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    HOW TO CAKE IT
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    Home › Recipes › Snow Globe Cake

    Snow Globe Cake

    Walk in a winter wonderland with this vanilla cake!

    Find more awesome holiday recipes in our Winter Treats Ebook

    Snow globes are one of those classic holiday decorations that everybody seems to have- except for me! I don’t own a snow globe because they don’t make any with a design that I can get behind, so this week I’m CAKING my own!

     

    Starting with 11lbs of my Ultimate Vanilla Cake dyed an icy blue ombre, this cake gets stacked with sweet italian meringue buttercream, and covered in pretty fondant details before getting topped with my figurine of choice- a cake of course! Star-y sprinkles act as the snow in my globe for one magical cake.

     

    Cake up a snowstorm on my YouTube channel here



    Share this recipe

    • Ingredients
    • Tools
    • Instructions

    Baking The Cake:

    11lbs Yo’s Ultimate Vanilla Cake

    Blue Gel Food Coloring

     

    Icing The Cake:

    Yo’s Simple Syrup

    Yo’s Famous Italian Meringue Buttercream

     

    Decorating The Cake:

    3lbs White Fondant

    8oz Gumpaste

    Royal Icing

    Pearl Dragees

    Edible Glitter

    Disco Dust

    Pearl & Light Blue Luster Dust

    Clear Food Grade Alcohol

    Clear Piping Gel



    Item Name: Availability:
    2 x 7" Round Cake Pans
    2 x 8" Round Cake Pans
    Simple Syrup Bottle Add to Cart - $19.99
    Small Straight & Offset Spatula Add to Cart -
    Large Straight & Offset Spatula Add to Cart - $19.99
    Foam Core
    Dowels
    Scalloped Circle Cutters
    Snowflake Cutters
    Clay Extruder Add to Cart - $29.99
    Circle Cutters Add to Cart - $24.99
    Tappits
    Plaque Cutter
    Ribbed Rolling Pin
    Glass/Acrylic Vase

    Bake Your Cakes

    Divide 3lbs of batter into your 8” pans, and 2.5lbs of batter into your 7” pans. Use blue gel food coloring to dye them ombre at bake at 350 degrees for 1 hour 35 minutes and 1 hour 25 minutes respectively. Let your cakes cool completely in their pans.




    Level & Decaramelize

    Remove your cakes from their pans, and use a ruler and large serrated knife to level. Use the same technique to remove the caramelization from the bottom of your cakes as well.




    Layering

    Use a ruler and serrated knife once again to remove a 1” layer from each of your cakes, and set aside




    Keep It Simple

    Shower your cakes with simple syrup, and allow a few minutes to absorb before continuing.




    Stack Up

    Stack your cakes from darkest to lightest with italian meringue buttercream. Place in the fridge for 20 minutes to chill




    Carve Up

    Lay a board cut to 7” on top of your cake, and use this to guide you in carving an a-line shape, removing caramelization as you go, adding a slight curve to your shape as well.

     

    Note: watch me carve my cake here




    Crumb Coat & Chill → Ice & Chill

    Crumb coat your cake with italian meringue buttercream, and chill for 20 minutes before icing with moe buttercream, and chilling for another 20 minutes.




    Well Supported

    Cut dowels to the same height as your cake, and insert in a circular formation. Place your cake board back on top so it can be covered as part of your cake and we won’t see it later.




    Fondant Time

    Roll out a sheet of white fondant large enough to drape over your cake. Smooth the top edge of your fondant down first, working your way to the bottom before cutting a clean edge.


    All In The Details

    Thinly roll out white fondant, and texture using a ribbed rolling pin. Paint with luster dust mixed with clear food grade alcohol, and allow to dry before attaching to your cake in vertical stripes up the sides.


    Plaqued

    Use a plaque cutter to cut out a plaque for your cake from thinly rolled white fondant. Paint with the same pearl luster. Cut out a phrase using tappits, and attach to your plaque with clear piping gel, before attaching the whole plaque to your cake.




    Snowflakes

    Thinly roll out white gumpaste, and cut out snowflakes. Paint with blue luster mixed with clear food grade alcohol, and before the paint dries sprinkle with disco dust.




    Mini Cake

    Use graduated circle cutters to cut tiers of cake from the 1” cake layers you set aside earlier. Cut scalloped circles of white fondant to lay over the top of each of your tiers, and attach with clear piping gel. Stack your mini cake using royal icing, and pipe a mini border of icing as well.

     

    Note: watch me make my mini cake here




    Winter WonderCAKE

    Cut a piece of foam core to fit inside the opening of your globe. Spread a layer of royal icing on top, and press pearl dragees onto the surface, leaving a center for your cake to sit. Attach your mini cake with more royal icing. Attach to the top of your base cake with royal icing once more.




    Finishing Touches

    Continue to make your scene look nice and wintery with the help of your gumpaste snowflakes, some edible glitter, and disco dust. Stick gelatin star sprinkles to the inside of your dome before attaching it to the top of your cake.




    Domed Off

    Create a white gumpaste dome to fill in the flat part of what is now the top of your vase by pressing it into a greased sphere pan, and cutting a circle to size with a circle cutter. Attach with royal icing.

     


    Congratulations!

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