Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla bean paste
- 1/4 cup powdered sugar
- Edible silver glitter
Special equipment needed:
- 2 8-inch round cake pans
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
- Cake stand or plate
- Piping bag and star tip
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Stir in white chocolate chips.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
7. To make the frosting, heat heavy cream in a double boiler or microwave-safe bowl until hot but not boiling. Stir in vanilla bean paste and powdered sugar until smooth. Chill in the refrigerator for 30 minutes.
8. Once the frosting has chilled, beat it with an electric mixer until stiff peaks form.
9. Place one cake layer on a cake stand or plate. Spread a layer of frosting on top of the cake. Place the second cake layer on top of the frosting.
10. Use a piping bag fitted with a star tip to pipe swirls of frosting on top of the cake. Sprinkle with edible silver glitter.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 20g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 200mg
Carbohydrates: 50g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- White chocolate chips can be substituted with milk or dark chocolate chips.
- Vanilla bean paste can be substituted with vanilla extract.
Variations:
- Add a layer of raspberry jam between the cake layers for a fruity twist.
- Use different colored edible glitter or sprinkles for a different look.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Chill the frosting before beating it to ensure it reaches stiff peaks.
- Use a serrated knife to level the cake layers before frosting.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Place the cake on a cake stand and decorate with fresh flowers or a snowflake cake topper.
Garnishes:
Edible silver glitter
Pairings:
Serve with a cup of hot cocoa or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the cake layers are uneven, use a serrated knife to level them before frosting.
- If the frosting is too runny, chill it in the refrigerator for a few minutes before beating it again.
Food safety advice:
Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
The origins of the snow princess cake are unclear, but it is a popular dessert during the winter months.
Flavor profiles:
Sweet, vanilla, creamy
Serving suggestions:
Serve the cake as a dessert after a winter dinner party or as a special treat for a birthday or holiday celebration.
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