Best Mamas Snow Cake Recipes

WINTER SNOW CAKE

Steps:

• Cream shortening and sugar. Add vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Beat often each addition. Go outside and get in snow; fold in snow.
• Bake in greased and floured 8 inch square pan, at 350°F for 30 minutes or until pick inserted in center comes out clean.
• Cool in pan.
• Frost with favorite icing.

SCOTTISH SNOW CAKE RECIPE

Steps:

• Using two knives of a pastry cutter, cut the butter finely into the sugar, but do not cream.
• Add the egg yolk and stir to combine.
• Add the flour. Using your fingertips, rub the butter into the flour until it has a breadcrumb texture.
• Press the mixture into the bottom of a 9"x13" cake pan, pressing firmly.
• Bake for about 10 minutes. Don't let it start to brown. Remove from the oven and allow to cool, while making the cake batter.
• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
• Add about one third of the beaten eggs, and mix well at medium speed.
• Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour and just mix until well combined.
• Spoon the jam evenly onto the pastry base taking care not to let it reach the side of the pan.
• Place dollops of cake batter all over the jam to make it easier to spread. (Try not to let the jam get mixed into the batter.)
• Spread the batter evenly all over the jam and pastry.
• Pop the cake into the oven for approximately 30 minutes. Do not open the oven until you start to smell the cake and it looks well risen (through the glass). Gently insert a cake tester or skewer into the center of the cake to check that it's completely cooked before removing from the oven. Allow to cool completely in the pan.
• Run a knife around the cake, down to the pastry, then shake the pan. You should feel that the cake is loose in the pan before decorating it.
• Put the confectioner's sugar in a bowl and slowly add the milk or water a little at a time (1/2 tsp) until a thick, but runny consistency is reached. Adjust with more sugar or liquid if you see the icing isn't spreading nicely. Cover the cake with this icing.
• Before the icing begins to dry, sprinkle generously with finely shredded, unsweetened coconut.
• Allow the icing to dry and set completely which will take a few hours. Once it's set, use a serrated knife to cut the cake into squares (cutting into 18 pieces is a good size). Alternatively, you can cut the Scottish Snow Cake into fingers or even diamond shapes. Keep covered at room temperature.

HOLIDAY SNOWFLAKE CAKE

Steps:

• In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired. , Pour into 3 greased 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage). , Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency., Place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut.

SNOW CAKE

Steps:

• Preheat oven to 350-degrees F.
• Spray tube or fancy cake pan with cooking spray and dust with sugar or ground nuts.
• Beat egg whites until foamy, slowly add sugar, and continue beating until stiff peaks form.
• Sift the flour and cornstarch into the egg white mixture, folding to combine well with rubber spatula or wooden spoon.
• Fold butter into cake mixture.
• Add extract.
• Turn into prepared pan.
• Bake for one hour at 350-degrees F or until done.
• Cake will not rise but feels firm to the touch when done.

SNOWMAN CAKE

Steps:

• Prepare cake mixes according to package directions. Divide batter among two greased and floured 9-in. round baking pans, one 9-in. square baking pan and 12 cupcakes. Bake at 350° for 20-25 minutes and cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Place one round cake off center and 1 in. from the bottom of a 25x16-in. covered board. Place second round cake above it. Set aside 1 cup vanilla frosting. Frost round cakes with remaining vanilla frosting., Cut the square cake into two rectangles-one 8-in. x 2-in. and one 8x4-in. (save remaining piece for another use). For hat brim, place the smaller rectangle (B) above on the top round cake. Cut a 5-3/4x4-in. piece from the large rectangle; place (A) above hat brim. For scarf, cut the remaining cake piece in half diagonally (C and D); position on left side of top circle. (Save the cupcakes for another use.), Frost hat with chocolate frosting. Tint reserved vanilla frosting blue; frost a stripe on hat for ribbon and frost the scarf. Cut three holly leaves from fruit roll-up; place on hat ribbon. Top with tiny tarts for berries. Position red candy coin for nose; add black gumdrops for eyes and buttons. Add licorice bites for mouth.

MAMA'S SPICE CAKE

Steps:

• In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.