Best 4 Glittery Snow Flakes Recipes

SNOWFLAKE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. In another bowl, combine the egg whites, milk and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with egg white mixture, beating well after each addition., Pour 2 cups batter into each of four greased and floured 6-in. round baking pans. Pour 3 cups batter into each of four greased and floured 9-in. round baking pans. For 6-in. pans, bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. For 9-in. pans, bake at 350° for 27-33 minutes or until a toothpick inserted in the center comes out clean. (Smaller cake pans have a deeper fill and need to bake longer.) Cool the cakes for 10 minutes before removing from pans to wire racks to cool completely. , For filling: In a large heavy saucepan, combine the sugar, cornstarch and salt. Gradually whisk in coconut milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. , Transfer to a large bowl. Cool to room temperature. Cover surface of filling with waxed paper; refrigerate until cooled. Stir in coconut., For frosting: In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth., To assemble cake: Level cake tops if necessary. Place a 9-in. cake on a serving plate; spread with 1-1/4 cups filling. Top with second 9-in. cake; spread top with 3/4 cup frosting. Insert four 2-3/4-in. wooden dowels 1-2 in. apart into center of cake to support the next layers. , Place third 9-in. cake on an 8-in. cardboard circle; place over cake on platter. Spread with 1-1/4 cups filling. Top with remaining 9-in. cake. Frost top and sides of cake with about 2 cups frosting, forming a crumb coating. Roll out 1-1/4 pounds of fondant into a 21-in. circle. Drape over cake and gently smooth, working from the center. Trim ends. Insert four 2-3/4-in. dowels 1 to 2 in. apart into center of cake. Set aside., On a work surface, place a 6-in. cake on a 5-in. cardboard circle. Spread with 1 cup filling; top with second 6-in. cake. Spread top with 1/2 cup frosting. Insert remaining dowels 1 to 2 in. apart into center of cake. Place third 6-in. cake on remaining cardboard circle and position on dowels; spread with 1 cup filling. Top with remaining cake. Frost top and sides of cake with about 1-1/4 cups frosting. Roll out 1-1/4 pounds of fondant into an 18-in. circle. Drape over cake and gently smooth, working from the center. Trim ends. Gently place 6-in. layer cake on 9-in. layer cake., Roll out remaining fondant to an 1/8-in. thickness. Cut with snowflake cookie cutters. Reroll scraps if desired. Place glitter in a small bowl. Press one side of each snowflake into glitter. With a paintbrush, brush vanilla over plain sides of snowflakes; secure onto cake. , In a small bowl, beat food coloring and remaining frosting until smooth. Cut a small hole in the corner of a pastry bag; insert pastry tip. Fill with blue frosting; pipe desired design over cake. Decorate with rock candy. Refrigerate leftovers.

DELICATE ICING SNOWFLAKES

Steps:

• Beat powdered sugar, meringue powder and water in large bowl with electric mixer on low speed until sugar is moistened. Beat on high speed 5 to 7 minutes or until very glossy and stiff peaks form.
• Place icing in decorating bag with #10 tip. Or place icing in strong plastic bag; cut off a tip from one corner of bag. Keep damp paper towel over tip when not in use to prevent icing from hardening.
• Cover cookie sheet with waxed paper or cooking parchment paper. Enlarge or reduce patterns (use your browser's search to find and print snowflake patterns); slide patterns under waxed paper. Trace patterns by piping on frosting, tracing longest lines of pattern first. Use a small paintbrush dipped into water to smooth any irregularities, working on each snowflake as it is piped. For candles, draw snowflakes freehand or use toothpick or pin to etch design before piping icing.
• Lightly brush entire snowflake with water; immediately sprinkle with glitter (use only edible glitter or sugar if snowflakes are to be eaten). Let dry; remove from waxed paper. To hang as decorations, attach nylon thread to one end.

SNOWFLAKE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
• Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.

GLITTERY SNOW FLAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, beat the butter and confectioners' sugar with an electric mixer until light and fluffy. Combine the flour and cornstarch; beat with the mixer for 5 to 10 minutes. The batter needs to be soft and fluffy.
• Fit a cookie press with a star disc and fill with cookie dough. Press cookies onto ungreased cookie sheets. Sprinkle with edible glitter.
• Bake for 20 to 25 minutes in the preheated oven. They will not brown on top so peek at the bottom of a cookie after 20 minutes. Cool cookies on the cookie sheet for a few minutes before transferring to wire racks to cool completely. Store cookies in an airtight tin for up to two weeks.