Snowflake Cake Recipe

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Snowflake Cake
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Ingredients
36
Count
Nutrition
1181
Calories
Total time
35
Minutes
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Ingredients:

  • cake batter:
  • 3-1/2 cups shortening
  • 7-1/2 cups sugar
  • 4 cups milk
  • 3 tbsp plus 1 tsp clear vanilla extract
  • 3 tbsp plus 1 tsp baking powder
  • 1 tsp salt
  • coconut filling:
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 2 cans (13.66 oz each) coconut milk
  • 2 tbsp butter
  • 1 tsp clear vanilla extract
  • frosting:
  • 1 cup shortening
  • 8 cups confectioners' sugar
  • 6 tbsp milk
  • 2 tsp clear vanilla extract
  • decorations and assembly:
  • 11 wooden dowels (eight 2-3/4 inches x 1/4 inch, three 3 inches x 1/4 inch)
  • 3 cardboard cake circles (1 8 inch, two 5 inch)
  • 3 packages (1-1/2 lb each) ready-to-use rolled white fondant
  • assorted snowflake cookie cutters
  • white edible glitter
  • 1 small new paintbrush
  • additional clear vanilla extract
  • 2 to 3 drops blue food coloring

Directions:

  1. 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.
  2. 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 near the center comes out clean. For 9-in. pans, bake at 350° for 27-33 minutes or until a toothpick inserted near 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.
  3. 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.
  4. Transfer to a large bowl. Cool to room temperature. Cover surface of filling with waxed paper; refrigerate until cooled. Stir in coconut.
  5. For frosting: In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners’ sugar, milk and vanilla; beat until smooth.
  6. 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 to 2 in. apart into center of cake to support the next layers.
  7. 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.
  8. 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.
  9. 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.
  10. 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. Yield: 40 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1180.53 Kcal (4943 kJ)
Calories from fat 290.7 Kcal
% Daily Value*
Total Fat 32.3g 50%
Cholesterol 49.24mg 16%
Sodium 169.6mg 7%
Potassium 132.01mg 3%
Total Carbs 206.22g 69%
Sugars 103.26g 413%
Dietary Fiber 0.28g 1%
Protein 13.29g 27%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 54.9mg 5%
Amount Per 100 g
Calories 302.94 Kcal (1268 kJ)
Calories from fat 74.6 Kcal
% Daily Value*
Total Fat 8.29g 50%
Cholesterol 12.64mg 16%
Sodium 43.52mg 7%
Potassium 33.87mg 3%
Total Carbs 52.92g 69%
Sugars 26.5g 413%
Dietary Fiber 0.07g 1%
Protein 3.41g 27%
Iron 0.1mg 2%
Calcium 14.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.2
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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