A Winter Wonder Cake
Chocolatey ganache glaze is the perfect way to highlight the intricate details of our Dimensions cake pan. The snowflake is made ahead of time using royal icing and sparkling sugar.
- Easy-Add Dark Cocoa Candy Melts® Candy Add to shopping list Dark Cocoa Candy Melts® Candy
- Easy-Add White Sparkling Sugar Add to shopping list White Sparkling Sugar
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
Cake serves 12.
- Easy-Add Dimensions® Snowflake Pan Add to shopping list Dimensions® Snowflake Pan
- Easy-Add Cookie Sheet Add to shopping list Cookie Sheet
- Easy-Add Cooling Grid Add to shopping list Cooling Grid
- Easy-Add Tip: 1A Add to shopping list Tip: 1A
- Easy-Add Tip: 8 Add to shopping list Tip: 8
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
- Waxed paper
Several days in advance: Use royal icing to make 6 snowflake arms and center ball. Copy Snowflake Arms pattern and tape onto cake boards; cover with waxed paper. Using royal icing and tip 8, outline 1 snowflake arm at a time; immediately sprinkle on Sparkling Sugar. Excess sugar can be collected and reused. Repeat until you have completed 6 arms (make extras to allow for breakage). Use tip 1A to pipe a 1 1/2 in. diameter ball; immediately sprinkle on Sparkling Sugar. Let all pieces dry 1 to 2 days. Carefully remove arms from waxed paper by sliding a small spatula underneath.
Bake and cool cake. Position on cut-to-fit cake board; place on cooling grid set over drip pan. Cover with Ganache Glaze; reserve any leftover glaze. Let set then position on plate or foil-covered board.
Whip remaining glaze that has thickened to use as icing; pipe tip 8 ball bottom border. Position snowflake arms directly on cake top. Position ball in center.