Frosty Snow Berry Cake Recipes

FROSTY SNOW-BERRY CAKE

Steps:

• Sift together flour, baking powder, and salt.
• Blend together shortening, one cup sugar, and lemon rind, creaming well.
• Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition, with electric blender on low speed.
• Beat the egg whites until soft mounds begin to form.
• Add gradually 1/2 cup sugar, beating constantly until meringue stands in heavy, shiny peaks.
• Fold gently but thoroughly into batter.
• Fold in the cranberry sauce.
• Pour into two well greased and floured 8-inch round layer pans.
• Bake in 375* oven for 30 to 35 minutes. Cool and frost.
• Pink Fluffy Frosting:.
• Combine first 6 ingredients in top of double boiler.
• Cook over rapidly boiling water, beating with rotary beater or electric mixer until mixture stands in peaks.
• Remove from heat.
• Add vanilla and food coloring; continue beating until thick enough to spread.

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE

Steps:

• Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
• Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
• Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

FROSTY STRAWBERRY DESSERT

Steps:

• Stir together flour, sugar, walnuts, and butter. Sprinkle this crumbly mixture onto a cookie sheet and bake at 350° for 20 minutes, stirring a few times to break up the mixture.
• Meanwhile, whip egg whites until frothy. Gradually beat in sugar. Add strawberries and lemon juice. Beat at high speed a few minutes (up to ten minutes depending on your mixer) until very light and fluffy. Fold in whipped cream.
• Sprinkle 2/3 of the crumb mixture into a 13X9 inch pan. Spread strawberry mixture on top of crumbs. Top with rest of crumbs.
• Cover tightly and keep in freezer until time to serve, at least an hour. Garnish each square with fresh strawberries and promptly return to freezer any unused portion.

SNOW-CAPPED FAIRY CAKES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
• Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.
• To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.
• Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.

FROSTY FOREST CAKE

Steps:

• To make the cake, soak the apricots in the brandy while you get everything prepared. Heat oven to 160C/fan 140C/gas 3. Butter then line the sides and base of a deep 20cm round cake tin with greaseproof paper. Mix together the figs, raisins, cherries, nuts and lemon zest.
• Combine the flour with the baking powder, mixed spice and ground almonds. Beat the butter and sugar in a large bowl until creamy, about 2 mins. Add the eggs one at a time, beating well after each addition. Gently fold the flour mixture into the cake mixture in two goes, then fold in the fruits and nuts, followed by the apricots and brandy.
• Spoon the mixture into the tin, then smooth the top, making a slight dip in the middle. Bake for 30 mins, then lower the temperature to 150C/fan 130C/gas 2 and bake for another 1 hr 45 mins, laying a sheet of foil loosely over the top for the final 15 mins if it starts to brown too quickly. The cake is done when a skewer inserted in the centre comes out clean. Leave the cake in the tin to cool, then remove the lining paper and wrap well in cling film and foil until ready to decorate (see below or turn the page for another idea).
• To create the frosty forest cake: colour the marzipan pale green with a little of the food colouring. Cut off 250g, then make this a shade darker with more food colouring for the trees. To make the trees, roll out the darker green marzipan on a surface lightly dusted with icing sugar. Make pointed triangular cardboard tree templates in 3 different sizes (roughly 7.5 x 4cm/6.5 x 3.5cm/5.5 x 3cm). Using these as guides, cut out the tree shapes (see tip, above right). Brush one side lightly with honey, then scatter over silver and coloured dragees, pressing them down lightly to stick. Lay the trees on baking parchment to firm up. This is best done a day or two ahead.
• When ready to decorate, sit the cake on a board or plate. On a surface lightly dusted with icing sugar, roll the paler green marzipan into a circle wide enough to cover the cake completely. Brush the cake all over with honey. Using a rolling pin, lift and lower the marzipan onto the cake. Smooth the surface of the marzipan with your palms, then trim off any excess from the bottom with a sharp knife.
• Cut off two-thirds of the ready-to-roll icing, then roll out a strip about 8cm wide and long enough to go over the top and down the sides of the cake. Cut a wavy line down either side to resemble a path. Brush the marzipan with honey where you want the path to go, then lay the path on top. Trim to neaten the ends.
• Take two-thirds of the remaining icing, then roll out 2 long, narrow ropes the same length as the path and about 5mm wide. Dampen the path edges with water and lay the ropes in position. Cut off and roll small pieces from the rest of the icing (and any trimmings), then shape into small snow drifts for the trees to stand in. When the trees are firm, make an indent in the top of each snowdrift with the back of a knife and put each tree into position. Sit the trees on the cake, securing with a little honey underneath. If necessary, cut off some of the rope along the edge of the path to make a flatter surface for the trees. Finally, scatter edible glitter onto the marzipanned cake.

MAMA'S SNOW CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange zest. In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely. , For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut.