05 Dec 2024 Snowflakes and tablescapes
By Chef Don Bingham
Christmas music is already playing at our house, and menu plans are in the making! Topping the list of our favorite desserts would have to be the pound cake that has been the “go-to” for our wedding cakes, our coconut cakes and now, the Snowflake Cake! I was inspired by a photo we saw in another publication and decided to try my hand with our own recipe that we’ve loved through the ages and to adapt the fondant/snowflakes for our December Tablescape.
The secret to this recipe is the Mazola Corn Oil. We have never published this particular cake, mostly because the cake does not become a scrumptious finished product if Mazola is not used in the cake. Many of our friends in the culinary world have tried to cut corners when the correct oil was not handy from the house pantry, and the result is never the same rich flavor, texture and delightful heaviness when the oil substitution is made. There are many vegetable oils on the market and all of us like our favorite, but this pound cake demands Mazola Corn Oil. We keep a large container of it on hand at all times!
The tablescape features peppermint! We placed the peppermint dishes on rustic placemats and added additional pieces in the peppermint theme to enhance the table. Tipton & Hurst Florist completed the presentation by bringing a beautiful red, white and green floral piece with peppermint surprises nestled in the centerpiece! Holiday napkins, lighted tapers, antique pieces from the family heirlooms–we all have these items handy, and all we need to do is spend the time shopping in our closets, drawers and storerooms. We often set our table after the turkey and dressing are cleared and leave the sparkle of the Christmas table set for the full month of December!
The focal point has to be the Snowflake Cake! The cake recipe (with the Mazola Corn Oil) is quite simple to mix, and we have given the recipe doubled to ensure we have enough batter for the stacking of the number of layers you prefer. The cake in the photo is made with two eight-inch round layers and two six-inch round layers, baked in greased and floured cake pans. The baking requires the full amount of time, because the cake layers are dense, moist and heavy. The recipe calls for a slightly lower oven of 325 degrees. You may need to adjust baking time according to the calibration of your oven temperature. Bake until firm and lightly golden on the tops of cakes.
After the cake has cooled, we slice the layers in half and spread the top of each one with strawberry jam or preserves for Christmas, and sometimes apricot jam or preserves for fall. The cake needs to be frosted (crumb coated) with the frosting of your choice to enable the fondant to adhere to the cake layers when applied. We like to use a light coating of the traditional Italian Cream Cake frosting, which is offered in the recipes section.
Once the cake is lightly coated with frosting, begin the process of rolling out the fondant. You may make your own fondant, but I choose to purchase mine from a local craft store in a tub container. One of the keys to working with fondant is to have everything at the right temperature so the fondant will roll to the thick/thin covering you desire. [The optimal temperature for using fondant is 86°F-93°F.]
Sprinkle your work service with powdered sugar, dust your rolling pin with powdered sugar, and knead carefully about two cups of the fondant mixture and roll into a round circle, square, or rectangle–according to whatever size pans and cake you are building. I use my hands to pick up the fondant and place it over the layers of cake; some roll the piece of fondant onto the rolling pin and transfer it over the cake layers in that manner. You may want to cover the larger layers, top and sides, first, then roll out the fondant, cover the top two layers and place on top of the larger bottom-covered layers.
If you are making the Snowflake Cake, roll out a large round of fondant and cut out snowflakes of fondant with your favorite cookie cutter. Let the snowflakes “cure” or harden overnight or for several hours before coating the back side of each snowflake with light Karo Syrup and affixing them randomly on the cake. Then sprinkle the cake with crystal sugar confetti and spray with pearl spray, both available in the cake decorating section at the craft/hobby stores. Fondant frosted cakes are a small challenge to cut, but use a sharp knife and cut slowly.
We have included some wonderful hot beverages to enjoy for the holidays as well!
The weather may be frightful but the fire is so delightful–and since we’ve no place to go, let it snow a delicious Snowflake Pound Cake with Snowflake Frosting!
Snowflake Cake
Mazola Pound Cake
4 cups all-purpose flour • 4 cups granulated sugar • 2 cups milk
1 1/2 cups Mazola Corn Oil • 2 tsp. vanilla
4 tsp. baking powder • 1/4 tsp. salt •6 eggs
Mix ingredients together and pour into prepared cake pans.
Bake at 325 for 40-45 minutes or until lightly golden and done in center.
Italian Cream Cake Frosting
1 stick softened butter • 1 box powdered sugar
4 ounces softened cream cheese
Mix thoroughly until smooth and spreadable.
This makes enough for a light coating of the traditional frosting for Italian Cream Cake.
Hot Almond Tea
6 cups water • 1 cup sugar
2 1/2 tsp. almond-extract
Juice of three small lemons or two large lemons
3 cups strong brewed tea • 1 tsp. vanilla extract
Mix well. Heat thoroughly in a non-metal pan. Do not boil. Serve hot.
Hot Mulled Grape Juice
1 quart grape juice (red, white or purple)
3 cups water • 1/2 cup lemon juice
2 cinnamon sticks • 8 whole cloves
4 whole allspice
Combine all ingredients in a saucepan.
Bring to a boil. Lower heat and simmer for 10 minutes.
Remove from heat, strain and pour into mugs. Serves 8.
- Snowflakes and tablescapes - December 5, 2024
- Serving hope - October 31, 2024
- Fried perfection and the ice cream dream - September 4, 2024
