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Snow White Cake

This Snow White Cake was made for my daughters 1st Birthday, along with her matching outfit and doll!
Prep Time1 d
Cook Time1 hr 20 mins
Total Time2 d
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Snow White Cake

    • Lemon Zucchini and Blueberry Cake- baked in a 2 Lt Pudding tin and a 6 inch cake tin (see recipe below)
    • 3 Cups Blueberry Cream see recipe below
    • 1/2 Cup Whipped Coconut Cream see recipe below
    • Lemon Curd Frosting see recipe below
    • Snow White Barbie Doll

    Lemon, Zucchini and Blueberry Cake

    • 1 1/2 Cups plus 2 Tablespoons Coconut Flour
    • 1 teaspoon Baking Soda
    • 1 teaspoon Salt
    • 4 teaspoons Baking Powder
    • 12 Eggs
    • 1 1/2 Cups grated Zucchini lightly squeezed to remove excess moisture
    • 1/2 Cup plus 1 Tablespoon Maple Syrup or Rice Malt Syrup
    • 1 3/4 Cup Milk of choice
    • 1/4 Cup Lemon Juice
    • 2 teaspoons Lemon Zest
    • 1 teaspoon Vanilla Extract
    • 1 Cup Blueberries fresh or frozen

    Blueberry Cream

    • 400 grams Blueberries fresh or frozen
    • 2 Tablespoons Maple Syrup Optional, depending on tartness of berries
    • 2 Tablespoons Water
    • 3 Cups of Coconut Cream Taken from 2 to 3 400ml cans of coconut cream/milk; open the cans and leave them in the fridge overnight and use the thickened cream and discard the watery remains
    • 4 teaspoons Vanilla Extract
    • 4 teaspoons Maple Syrup
    • 2 teaspoons Gelatine Optional; will create a firmer cream

    Whipped Coconut Cream

    • 1/2 Cup Coconut Cream the thickened cream taken from an opened and chilled can of coconut cream
    • 1 teaspoons Maple Syrup
    • 1 teaspoons Vanilla Extract

    Lemon Curd

    • 3 Eggs
    • 2 Egg Yolks
    • 1/2 Cup Maple Syrup or Rice Malt Syrup
    • Zest of 1 to 2 lemons start with 1, increase depending on taste
    • 2/3 Cup of Lemon Juice
    • 1/2 Cup Coconut Oil softened slightly
    • 1/2 Cup Coconut Cream the thickened cream taken from an opened and chilled can of coconut cream

    Instructions

    INSTRUCTIONS

      Snow White Cake

      • Take the Pudding cake and slice it into 3 layers. Place the 3 layers and the 6 inch cake on the bench.
      • Using a cookie cutter, cut a small circle from the centre of each cake. The circle must be big enough to fit the dolls legs through (mine was 5 cms). Retain the cut pieces as they may be needed to add extra height to the cake. Using a pudding tin gives an instant skirt shape, however if you are using a more rounded bowl then now would be the time to trim it form a more skirtly shape.
      • Place the 6 inch cake on a cake board and cover the top with blueberry cream. Place the largest piece of the pudding cake on top and cover the top of it with cream. Repeat with the next 2 layers. Try not to let too much blueberry cream go over the outside of the cake, as this wil taint the lemon curd frosting.
      • Wrap the legs of the doll in plastic and place the doll in the middle of the cake. If the cake does not yet reach her waist, add additional levels using the centre cut out pieces. To do this, cut the circles into thirds and place them around the cut out middle of the top layer. Use the cream as ‘glue’ to stick it all together.
      • Once the correct height has been reached cover the cake in plastic wrap and place in the freezer for a minimum of 1 hour. (DO NOT freeze the doll!!)
      • After 1 hour, remove the cake and thinly spread the whipped coconut cream over the sides of the cake. This will act as a crumb coat for the cake. Place the cake in the freezer again for a further 1 hour. At this point the cake can be left in the freezer overnight and then decorated the next day, just allow 3-5 hours of defrosting time in the fridge before serving.
      • Cover the dolls legs with plastic wrap and place her in the cake hole. Remove the Lemon Curd Frosting from the fridge and using an offset spatula, or a long, flat knife, spread the frosting over the cake using a side sweeping motion to create the flow of a long skirt. Alternatively, use a 6 star piping tip and pipe the frosting onto the cake (I did try this method first but found that I didn’t quite have enough frosting as my dolls legs were too long. If you have not needed to add extra cake height this may work however it is a harder and more time consuming option).
      • Place the cake in the fridge for at least 30 minutes before serving. After several hours the curd may take on a slight blue tinge in places (due to the layers of blueberry cream underneath) so serve it within 5 hours of adding the skirt.

      Lemon, Zucchini and Blueberry Cake

      • Preheat the oven to 175C/350F.
      • Take a 2 Lt Pudding Basin and a 6 inch cake tin. Place a small piece of baking paper on the bottom of the pudding basin and grease the entire tin. Line and grease the 6 inch tin as normal. For alternative tin choices see the notes above the recipe.
      • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
      • Whisk the egg whites on medium/high until soft peaks form.
      • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
      • Continue whisking on medium/high and add the vanilla extract.
      • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, add the zucchini and pour the milk, lemon and zest into the egg mixture.
      • In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
      • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high and fully mix all the ingredients for 20 seconds.
      • Fold the blueberries through gently.
      • Pour the cake mixture into the prepared tins and bake for 1 hour and 20 minutes (the pudding basin) and 30-40 minutes (for the 6-inch tin), or until cooked through. After 1 hour, cover the top of the pudding basin with foil to prevent the top of the cake from burning.
      • Remove from the oven and allow to cool completely in the tray.
      • When removing the pudding cake; run a knife or skewer around the edge of the tin before inverting it. The cake edges may be broken and ugly but that’s ok as it will all be covered in cream and frosting.

      Blueberry Cream

      • Place the blueberries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
      • Decrease the heat to medium/low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
      • Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool completely before adding to the cream.
      • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
      • Turn the whisk off and add the cooled blueberry mixture. Whisk on medium until combined.
      • Take 2 Tablespoons of the cream and place in a small bowl. Sprinkle the gelatine over the cream and allow to thicken for 5 minutes. Place that small bowl in a larger bowl full of boiling water, ensuring that no water is able to get into the gelatine mixture. Stir the gelatine mix until it has melted. Add the gelatine liquid to the cream and whip to fully incorporate.
      • Place the cream in the fridge and allow to thicken slightly before using (allow 4 hours)

      Whipped Coconut Cream

      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom. Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until incorporated. Place the cream in the fridge to thicken further before using (allow at least 4 hours)

      Lemon Curd Frosting

      • Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined. Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
      • Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition. Only add the next spoonful once the previous one has combined. Stir regularly.
      • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon. Cool and place in a glass container. Store in the fridge
      • Once the lemon curd has cooled, place it in a mixing bowl and add the coconut cream. Whisk the coconut cream into the curd (this can be done on a kitchen stand mixer or by hand) until no white streaks remain. Place the curd in the fridge to thicken (allow at least 4 hours).