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


Ingredients

For the Cake:

6⅔ cups (800g) Snowflake Cake Wheat Flour

3 tbsp (45ml) Snowflake Baking Powder

1⅔ cups (380g) butter (softened)

2⅔ cups (700ml) castor sugar

4 tsp (20ml) vanilla essence

½ tsp (3ml) salt

2 cups (480ml) milk

8 eggs

6 gel colours

For the Buttercream Frosting:

1 cup (250g) butter (softened)

8 cups (1kg) icing sugar (sifted)

1 tsp (5ml) grated lemon zest

1 tsp (5ml) lemon juice

Tropical fruit, props and coloured fondant icing, fresh fruit.

Method

    For the Cake:

  • Preheat the oven to 180°C.
  • Line six 16cm pans.
  • Beat the butter and sugar together until creamy.
  • Add the eggs and vanilla essence, mixing well.
  • Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, and salt.
  • Gradually add the dry ingredients to the egg mixture, alternating with the milk.
  • Divide the mixture evenly into six bowls.
  • Colour each bowl of batter with a different gel colour.
  • Pour each coloured batter into the lined pans.
  • Bake for 15–20 minutes, or until a skewer inserted into the centre comes out clean.

    • For Buttercream Frosting:

  • 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.
  • Level and sandwich the cooled cakes with a layer of butter icing.
  • Ice the outside of the cake with butter icing.
  • Pipe swirls on top of the cake.
  • Decorate with tropical and pool-themed fondant decorations and party toppers.


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


Ingredients

For the Chocolate Cake:

1 cup Snowflake Cake Wheat Flour

1 tbsp Snowflake Baking Powder

1 cup castor sugar

½ cup cocoa powder

½ tsp bicarbonate of soda

½ cup buttermilk

1 egg

1½ cups (375ml) buttermilk

⅓ cup oil

½ cup hot water

2 tsp vanilla essence

For the Icing:

¼ cup (60g) butter

½ cup (125g) icing sugar

2 tsp (10ml) milk

500g white chocolate

Silicone ice cream pop mould

Ice-cream sticks

Powdered food colours (pink, yellow, blue)

Sprinkles / Funfettis

Method

    For the Chocolate Cake:

  • Preheat the oven to 180°C.
  • Line a swiss roll tin with baking paper.
  • Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, cocoa powder, and bicarbonate of soda.
  • In a jug, combine the egg, buttermilk, oil, and vanilla essence.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Stir in the hot water until the batter is smooth. Beat well.
  • Pour the batter into the lined tin.
  • Bake for 15 minutes, or until a skewer inserted into the centre comes out clean.

    • Decorate:

  • Beat the butter, icing sugar, and milk together for 5 minutes until light and fluffy.
  • Crumble the cooled cake into small pieces.
  • Mix the crumbled cake into the buttercream until well combined.
  • Press the mixture into half of each mould.
  • Insert the ice-cream sticks and cover with more cake mixture.
  • Press firmly until compact.
  • Remove from the mould, place on a lined tray, and refrigerate for 1 hour.
  • Melt the white chocolate and divide it into separate bowls. Colour each with the powdered food colours.
  • Dip each cakesicle into the melted chocolate.
  • Leave to set.
  • Drizzle with additional melted chocolate.
  • Sprinkle with funfetti.


Preparation Time: 15 minutes | Cook Time: 10 minutes


Ingredients

For the Cupcakes:

3 cups (750ml) Snowflake Cake Wheat Flour

1 tbsp (15ml) Snowflake Baking Powder

2 ½ cups (500ml) castor sugar

4 eggs

1 cup + 2 tbsp (250ml) oil

1 tsp (5ml) vanilla essence

½ tsp (2ml) salt

¾ cup + 2 tbsp (200ml) milk

For the Buttercream Frosting:

1 cup (250g) butter

8 cups (1kg) icing sugar

2 tbsp (30ml) milk

2 tsp (10ml) caramel essence

Food colouring of your choice

Tropical props such as cocktail umbrellas, bright coloured sprinkles, Manhattan marshmallows and sweets, and fresh fruit.

Method

    For the Cupcakes:

  • Preheat oven to 180°C.
  • Line a muffin tray with cupcake cases.
  • In a large bowl, beat the eggs and castor sugar together for 10 minutes until the mixture is light and fluffy.
  • Add the oil and vanilla essence to the egg mixture and beat until combined.
  • Sift together the Snowflake Cake Wheat Flour, salt, and Snowflake Baking Powder.
  • Gradually fold the sifted dry ingredients into the egg mixture, alternating with the milk. Mix until just combined.
  • Spoon the batter into the muffin cups, filling each about two-thirds full.
  • Bake for 15-20 minutes, or until a skewer inserted into the centre of a muffin 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 creamy.
  • Divide the icing into batches and create your favourite colours with the food colouring.
  • Then pipe swirls onto your cupcakes.
  • Decorate with umbrellas, candy and fruit and make an unforgettable splash at your pool party!


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