| Source: 2009 Yearbook
Pattern: 2009 pattern book: A Winter Wonderland - Snowflake Arms Tools:
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Several days in advance:
Use royal icing to make 6 snowflake
arms and center ball.
Copy
Snowflake Arms pattern and tape onto cake boards; cover with waxed
paper.
Using royal icing and tip 8, outline
1 snowflake arm at a time; immediately sprinkle on Sparkling Sugar.
Excess sugar can be collected and reused. Repeat until you have completed 6 arms (make extras to allow for breakage).
Use tip 1A to pipe a 1 1/2 in. diameter ball; immediately sprinkle on Sparkling Sugar.
Let all pieces dry 1 to 2 days. Carefully remove arms from waxed paper by sliding a small spatula underneath.
Bake and cool cake. Position on cut-to-fit cake board; place on cooling grid set over drip pan.
Cover with Ganache Glaze (recipe below); reserve any leftover glaze.
Let set then position on plate or foil-covered board.
Whip remaining glaze that has thickened to use as icing; pipe tip 8 ball bottom border.
Position snowflake arms directly on cake top. Position ball in center.
Ganache Glaze
Ingredients:
1 lb Coating
Chocolate
1/2 cup whipping cream, or more
if too thick
Makes: About 2 1/4 cups.
Chop Coating chocolate (you can use a food processor). Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chopped Candy Melts, stir until smooth and glossy. If mixture is too thick, add 1 to 2 tablespoons warm whipping cream. Place cake on cake board cut to fit; position on wire rack over drip pan. Pour glaze into center and work out toward edges.
Note: Cake may be iced first in buttercream icing. Let icing set, then pour on ganache. If cake is one layer or perfectly smooth, buttercream icing is not needed.
Whipped Ganache: follow recipe above,
using 1 cup whipping cream and making these changes: Allow mixture to set
and cool to room temperature (it will have the consistency of pudding,
this may take 1 to 2 hours.) Whip on high speed until light and soft peaks
form.