Snow Globe Cake - Gemma's Bigger Bolder Baking Ep. 46

Published on 07 Jul 2018 / In Recipes & Food

Learn how to easily make an impressive Holiday Snow Globe Cake!

WATCH my Chocolate Truffles video HERE:

Hi Bold Bakers! This week, I'll show you how to simply create an impressive Snow Globe Cake. The base is a delicious white cake with cream cheese frosting and coconut "snow." And we'll make it into an amazing cake that your family and friends will love this holiday season. Plus, be sure to watch an ALL-NEW episode of my Chocolicious series on the Kin Community Channel where I show you how to make Homemade Chocolate Truffles. AND come back this SUNDAY, Dec. 14, for a BIG & BOLD Gingerbread House I think you'll really enjoy. So let's get baking!

Link to Red Velvet Cheesecake/Cream Cheese Frosting:

WATCH more episodes of Bigger Bolder Baking HERE:
* Gingerbread House Log Cabin:
* Holiday Ice Cream:
* Homemade Chocolate Fudge:
* Chocolate Biscuit Cake/Salami:
* Gingerbread Trifle:


Gemma's Snow Globe Cake


2 1/4 cups (244g) cake flour
1 tablespoon (12g) baking powder
1/2 teaspoon salt
1 1/4 cup (295ml) whole milk
4 large egg whites, room temperature
1 1/2 cup (302g) granulated sugar
1 stick (8 tablespoons 113g) unsalted butter, room temperature


2 1/2 cups powdered sugar, sifted lightly to remove any lumps
1 lb (16 oz/450g) packages cream cheese, at room temperature
1/2 cup (4oz/55g) unsalted butter, at room temperature
1 tablespoon vanilla extract
2/3 cup raspberry preserves
1 1/2 cups sweetened shredded or desiccated coconut

1. Pre-heat your oven to 350°F (180oc) Grease and line a 6” cake tin. My cake tin was very deep, you can also use 2 x 8" or 9" pans

2. In a medium bowl, sift together the cake flour, baking powder and salt and set aside.

3. In a separate jug, combine the milk and egg whites and set aside.

4. In the bowl of your stand mixer, add the butter and sugar and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy.

5. Reduce the mixer's speed to slow and add 1/2 of the flour and ½ your milk mix. Mix until just combined into the butter mix. Repeat with the remaining flour and milk. Take care not to over mix as it will toughen your cake.

6. Pour the batter into your prepared cake tins. Bake for 60-70 minutes until the centers of the cake is firm and it is golden brown.

7. Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature.

To make the cream cheese frosting:
1. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, beat powdered sugar, butter and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.

To assemble the cake:
1. Level and divide the layers in your cake with a serrated knife.

2. Spread raspberry and the frosting on the layers of the cake.
Next do the crumb layer, a thin layer of frsoting all around the cake to gather any loose crumber. Chill the cake until the icing is firm and then frost the cake with the remaining frosting. Smooth the remaining frosting over the cake with an offset spatula until it is level and smooth.

3. Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake.

4. The cake is best eaten within 2 days. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.

5. To make the Globe, add you decorations and glass bowl on top.

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