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Rosa and Rosanna's ‘La Vigilia’ Snow Globe Cake Centerpiece

Christmas Eve is just as big, if not bigger than Christmas day for our family. We wanted to think outside the box, and rather than just focus on the night before Christmas theme in general, we wanted to emphasize our night before Christmas. We sit around the table, and enjoy the feast of the seven fish. We also play Italian bingo called Tombola, while sipping on our rainbow cookie martinis. We then all go to midnight mass together, then come home and put out the baby Jesus in the nativity. We wanted to put the nativity scene inside the snow globe because it symbolizes what Christmas is about to us.
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Rosa and Rosanna's ‘La Vigilia’ Snow Globe Cake Centerpiece
Print Recipe
Rosa and Rosana's ‘La Vigilia’ Snow Globe Cake Centerpiece
Course:
Dessert, Cake
Seasonal Event:
Christmas
INGREDIENTS:

Almond Cake:

  • 1250 grams all-purpose flour
  • 36 grams baking powder
  • 12 grams salt
  • 908 grams butter, unsalted, at room temperature
  • 1066 grams white granulated sugar
  • 18 grams almond extract (3-4 tsp)
  • 16 eggs room temperature
  • 976 grams whole milk
  • 237 ml amaretto (For brushing the sponge)

Almond Chocolate Ganache:

  • 8 c heavy cream (1904 g)
  • 12 c semi sweet chocolate chips 54% (2100 g)
  • 4 tsp almond extract (20ml)

Raspberry Preserve Filling:

  • 4 ½ Tablespoons water (67ml)
  • 4 ½ Tablespoons cornstarch (36g)
  • 9 cups fresh or frozen raspberries (1350g)
  • 1 cup granulated sugar (200g)
  • 3 teaspoon lemon juice (15ml)
  • 1 ½ teaspoon vanilla extract (7ml)

Anisette Sugar Cookies:

  • 227 g salted butter softened
  • 220 g granulated sugar
  • 2 tsp Anise extract
  • 2 large eggs room temperature
  • 371 g all-purpose flour
  • ¾ tsp baking powder
  • ½ tsp salt

Sugar Cookie Icing:

  • 480 g powdered sugar (sifted)
  • 44 ml milk, room temperature
  • 37 ml Karo brand light corn syrup
  • 2ml vanilla extract
  • Blue food gel
  • Red food gel
  • Green food gel
  • Black food gel
  • Yellow food gel
  • Brown food gel
  • Orange food gel

Buttercream Frosting for Cake Décor:

  • 226 grams butter
  • 5 ml vanilla
  • 360–480 grams powdered sugar

Fondant for Décor of Cake:

  • Powdered sugar to roll out fondant please
  • We will supply the piping tips & fondant tools
  • We will supply cookie cutters
  • Burgundy food gel-we can provide
  • Tan food gel-we can provide
  • 1lb red fondant
  • ½ lb white fondant
  • 8 oz black fondant

Snow Globe Dome:

  • Light corn syrup 100g
  • Granulated sugar 200g
  • Water 100g
  • Helium quality balloon

DIRECTIONS:

Almond Cake:

  1. Turn on oven to 350 degrees F & grease/line cake pans
  2. In a stand mixer, cream together the butter and sugar until light and fluffy
  3. Add the vanilla and eggs one at a time until incorporated
  4. Sift together all the dry ingredients in a separate bowl-the pour into mixing bowl alternating with the milk until incorporated
  5. For the layers, scoop 6 spoons pf batter into each 9 inch pan and 4 spoons of batter into each 6 inch pan then bake for 15 min
  6. Remove and let cool in flash freezer

Raspberry Filling:

  1. In a small bowl combine cornstarch and water to create a smooth slurry
  2. In a saucepan over medium heat, combine the slurry and all ingredients except vanilla
  3. Stirring occasionally, let it come to a boil for 5 minutes or until thickens
  4. Remove from the heat and stir in the vanilla
  5. Let it come to room temperature before chilling

Chocolate Ganache:

  1. Heat the heavy whipping cream in a microwave, pour over the chocolate chips. Add the almond extract and stir until it becomes a thick smooth consistency
  2. Place in the freezer to allow it to cool and thicken, then using a hand mixer whip the ganache until it becomes fluffy, then set aside

Anisette Sugar Cookies:

  1. In a stand mixer with the paddle attachment, whip together the butter and sugar
  2. Add the anise and eggs and beat until combined
  3. Add the dry ingredients and continue to mix until combined
  4. Shape into a disk, cover and let chill while the oven is preheating
  5. Set the oven to 350 degrees F and line a cookie tray
  6. Roll out the chilled dough and cut the shapes needed
  7. If the room is warm-place the shaped dough back in the freezer. When ready bake for 10 min
  8. Remove and let cool before you ice

Sugar Cookie Icing:

  1. In a bowl with a hand mixer, combine all ingredients. Separate the icing into bowls and stir in food gel
  2. Fit piping bags with piping tips and pour icing into the prepared bags
  3. Decorate the sugar cookies

Buttercream:

  1. Mix sugar until fluffy and doubled in size. Add sugar and extract and whip until smooth
  2. In separate bowls, color accordingly, then prepare in the tipped icing bags

Snow Globe Dome:

  1. Using a balloon, fill a balloon with water and tie it making sure to remove the air bubbles
  2. Place on a narrow opening object
  3. In a pot over medium heat, combine all ingredients, moving the pot to stir
  4. Using a candy thermometer, allow the sugar to come to 300 degrees F
  5. Pour the melted sugar over the balloon and let it cool before removing the water, then set aside

Assemble the Cake:

  1. Pipe the ganache on each layer followed by the raspberry preserve filling
  2. Stack each tier using dowels if needed
  3. Crumb coat the cake in chocolate ganache and let chill
  4. Roll out the fondant then cover each cake tier
  5. Stack the tiers and decorate
  6. Place the sugar dome over the top of the tier
  7. Step back, YOU DID IT!
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