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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 40 |
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There will be a flurry of fuss when our eye-catching cake appears on your holiday table. Have fun fashioning snowflakes from fondant. Ingredients:
cake batter: |
3-1/2 cups shortening |
7-1/2 cups sugar |
30 egg whites |
4 cups milk |
3 tablespoons plus 1 teaspoon clear vanilla extract |
10 cups king arthur unbleached all-purpose flour |
3 tablespoons plus 1 teaspoon baking powder |
1 teaspoon salt |
coconut filling: |
1 cup sugar |
1/3 cup cornstarch |
1/4 teaspoon salt |
2 cans (13.66 ounces each) coconut milk |
1 cup half-and-half cream |
8 egg yolks, beaten |
2 tablespoons butter |
1 teaspoon clear vanilla extract |
1 cup flaked coconut |
frosting: |
1 cup shortening |
1 cup butter, softened |
8 cups confectioners' sugar |
6 tablespoons milk |
2 teaspoons 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 (one 8 inch, two 5 inch) |
3 packages (1-1/2 pounds 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 |
pastry bag and round pastry tip #4 |
rock candy |
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 confectionersâ 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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