Holiday Snow Globe Cake Recipe

Holiday Snow Globe Cake Recipe
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Ingredients
  1. 4 Eggland's Best Eggs, separated
  2. 2/3 cup butter, softened
  3. 1 cup sugar, divided
  4. 2 tablespoons dark rum
  5. 2 cups cake flour
  6. 3 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 2/3 cup coconut milk
FROSTING/FILLING
  1. 1-1/4 cups heavy whipping cream
  2. 2 tablespoons confectioners' sugar
  3. 3/4 teaspoon vanilla extract
  4. 3/4 cup seedless raspberry jam
  5. 2 cups flaked coconut
DECORATIONS
  1. Frosted Christmas Tree (see below)
  2. Porcelain snowman ornament
  3. 8-inch glass bubble bowl (about 6-inch opening)
Instructions
  1. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. In another large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in rum. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. Transfer to prepared pans.
  4. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. If cake layers have rounded tops, trim with a long serrated knife to make level; set aside. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  6. Place one cake layer on a serving plate, bottom side down. Spread jam over top to within 3/4 in. of edge; top with 1/2 cup whipped cream. Place second cake layer over whipped cream, bottom side up.
  7. Spread remaining whipped cream over top and sides of cake; sprinkle with coconut. Refrigerate for at least 15 minutes.
  8. Just before serving, place Frosted Christmas Tree and snowman on center of cake. Carefully invert bowl over top. Yield: 12 servings.
  9. FROSTED CHRISTMAS TREE: Lightly brush a small star-shaped sugar cookie with corn syrup; sprinkle with silver edible glitter. For tree, tint canned vanilla frosting with green paste food coloring. Stack two ice cream sugar cones. Using a #32 open star tip, pipe tree branches onto top cone to resemble a pine tree. Decorate with candy-coated sunflower kernels or colored sprinkles; sprinkle with coarse sugar. Place star cookie at top.
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