Snow Globe Cake

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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.