Best 5 Winter Snow Cake Recipes

HOLIDAY SNOWFLAKE CAKE

Steps:

• In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired. , Pour into 3 greased 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage). , Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency., Place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut.

WINTER SOLSTICE CAKE

Steps:

• In a large bowl, beat the cake mixes, eggs, water, lemonade concentrate, butter and lemon zest. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, line 3 greased 15x10x1-in. baking pans with parchment; set aside., In a large heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in lemon extract and food coloring (keep face away from mixture as flavoring is very strong). Immediately pour into prepared pans forming small zigzag shapes. Let cool completely., For filling, beat cream in a small bowl until soft peaks form; set aside. In another bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, lemon curd and lemon peel. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with 1 cup filling. Repeat. Top with remaining cake layer. , For frosting, in a large bowl, beat the cream cheese, butter, lemon curd, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Frost top and sides of cake. Break candy into shards; insert into frosting forming rays of sunlight. Sprinkle cake with edible glitter. Refrigerate leftovers.

SIMPLE SNOW SPARKLE CAKE

Steps:

• Once the cake has been removed from the oven, increase the heat to 200C/180C fan/gas 6. Leave the cake in its tin. Put the sugar cubes in a large bowl and crush with the end of a rolling pin to a sugary rubble. Mix in the preserving sugar, pearly balls and egg white - it should have the texture of wet sand. Tip the mixture on top of the cake and level the surface. Bake the cake for 5 mins to set the sugary crust, then remove and leave to cool.
• Once completely cooled, remove from the tin and peel off the baking parchment. Sprinkle the top with edible glitter, tie ribbons around the side and decorate with your favourite figurines, if you like.

WINTER SNOW CAKE

Steps:

• Cream shortening and sugar. Add vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Beat often each addition. Go outside and get in snow; fold in snow.
• Bake in greased and floured 8 inch square pan, at 350°F for 30 minutes or until pick inserted in center comes out clean.
• Cool in pan.
• Frost with favorite icing.

SNOW-CAPPED FRUITCAKE

Steps:

• Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.
• Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.
• Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.
• Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.
• On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.
• On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.