Simple snow sparkle cake
- Cassie Best
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Cuts into 12 slices
Easy
Total time: 20 mins
A star rating of 4.5 out of 5.2 ratingsRate
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This crunchy, sugar-snow topping is an easy way to transform a humble fruitcake into a celebration centrepiece
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
400g white sugar cube
-
100g preserving sugar
-
3 tbsp edible
pearly balls
-
1 egg white
lightly whisked
-
edible
silver glitter
You will also need
-
1 20cm-wide Christmas cake
(see 'goes well with')
-
ribbons
-
shop-bought decorations
(optional)
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
-
step 1
Once the cake has been removed from the oven, increase the heat to 200C/180C fan/gas 6. Leave the cake in its tin. Put the sugar cubes in a large bowl and crush with the end of a rolling pin to a sugary rubble. Mix in the preserving sugar, pearly balls and egg white – it should have the texture of wet sand. Tip the mixture on top of the cake and level the surface. Bake the cake for 5 mins to set the sugary crust, then remove and leave to cool.
-
step 2
Once completely cooled, remove from the tin and peel off the baking parchment. Sprinkle the top with edible glitter, tie ribbons around the side and decorate with your favourite figurines, if you like.
Recipe from Good Food magazine, December 2012
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A star rating of 4.5 out of 5.2 ratings
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