MAKE a SNOWBALL LANTERN CAKE
Snowball treats for you to eat: Make a Snowball Lantern Cake that lights up!
Hi friends. Our snow has come and gone; then, come again. We’ve had unexpected snow, last night, that’s given us a morning of sledding and the chance to try something that we want to share with you, too: Swedish Snowball Lantern Cake.
This is a perfect “Kids Bake” project for anyone, anywhere and we feel like we can share a little bit of Sweden with you —- but, in yummy cake-form. This Snowball Lantern is even lit with a flame. We can’t wait to share this with you.
Jump below to get started, too.
These are as easy as you’d like them to be. You’ll need cake pops that have been dusted in Powdered Sugar. Bake the cake pops before starting then, continue below. I’ve shared a recipe that we use to bake White Cake Cake Pops. We have a Cake Pop Baking Sheet. This Baking Sheet bakes up round little cakes (like this) but, there are other ways to make Cake Pops, as well. I listed a recipe for a way to make Cake Pops with cake crumbs at the end of this post or even store-bought Donut Holes.
– 24 Cake Pops, Approximately
– 1 LED Tea Light
– 6 T Cake Icing
Since such a small quantity is used, you will be able to combine approximately 1/4 c Powdered Sugar with milk, approximately 1-2 t.
– Powdered Sugar for dusting
– Paper Paper, cut in a circle, or Doily
- Make cake balls.
- Dust in Powdered Sugar.
- Set aside.
- Cut Baking Paper into a circle or use a paper doily.
- Pipe a circle of icing directly onto the paper paper to form a ring.
- Press a circle of Cake Pops onto the icing to attach. Keep these close to one another.
- Fit the LED Tea light into place, centered, at this time.
- Continue adding row after row to build a Snowball Lantern Cake.
Embellish as you’d like!
This Swedish Snowball Lantern is what inspired us! Just click here to learn more about making the real thing that I shared at The Artful Parent, yesterday. If you have snow, these are a lot of fun and so beautiful.
It’s wonderful to meet you here and would love to see what you do with this tutorial. Willowday wishes today!
Something you might like:
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
4 1/2 cups cake flour (not self-rising) plus more for pans
1 1/2 cups whole milk
9 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
1 pint raspberries
5 to 6 cups Italian Meringue Buttercream for Perfect White Cake Italian Meringue Buttercream for Perfect White Cake (http://www.marthastewart.com/258484/italian-meringue-buttercream-for-perfect)
Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.
something you might like: