baking powder
1ml salt
250ml milk
100g butter or margarine
5ml vanilla essence
For the Icing:
150g butter or baking margarine, softened
300g icing sugar
30ml milk
Fondant icing
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 tier.
- 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 the remaining icing into two batches and colour one batch light blue with the food colouring. Ice top and sides of the cake.
- Add fondant cutouts of snowflakes and badges.
- Top with snowflake decorations.
For the Cake:
For the Icing:
Preparation Time: 15 minutes | Cook Time: 10 minutes
Ingredients
For the Cookies:
500ml (280 g) Snowflake Cake Flour
100g unsalted butter or margarine, softened
50g castor sugar
2 tablespoons honey
1 teaspoon vanilla essence
Icing (coloured with food gel or paste)
For the Glaze Icing:
Food colouring
250g icing sugar
30ml warm milk
2ml vanilla essence or fresh lemon juice
Method
- In a mixing bowl, cream together the softened butter or margarine and castor sugar until light and fluffy.
- Add the honey and vanilla essence. Mix until well combined.
- Gradually add the Snowflake Cake Wheat Flour. Mix 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 themed cookie cutters or the tip of a sharp knife, 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.
- Sift icing sugar and add just enough water to mix to a smooth, slightly runny consistency. Add essence or lemon juice and divide into batches, then colour each batch as desired.
- Decorate the cookies by using a piping bag with a small tip or hole, piping icing onto the tops of the cookies to create all your favourite shapes and characters.
- Allow to dry and harden then add your magical decorative details!
For the Cookies:
For the Glaze Icing:
