Sparkling snowflake cake

Sparkling snowflake cake

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Cooking time

Takes 1½ hours, plus overnight drying

Skill level

Easy

Servings

Cuts into 12 slices

This stylish, shimmering cake is ideal if you've had some practice at cake decorating before

Nutrition and extra info

Additional info

  • Cake mix is freezable
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 18-23cm fruit cake (see link below) covered with marzipan and ready-to-roll white icing
  • 250g white ready-to-roll icing
  • 1 quantity soft royal icing
  • edible silver lustre, edible silver balls and edible sparkles, fine writing tube and small piping bag

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Method

  1. Knead the ready-to-roll icing until smooth, then roll out to approx 1cm thickness. Using snowflake cutters of various sizes, stamp out 3 snowflake shapes. Lay the snowflakes on baking parchment on a flat surface and leave overnight to harden. Keep any trimmings and wrap up in cling film.
  2. Next day, make the royal icing. Drop a writing tube into a piping bag and spoon in a third of the icing. Spread the rest around the base of the cake to create a snowdrift effect. Pipe snowflake outlines over the cut-out snowflake shapes and pipe snowflakes all over the surface of the cake in different sizes and designs. Leave for 1 hr until the icing has hardened slightly, then sprinkle silver lustre over the cake, snowdrift and snowflakes.
  3. Using the leftover ready-to-roll white icing, mould thimble-sized supports for your snowflakes to lean against. Position the snowflakes on the top of the cake. Finally, fix the silver balls to the icing with a little more of the royal icing. Finish by scattering sparkles over.

Recipe from Good Food magazine, December 2005

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