Snowflake Cake (Suprise inside Cake)
This feels so wrong! The sun is shining brightly, temperatures are about 10-12°C (in the sun our thermometer actually shows 24°C) and I am sharing a snowflake cake with you!
Am I crazy? I guess so. I should be sharing something Spring-y (my favorite season), light and colorful. Instead you will see a black and white snowflake cake. Why? Honest, I baked it already a few weeks ago and ever since I was waiting for actual snow to fall to show it here on my blog.
But snow never came. Instead we had sun or rain for weeks (luckily much more sun than rain) and I cant remember the last time we had degrees below zero?
I am the last person complaining about this weather, as truth be spoken, I am not the biggest fan of snow. It can be white and cold in December, yes please, but during the rest of the year I actually don’t really need snow. Cold is fine, even ice cold. But preferably with some sunshine and not snow. So what to do now with my snowflake cake? It is already end of February which on the calender still means winter although it does not look like winter. Though I am convinced that it will snow in April and we will end up with white Easter instead of white Christmas. But wants to see snow in April let alone a snowflake cake?
No, this cake has to be shown now and get it over with.
And that is the reason why I feel guilty showing you this post now. But as some parts of this globe are still covered in snow I will share this cake thinking of them. I hope you will like and appreciate it!
How to make the Snowflake Cake
Here I will share with you how I did the snowflake cake, both in text and pictures. Of course you can use and form as cake shape that you like and color the cake batter in any color you like! I just liked the idea of using natural colors by using chocolate and the snowflake itself of course is already white 😉 Feel free to use any cake recipe you like, mine can be found here. Just double the amount of batter for a 20 cm (8′) cake tin. Make sure you read my tips at the end of this post, as I have actually learned quite a few things during the process! And make sure to come back next week to see what to do with the cake leftovers 😀
- Bake the white cake (like here) at 190°C for about 50 minutes, check regularly with a tooth prick to ensure that the cake is ready.
- Let it cool completely, this step is important as otherwise the cake will be too crumbly I find.
- Cut the cake in slices as thick as your cookie cutter and start to cut out the shape that you have chosen (see Tips).
- Prepare the batter for the chocolate cake and keep it on the side.
- Spread a little bit of the batter at the bottom of your cake tin, be careful that it is not too thick (see Tips)
- Start to put your cake shape into the cake batter and try to really fill out the complete length of the cake tin (see Tips)
- Pour the rest of the chocolate cake batter on top of the cake shape
- Bake the cake again (like here) at 190°C for about 50 minutes. Use a wooden tooth prick or a cake tester to test when your cake is finished.
For the recipe I have used my Marble Guglhupf (Marble Bundt Cake) recipe and doubled all the ingredients for a 20 cm (8′) cake tin . You can find the recipe here. By the way, keep the leftovers of the white cake, as in a few days I will share with you a super delicious recipe with them! 😉
Tips and things I have learned:
- Use only a very thin layer of cake batter on the bottom of the cake tin. It should be just enough so that your cake shapes can stand up right and keep their position. Too much cake batter on the bottom (as I did) will rise during baking and thereby pushing your cake shape to the top!
- Make sure that your cake shapes fill the whole length of the cake tin. They should be secured tightly in the cake tin by filling them up until the two cake tin walls, if necessary really use every little crumb. If the cake shapes are sitting too loose in the cake tin, chance is high that the cake shapes will “float” and end up anywhere in the cake. By securing them you ensure that they stay at their position.
- Use a simple form for your cake shape. I tried a snowflake but it had too many details which you will not see back in the cake. Use simple things like a star, heart, tree or egg (you see the hint of making this cake for valentine’s day, Christmas or Easter?)
- Use the white cake left overs for something yummie which I will share with you shortly 😉