Tuesday, December 28, 2010

Snowflake Cake

Ok, so here it is… this was my backup cake in case my Rudolph Christmas Cake didn’t turn out.

I served this cake at a different Christmas occasion and it was LOVELY!

From the outside you’d never know what magic is on the inside.

The icing on this cake sets it apart from your normal basic butter cream or sugar icing.  The recipe for that is below.

The snowflakes were made from either white chocolate or candy melts, whichever you happen to have on hand. While still wet, I sprinkled white decorative sugar on them… I sprinkled just a few with some blue sprinkles, but given the chance, I wouldn’t do that again.. so take note!


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When you cut this winter beauty, here is what it looks like inside.

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1 pkg. (2-layer size) yellow or French vanilla cake mix

2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding, divided

6 squares Baker's White Chocolate or 1 pkg white candy melts

1/4 cup icing sugar

1 cup cold milk

3 cups thawed Cool Whip Whipped Topping


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Preheat oven to 350ºF.

Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter. Pour batter equally into two bowls.  Add enough gel food coloring ( I use Wilton) to each bowl to make red and green.  Bake.  Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.

Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.

Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in Cool Whip. Place 1 cake layer on plate; spread with 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with snowflakes. Keep refrigerated.

*Adapted from Kraft Canada

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Enjoy !


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