We love the snowflakes on this pretty Christmas cake. Traditionally, we would use a rich fruit cake, but a mud cake would do just as well.
WHAT YOU NEED
25cm (10-inch) round wooden cake board
Set of three snowflake plunger cutters (small,
Fine artist’s paint brush
Paper piping bag (refer to page 221 of the book)
Deep 20cm (8-inch) round cake of choice (refer
to page 190 of the book)
750g (1½ pounds) ready-made white icing
Cornflower blue food colouring
1 teaspoon tylose powder
1 egg white, lightly beaten
½ cup (110g) white sanding sugar
1 quantity royal icing (refer to page 220 of the
180g (5½ ounces) small persian confetti
WHAT TO DO
Trim cake (page 209). Secure cake to board (page 209). Prepare for covering with ready-made icing (page 209).
Knead ready-made icing on surface dusted with a little cornflour until icing loses its stickiness. Tint three-quarters of the icing blue with colouring.
Roll out blue icing on corn floured surface into 3mm (1/8-inch) thickness. Using a rolling pin, lift icing over the cake; smooth with hands then smoothing tools. Trim icing neatly around base of cake.
Knead the remaining white ready-made icing with tylose powder on a surface dusted with cornflour until smooth. Roll out on surface dusted with cornflour into 3mm thickness. Use cutters to cut out different-sized snowflakes. Place snowflakes on baking-paper-lined tray to dry overnight.
Brush a very thin layer of egg white onto tips and around the centres of snowflake shapes; sprinkle sanding sugar over egg white. Stand the snowflakes for about 1 hour to dry.
Meanwhile, three-quarters fill piping bag with royal icing. Pipe a line of icing all the way around base of cake. Position persian confetti on icing before it dries.
Secure snowflakes to cake with royal icing; leave to dry for about 1 hour.
Tips: The sanding sugar gives the snowflakes a lovely texture, however, if you can’t find it, don’t worry, the snowflakes look divine without it. Snowflakes can be made months ahead; store them in an airtight container at room temperature. Persian confetti is sometimes sold as ‘snowfall’. A fine dusting of sifted icing sugar added at the last minute adds to the snowy look.
Find this recipe in The Australian Woman’s Weekly Decorating Cakes, published by ACP Books. This new cookbook is full of simple and lavishly decorated cakes for any occasion that calls for a celebration, including weddings, christenings, birthdays and anniversaries.