This gorgeous cake was made by Ken Noskin for Hollie Bart’s “Winter White Dinner Party” (see our blog). It does take some work…but it is totally delicious!
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large egg whites
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 (9-inch) diameter by 1 1/2-inch deep layer pans buttered and bottom lined with parchment or waxed paper
Preheat oven to 350 degrees.
1. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
2. Stir together flour, baking powder and salt. Set aside.
3. Combine egg whites, milk and vanilla extract.
4. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often.
5. Pour batter into prepared pans and smooth top with spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn over onto rack, remove paper and let cool completely.
- 1 cup light corn syrup
- 1 cup shortening
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 2 pounds confectioners’ sugar
- 1 drop of blue food coloring
1. In a large bowl, stir together the shortening and corn syrup.
2. Mix in the salt and almond extract, then slowly mix in the confectioners’ sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners’ sugar until it is smooth.
3. Split off 1/3 of completed fondant to preserve white color. Add 1 drop of blue food color and knead into remaining 2/3 of fondant. Blend and mix blue & white fondants to obtain 3 different colors. Store in an airtight container at room temperature or in the refrigerator.
4. To use, roll out on a clean surface that has been dusted with confectioners’ sugar until it is 1/8 inch thick .
5. Cut into triangular strips for icicle shapes.
1. Fill cake with white buttercream or cream cheese frosting
2. Cover outside of assembled cake with light coating of frosting
3. Drape icicles on and over top and sides of cake
4. Pipe buttercream with small tip in between icicles.