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For the Cake | Amount | |
---|---|---|
Dessicated coconut | 2 cups | |
Caster sugar | 2 cups | |
Milk | 2 cups | |
Self raising flour | 2 cups | |
Egg | 1 | |
Egg yolk | 1 | |
Vanilla extract | 1 Tbsp | |
Lemon Zest | 1 | |
Orange Zest | 1 | |
Garnish | Amount | |
Icing sugar | 5 cups | |
Lemon juice | 2 Tbsp | |
Ice cream cones | 3-5 | |
White edible pearls | ||
Shredded coconut | ||
Raffaello |
Winter Wonderland Cake ~ step by step
- Preheat the oven to 180°C.
- Line 2 x 20cm round tins with baking paper.
- Combine all ingredients in a large bowl stir until well combined.
- Pour batter into cake tins and bake for 40 minutes.
- Cool in tin for 5 minutes before taking out to put on a cooling rack.
- Place cakes in freezer and once cold, cut both cakes in half. Place cakes back in freezer to chill for 10 minutes.
- In the meantime, combine all icing ingredients and whisk together until a thick mixture forms.
- Place a 2cm icing layer between each cake layer and stack cakes evenly on top of each other. Create a prime layer of icing on the outskirts of the cake. Place back in the freezer to chill for a further 15 minutes.
- Place ½ of the remaining icing onto a plate and roll the cones in the icing.
- Put all the white pearls on to a plate and roll the iced cones through the pearls to create a snow tower. Do the same with the shredded coconut. Place snow towers standing base side up to dry.
- With the remaining icing, coat the outskirts of the cake in a thick layer of icing. To ensure that the icing remains neat, spin a turn table slowly and with a palette knife smooth out icing.
- Place snow cones on top of cake. Decorate with Raffaello.
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STORAGE
Best kept in a refrigerator in an airtight container.
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