Sunday, December 16, 2012
Holiday Snow Globe Cake
4 eggs, separated
2/3 cup butter, softened
1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar, divided
2 tablespoons dark rum
2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup coconut milk
1-1/4 cups heavy whipping cream
2 tablespoons Imperial Sugar® / Dixie Crystals® Powdered Sugar
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
2 cups flaked coconut
Frosted Christmas Tree (see below)
Porcelain snowman ornament
8-inch glass bubble bowl (about 6-inch opening)
Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
In another large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in rum. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition.
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. Transfer to prepared pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing to wire racks; remove paper. Cool completely.
If cake layers have rounded tops, trim with a long serrated knife to make level; set aside. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
Place one cake layer on a serving plate, bottom side down. Spread jam over top to within 3/4-in. of edge; top with 1/2 cup whipped cream. Place second cake layer over whipped cream, bottom side up.
Spread remaining whipped cream over top and sides of cake; sprinkle with coconut. Refrigerate for at least 15 minutes.
Just before serving, place Frosted Christmas Tree and snowman on center of cake. Carefully invert bowl over top. Yield: 12 servings.
FROSTED CHRISTMAS TREE: Lightly brush a small star-shaped sugar cookie with corn syrup; sprinkle with silver edible glitter. For tree, tint canned vanilla frosting with green paste food coloring. Stack two ice cream sugar cones. Using a #32 open star tip, pipe tree branches onto top cone to resemble a pine tree. Decorate with candy-coated sunflower kernels or colored sprinkles; sprinkle with coarse sugar. Place star cookie at top
Prep: 65 min. Bake: 25 min. + cooling
Yield: 12 Servings
This is the cutest idea and I can image all the different possiblities for other holidays or birthdays. Find the original recipe here.