So I had this idea of piping candy melt snowflakes for a Christmas cake and I love how it came out! There is definitely a trip to it though. Candy melt is really easy to work with but it does harden quickly so keep a HOT glass of water close by while you pipe and dip your piping bag into it at regular intervals to keep the candy melt at the right temperature. Click here for the printable template I used as a guide for my snowflakes.
If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Your snowflakes don’t have to be perfect and uniform, real ones are all a bit different after all! You will be whipping up a batch of Italian buttercream for this cake so click over for my IBC recipe and step-by-step. You will divide the buttercream into several batches and tint them in various shades of blue for the ombré.
A Few Tips
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you don’t want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it’s a pain to make two different types of frosting though!
- To pipe the two-tone frosting you fill one bag (1/2 way full) with white frosting, one bag with blue frosting and then put both bags in a third piping bag. No need for a tip, just snip about an inch off each bag.
Steps to Make This Cake
Snowflake Cake
Candy melt snowflakes make this peppermint-kissed cake a showstopper.
Ingredients
INGREDIENTS
For the Buttercream:
- 3 teaspoon vanilla
- 1 lb confectioner's sugar
- 1 cup unsalted butter room temperature
- 3 tablespoon heavy whipping cream
- blue food coloring
- red food coloring
For the Cake:
- 1 2/3 cups all purpose flour
- 1 cup sugar
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup unsalted butter room temperature
- 3 egg whites
- 3 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon peppermint extract
For the Snowflakes:
- ⅔ cup candy melt
- parchment paper
For the Italian Buttercream:
- 4 large eggs
- 1 1/3 cup sugar
- pinch kosher salt
- 16 oz unsalted butter cut into 1-inch pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream tartar
Instructions
INSTRUCTIONS:
For the Cake:
Preheat oven to 325 degrees F.
- Butter and paper three 6-inch cake pans. I use cake strips on my pans for more even baking.
- Sift and mix dry ingredients in a large bowl.
- Beat the wet ingredients together in a medium bowl.
- Add wet to dry ingredients and mix until combined
- Divide the mixture evenly into the cake pans.
- Bake for 25 to 30 minutes until the centers are springy to the touch.
- Let cool completely.
For the Buttercream:
- Whip the butter for about 5 minutes using a paddle attachment (stand-up mixer).
- Beat in the confectioner’s sugar slowly
- Add the cream and vanilla. Beat until you have an even, fluffy consistency.
Transfer a white batch to a piping bag. Add red food coloring to another batch and transfer to a piping bag. Snip off the tips of both and add to a larger piping bag. Pipe a spiral between each layer.
Pipe and smooth a crumb coat with excess.
For the Italian Buttercream:
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form. In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat. Stir until sugar melts and becomes clear.Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately. Run mixer until meringue is cool/tepid. Add room temperature butter into running mixer one tablespoon piece at a time.
Add the salt and vanilla if using. Beat until butter is combined and mixture has reached a silky consistency.
Create a gradient by adding different amounts of blue food coloring to remaining buttercream batches. Transfer each color to its own piping bag. Pipe the ombre color and smooth with an offset spatula.
For the Snowflakes:
- Melt candy melts in the microwave.
- Transfer to the piping bag and snip off the tip.
- Pipe snowflakes onto a piece of parchment paper. This can be done freehand or over a snowflake stencil.
For the Assembly:
- Pipe the red and white buttercream between each cake layer.
- Pipe white, then blue buttercream, lightest to darkest starting from the bottom.
- Smooth with an offset spatula.
Add snowflakes.
Recipe Video
Recipe Notes
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
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How to Make a Snowflake Cake
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This blue ombré cake is filled with a two-tone candy cane buttercream and covered in delicate candymelt snowflakes. I love the effect the snowflakes give and they’re not …
This looks so pretty and festive. Thank you for sharing.
Yvette
Yvettesgourmetkitchen.com
Can i use white chocolate chips instead of candy melt?
Connie,
If you are a baking wizard, yes you can use white chocolate!! It’s really finicky to work with and will make the snowflakes look more yellow! Hope that helps!
John
Hi,
What color did you exactly use ? I love this baby blue color so much! (I have No experience with baking sorry)
Hi! I’m making this now and just realized I have 8” pans instead of 6”! Could I just reduce the cook time?? Thank you!
Erika,
The cook time can stay the same! Just keep an eye of the the layers!
John
Hello! Looking forward to making this cake. I’ve been making decorative cookies for the last 2 years and would like to get into cakes! I use bottles when decorating cookies.what brand of piping bags do you suggest?
Thanks so much!!
Rachel,
I use Wilton brand piping bags! Let me know how the snowflake cake turns out!
John
Oh my goodness love your snowflake cake!!❄️ Can the cake recipe be doubled? What type of thermometer do you use when making the Italian buttercream? Thank you!
Nina,
The cake recipe can absolutely be doubled! I use a digital candy thermometer in my kitchen! Hope you enjoy!
John
I love this cake, will make it for the birthday of my little niece in Frozen theme. I will tagg you at Instagram. 🙂
greetings, Caroline
Caroline,
This is the perfect Frozen themed cake!! I can’t wait to see!
John