Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the Cake:
4½ cups (or 560g) Snowflake Cake Wheat Flour
6 eggs
3 ½ cups (or 700g) castor sugar
2 tsp vanilla essence
1 ½ cups (or 375ml) oil
½ tsp salt
1 cup (or 250ml) milk
For the Buttercream Frosting:
1 cup (250g) butter (softened)
8 cups (1kg) icing sugar (sifted)
2 tsp vanilla essence
2 Tbsp (30ml) milk
Food colouring of your choice
Coloured fondant, funfetti and props
Method
- Preheat the oven to 180°C.
- Line three 8-inch pans.
- Sift the Snowflake Cake Wheat flour, Snowflake Baking Powder, and salt together.
- Beat the eggs and sugar for 10 minutes.
- Add the oil and vanilla essence.
- Beat in the dry ingredients alternately with the milk.
- Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
- Cool on a wire rack, then once the cake is cooled, level the cake by slicing off the domed tops.
- Beat softened butter/baking margarine with an electric mixer for about 1 minute on high speed until creamy.
- Combine icing mix with butter/baking margarine and beat on a slow speed until it resembles breadcrumbs.
- Add the vanilla and milk and mix for about 2 minutes on high speed until creamy.
- Divide the icing into batches and use food colouring to get the party colours of your choice.
- Sandwich the three cakes together and coat with buttercream.
- Once frosted, decorate your cake with a prop disco ball, funfetti and fondant discs. Wrap some chocolate balls in fondant for even more fun to add to your theme!
For the Cake:
For Buttercream Frosting:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
Top Tier - Vanilla Cake:
3 cups (750g) Snowflake Cake Wheat Flour
4 eggs
1 tbsp (15g) Snowflake Baking Powder
2 ½ cups (500g) castor sugar
1 cup (250ml) oil
1 tsp (5ml) vanilla essence
½ cup (125ml) milk
½ tsp (2ml) salt
Bottom Tier - Chocolate Cake Ingredients:
4 cups (or 500g) Snowflake Cake Wheat Flour
2 tbsp (or 30g) Snowflake Baking Powder
4 cups (or 500g) castor sugarl
2 tsp (or 10g) bicarbonate of soda
½ tsp (or 1g) salt
1 cup (or 250g) cocoa powder
2 tbsp (or 30ml) instant coffee
2 cups (or 500ml) hot water
4 eggs
1 cup (or 250ml) buttermilk
1 cup (or 250ml) oil
For the Buttercream Frosting:
1 cup (250g) butter (softened)
8 cups (1kg) icing sugar (sifted)
2 tsp vanilla essence
2 Tbsp (30ml) milk
Food colouring of your choice
Coloured fondant, silver funfetti, edible or silk flowers and props
Method
- Preheat the oven to 180°C.
- Grease two 20cm 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 20 minutes or until a skewer inserted into the centre comes out clean.
- Preheat the oven to 180°C.
- Line three 16cm round cake pans.
- Sift together the Snowflake Cake Wheat Flour, sugar, Snowflake Baking Powder, bicarbonate of soda, salt, and cocoa powder.
- In a jug, combine the eggs, buttermilk, and oil.
- Add the liquid ingredients to the dry ingredients.
- Stir in the coffee and hot water.
- Beat well.
- Pour the batter into the lined pans.
- Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Beat the softened butter or baking margarine with an electric mixer for about 1 minute on high speed until creamy.
- Combine icing mix with butter/baking margarine and beat on a slow speed until it resembles breadcrumbs.
- Add the milk and beat for about 2 minutes on high speed or until creamy.
- Divide the icing into batches and use food colouring with galaxy colours to get the desired colours.
- Sandwich the cakes together and coat with buttercream. NOTE: Use dowell sticks or chopsticks through the centre of the cake to hold the tall cake together
- Once frosted, decorate your cake with a prop disco ball, silver funfetti and flowers!
For the Vanilla Cake:
For the Chocolate Cake:
For the Buttercream Frosting:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 10 cupcakes
Ingredients
For the Cupcakes:
3 cups (375g) Snowflake Cake Wheat Flour
5 extra-large eggs
2 ½ cups (500g) castor sugar
1 tbsp (15ml) vanilla essence
½ cup (125ml) milk
2 Tbsp (20g) cocoa powder
2 Tbsp (30ml) hot water
For the Buttercream Frosting:
1 cup (250g) butter
8 cups (1kg) icing sugar
2 tbsp (30ml) milk
Food colouring of your choice
2 tsp (10ml) caramel essence
Disco props such as mini glitter balls, edible pearls and funfetti
Method
- Preheat oven to 180°C.
- Line a cupcake tray with foil cupcake wrappers.
- Sift the Snowflake Cake Wheat Flour and the Snowflake Baking Powder together.
- Beat the eggs and castor sugar for 10 minutes.
- Beat in the vanilla essence.
- Add the sifted dry ingredients alternately with the milk.
- Mix the cocoa powder with the hot water.
- Divide the batter in half.
- Mix the cocoa powder mixture into one half of the batter.
- Add the cupcake wrappers to the holes in a muffin tray and spoon the batter into the wrappers.
- Bake for 15 minutes and allow to cool completely.
- 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. Create your favourite colours. Then pipe swirls onto your cupcakes.
- Then pipe swirls onto your cupcakes.
- Top with props, fondants stars and funfetti and let the magic begin!
For the Cupcakes:
For the Buttercream Frosting:
