Sally and Amy's ‘Becky’s Winter Wonderland’ Snow Globe Cake Centerpiece
Course:
Dessert, Cake
Seasonal Event:
Christmas
INGREDIENTS:
Pink Champagne Cake:
- 513 grams cake flour (4.5 cups)
- 22.5 grams baking powder (1.5 T)
- 3 grams kosher salt (¾ tsp)
- 291 grams egg whites (9 grade A large egg whites)
- 355 ml pink champagne (1.5 cups)
- 10ml Vanilla extract (2 tsp)
- 5 ml Lemon extract (1 tsp)
- 45 ml canola oil (3 T)
- 339 grams unsalted butter, softened (3 sticks)
- 15 ml pink food coloring gel
Pink Champagne Buttercream:
- 452 grams unsalted butter, softened
- 1380 grams confectioners sugar (12 cups)
- 20ml vanilla extract
- 25 ml lemon extract
- 118 ml pink champagne (½ cup)
- 60 ml heavy whipping cream
- Red food coloring gel
- Green food coloring gel
- Yellow food coloring gel
Sugar Cookie Dough:
- 115 grams unsalted butter (1 stick)
- 100 grams granulated sugar (½ cup)
- 25 ml lightly beaten egg from (1 large egg)
- 5ml vanilla extract (1 tsp)
- 1.2ml baking powder (¼ tsp)
- 187 grams all purpose flour (1.5 cups)
Sugar Cookie Icing:
- Confectioners sugar (1 cup)
- Whole milk (1T)
- Light Corn Syrup (2 tsp)
- Vanilla extract (¼ tsp)
- Red food coloring gel
- Green food coloring gel
- Yellow food coloring gel
Sugar Dome Decorations :
- 341 grams Marzipan
- 341 grams Fondant
- Red food coloring gel
- Blue food coloring gel
- Green food coloring gel
- Yellow food coloring gel
- Black food coloring gel
- Brown food coloring gel
- 100 grams Gold sanding sugars
- 100 grams White sanding sugars
- 50 grams Edible silver sugar pearls
- 50 grams Edible white sugar pearls pearls
- 50 grams Multi-colored jimmies
Sugar Dome:
- 200 grams light corn syrup, divided
- 200 grams water, divided
- 400 grams granulated sugar, divided
- Helium quality balloon
DIRECTIONS:
Pink Champagne Cake:
- Preheat oven to 180C/350F. Spray two 8” round cake pans with cooking spray and line with parchment paper, set aside.
- Spray two 6” round cake pans with cooking spray and set aside.
- In a medium size bowl, whisk together the flour, baking powder, and salt, set aside.
- In another bowl, combine the liquid egg whites, pink champagne, vanilla extract, lemon extract and canola oil until well combined, set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar on medium speed until light and fluffy, about 3-5 minutes. While mixing on low speed, add the dry and wet ingredients alternately. Starting and ending with the dry ingredients.
- The 8” round cake pans should have 3 cups batter per pan. The 6” cake pans should have about 1.5 cups per pan. Pour cake batter into prepared pans and bake 25-30 minutes or until the cakes are pulling away from the sides of the pan and a skewer inserted comes out clean.
- Cool on wire racks for 10 minutes before turning cakes to and moving cakes to freezer to cool completely.
Sugar Cookie Dough:
- Preheat oven to 180F/350 degrees Fahrenheit.
- Whisk baking powder, kosher salt, and flour in a medium size bowl until well combined, set aside.
- Cream butter and sugar until smooth. Beat in vanilla extract and egg.
- Slowly add dry ingredients to wet ingredients until well combined and dough is pulling away from the sides of the mixing bowl. DO NOT CHILL, turn dough out onto a lightly floured surface.
- Roll dough to 1/4 inch thickness. Cut cookies with a miniature Christmas cookie cutters and a star cookie cutter and bake for 8-10 minutes or until the edges turn slightly golden.
- Remove cookies from the oven and allow to cool for 1-2 minutes on your baking sheet, before transferring to a cooling rack. Place cookies into the freezer to expedite the cooling process.
Pink Champagne Buttercream:
- Cream softened butter until smooth and light in color. Blend in the salt, vanilla extract, and lemon extract. Gradually add the confectioners sugar with champagne until ingredients are fully incorporated.
- If desired, add heavy cream 30 ml at a time until desired consistency is reached.
Glass dome:
- Fill a helium quality balloon with tepid water. Place balloon in a small bowl or measuring cup over a baking mat or parchment paper, set aside.
- In a medium sized saucepan, combine 100 grams water, 100 grams of corn syrup, and 200 grams of granulated sugar. Stir until just combined. Heat mixture over medium-high heat to 155C/310F. Remove sugar mixture from heat and allow to cool to 110C/230F.
- Carefully pour sugar mixture over balloon. Repeat process once.
Sugar Cookie Icing:
- Combine all ingredients in a bowl until desired consistency is reached. Tint with food coloring gels. Transfer icing to piping bags.
Glass Dome Decorations:
- Place food coloring gels on a palette. Knead desired food coloring gels into marzipan to shape a Christmas tree and Christmas gifts. Knead food coloring gels into fondant. Use fondant to make a puppy and a rug.
Marzipan and Fondant Decorations:
- Form decorations with hands. Once formed, place on parchment paper. Then transfer to fridge.
- Once the cakes are cool, assemble and crumb coat the cake
- Start by assembling the 8 inch layers with frosting between each layer. Then assemble the 6” layers on top of the 8 inch layers with frosting between each layer.
- Crumb coat the outside, place cake in the fridge.
Tint the Buttercream and Decorate the Sugar Cookies:
- Tint most of the buttercream light pink, reserve 215 grams white buttercream. Tint approximately 320 grams buttercream green, and tint approximately 320 grams buttercream red. Transfer to piping bags.
- Frost the crumb coated cake pink. Use the additional colors of buttercream to add designs to the side of the cake with desired piping tips.
- Decorate the sugar cookies with desired colors and sanding sugar.
Finishing Touches:
- Decorate Cake top of the cake with the sugar dome decorations and sugar dome. Add sugar cookies to the sides of the cake.