MAKES: 40 servings
Ingredients
- CAKE BATTER:
- 3-1/2 cups shortening
- 7-1/2 cups sugar
- 30 egg-whites
- 4 cups milk
- 3 tablespoons plus 1 teaspoon obvious vanilla flavoring
- 10 cups all-purpose flour
- 3 tablespoons plus 1 teaspoon baking powder
- 1 teaspoon salt
- COCONUT FILLING:
- 1 cup sugar
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 2 cans (13.66 ounces each) coconut milk
- 1 cup half-and-half cream
- 8 egg yolks, beaten
- two tablespoons butter
- 1 teaspoon obvious vanilla flavoring
- 1 cup flaked coconut
- FROSTING:
- 1 cup shortening
- 1 cup butter, softened
- 8 cups confectioners' sugar
- 6 tablespoons milk
- 2 teaspoons obvious vanilla flavoring
- Adornments AND Set up:
- 11 wooden dowels (eight 2-3/4 inches x 1/4 inch, three 3 inches x 1/4 inch)
- 3 card board cake circles (one 8 inch, two 5 ")
- 3 packages (1-1/2 pounds each) ready-to-use folded white-colored fondant
- Assorted snowflake cookie cutters
- White-colored edible glitter
- 1 small new paintbrush
- Additional obvious vanilla flavoring
- two to three drops blue food coloring
- Pastry bag and round pastry tip #4
- Rock chocolate
Directions
- Inside 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 increase the creamed mixture alternately with egg white-colored mixture, beating well after each addition.
- Pour 2 cups batter into all of four greased and floured 6-in. round baking pans. Pour 3 cups batter into all of four greased and floured 9-in. round baking pans. For Six-in. pans, bake at 350 for 35-40 minutes or until a toothpick placed close to the center arrives clean. For 9-in. pans, bake at 350 for 27-33 minutes or until a toothpick placed close to the center arrives clean. (Smaller sized cake pans possess a much deeper fill and want to bake longer.) Awesome the cakes for ten minutes before removing from pans to wire racks to awesome completely.
- For filling: Inside a large heavy saucepan, combine the sugar, corn starch and salt. Progressively whisk in coconut milk and cream until smooth. Prepare and stir over medium-high temperature until thickened and bubbly. Reduce heat prepare and stir 2 minutes longer. Remove in the heat. Stir a tiny bit of hot filling into egg yolks return all towards the pan, stirring constantly. Provide a light boil prepare and stir 2 minutes longer. Remove in the heat stir in butter and vanilla.
- Transfer to some large bowl. Awesome to 70 degrees. Cover the surface of filling with waxed paper refrigerate until cooled. Stir in coconut.
- For frosting: Inside a large bowl, beat shortening and butter until light and fluffy. Add some confectioners’ sugar, milk and vanilla beat until smooth.
- To put together cake. Level cake tops if required. Convey a 9-in. cake on the 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 one to two in. apart into center of cake to aid the following layers.
- Place third 9-in. cake with an 8-in. card board 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 about 2 cups frosting, developing a crumb coating. Unveil 1-1/4 pounds of fondant right into a 21-in. circle. Drape over cake and lightly smooth, working in the center. Trim ends. Insert four 2-3/4-in. dowels one to two in. apart into center of cake. Put aside.
- On the work surface, convey a 6-in. cake on the 5-in. card board circle. Spread with 1 cup filling top with second 6-in. cake. Spread top with 1/2 cup frosting. Insert remaining dowels one to two in. apart into center of cake. Place third 6-in. cake on remaining card board circle and position on dowels spread with 1 cup filling. Top with remaining cake. Frost top and sides of cake about 1-1/4 cups frosting. Unveil 1-1/4 pounds of fondant into an 18-in. circle. Drape over cake and lightly smooth, working in the center. Trim ends. Lightly place 6-in. layer cake on 9-in. layer cake.
- Unveil remaining fondant for an 1/8-in. thickness. Cut with snowflake cookie cutters. Reroll scraps if preferred. Place glitter in a tiny bowl. Press one for reds of every snowflake into glitter. Having a paintbrush, brush vanilla over plain sides of snowflakes secure onto cake.
- In a tiny bowl, beat food coloring and remaining frosting until smooth. Cut a little hole on a pastry bag insert pastry tip. Fill with blue frosting pipe preferred design over cake. Decorate with rock chocolate. Refrigerate leftovers. Yield: 40 servings.
Editor’s Note: Cake batter might need to be included batches, with respect to the size your mixing bowl. Edible glitter can be obtained from Wilton Industries. Call 1-800/794-5866 or visit world wide web.wilton.com.
Initially printed as Snowflake Cake in Taste of Home's Holiday & Celebrations Cook book Annual 2009, p188