Name: Sparkling snowflake cake
Total time: 1 h 30 min
Yield: Cuts into 12 slices
Cuisine: British
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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Sparkling snowflake cake

Sparkling snowflake cake

Jane Hornby

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Cuts into 12 slices

Easy

Total time: 1 hr and 30 mins

Takes 1½ hours, plus overnight drying

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

Freezable (Cake mix is freezable)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 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.
step 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.
step 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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