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


Ingredients

For the Macarons:

105g Snowflake Cake Wheat flour

100g egg whites (leave covered in a bowl for 24 hours before measuring)

100g castor sugar

215g icing sugar

Gel colour (as desired)

For the Filling:

3 tbsp (45ml) Snowflake Custard Powder

3 tbsp (45ml) castor sugar

1¼ cups (300ml) milk

Gold dusting powder

Method

    For the Macarons:

  • Preheat the oven to 180°C.
  • Line two baking sheets with baking paper or use silicone baking mats.
  • Sift together the flour and icing sugar into a bowl.
  • In a clean, dry bowl, beat the egg whites until they start to froth. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
  • Gently fold in the sifted flour and icing sugar mixture in batches.
  • Add the gel colour to the mixture and gently fold until evenly distributed.
  • Pipe the batter onto a baking tray lined with parchment paper in evenly-sized discs.
  • Leave to dry for 15-20 minutes until the surface is no longer tacky, then bake for 15-20 minutes until firm, but not hard.

    • For the Filling:

  • In a small bowl, combine ¼ cup (100ml) of milk with the Snowflake Custard Powder and castor sugar, stirring until smooth.
  • Heat the remaining milk (1 cup + 2 tbsp / 200ml) in a saucepan until it reaches boiling point.
  • Stir the custard mixture into the boiling milk and cook, stirring constantly, until it thickens.
  • Allow the custard to cool completely before piping it onto the macarons, then sandwich two together and plate up for a magical treat.


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


Ingredients

For the Coffee Cake:

1000ml Snowflake Cake Wheat Flour

3 tbsp Snowflake Baking Powder

8 large eggs

750ml castor sugar

½ cup + 2 tbsp oil

2 tsp vanilla essence

Pinch of salt

2 cups + 2 Tbsp boiling water

1 ½ Tbsp instant coffee granules

For the Buttercream Icing:

1 cup (500g) butter (softened)

8 cups (2kg) sifted icing sugar

3 ½ tbsp (50ml) milk

2 tsp (10ml) coffee essence

For the Decorations:

White chocolate

Edible gold foil

Sprinkles

Roses and cake topper

Method

    For the Coffee Cake:

  • Preheat the oven to 180°C.
  • Line two 15cm round pans and two 20cm round pans with baking paper.
  • In a large bowl, beat the eggs, castor sugar, and vanilla essence for 10 minutes until light and fluffy.
  • Add the oil and mix until combined.
  • Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, and a pinch of salt.
  • Dissolve the instant coffee granules in the boiling water and let cool slightly.
  • Gradually fold the sifted dry ingredients into the egg mixture, alternating with the coffee mixture.
  • Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven for 25 minutes, or until a skewer inserted into the centre of the cakes comes out clean.

    • For the Buttercream Icing:

  • Beat the softened butter until creamy.
  • Gradually add the sifted icing sugar and beat until combined.
  • Mix in the milk and coffee essence until the buttercream is smooth and fluffy.

    • Decorate:

  • Level and sandwich the cooled cakes with layers of buttercream icing.
  • Dowel the 15cm cake on top of the 20cm cake.
  • Cover the outside of the cakes with a layer of buttercream.
  • Melt the white chocolate and drizzle it around the edges of the cake.
  • Pipe borders and swirls of buttercream on the cake.
  • Decorate with sprinkles and edible gold foil, with roses and the cake topper to finish.


Preparation Time: 15 minutes | Cook Time: 10 minutes


Ingredients

For the Cake (this recipe makes one tier):

540g Snowflake Creations Chocolate Cake Mix

3 extra-large eggs

180ml cooking oil

180ml water

For the Buttercream Frosting:

1 cup (250g) butter

8 cups (1kg) icing sugar

2 tbsp (30ml) milk

2 tsp (10ml) caramel essence

Red or pink food colouring

For the White Chocolate Ganache:

200g chocolate (chopped)

¾ cup (200ml) cream

1 Tbsp (15ml) butter

Method

    For the Cupcakes:

  • Preheat 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.
  • Divide batter evenly into 4 separate mixing bowls.
  • Bake in the oven for 10-15 minutes or until the cakes are baked through.
  • Cool the cakes completely before icing.

    • 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 two batches and create shades of pink with the food colouring. Sandwich the cakes together and coat the outsides with buttercream.

    • For the Choclate Ganache:

  • Heat the cream in a saucepan until just below boiling point.
  • Remove from heat and stir in the chopped chocolate and butter until smooth, then drip over the sides of the iced cake.
  • Finally, decorate the cake with piped swirls and edible gold decorations.


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