I recently worked with Joann Fabric and Crafts stores to try incorporating one of their spring trends for 2014. I picked a fun nautical zippered pouch, but I wanted to share a great (delicious) way to incorporate springy florals into your desserts, too! This is not a sponsored post, but I HAD to share one of the fun ideas I got while browsing through their spring trends! These Frosted Snack Cakes – decorated with Wilton candy flowers- are a delightful treat you can make for spring!
And no need to worry- the snack cake recipe is actually not loaded with calories. It is a light and fluffy cake, so eating one won’t completely derail summer outfit planning!
I know a lot of you have seen my super fun, easy, and quick way to get a faux fondant look for cakes, cookies, doughnuts and cupcakes. It’s my favorite way to decorate cakes in a hurry (which, with two toddlers is pretty much anytime I make a cake.)
I actually found a product I LOVE LOVE LOVE, that you don’t have to microwave, and it works just as well. What is this wonder product? Wilton Treat Glaze!
I am totally in love with these little treats. They are springy, soft, airy- and are perfectly sweet without being overly sugary. The filling in the snack cakes is rich and buttery, and the Wilton Treat Glaze is a little more nuanced and buttery than royal icing without the plastic flavor some storebought icings has (I’m not knocking storebought icing- it has it’s place- but with a cake this light, it is far too heavy and overpowering.)
To glaze your cakes, stir the can of glaze very, very well. When it is a loose texture (about 15 seconds of light stirring just to help it recover from settling in the store), spoon over your cakes using a slow back and forth motion. This glaze is thicker than the storebought icing method, so you will find you only need one generous coat. There may be some small lines or clumps- if you smooth them immediately with the back of a spoon before the glaze sets, you can get a smooth, fondant-like appearance. Add any flowers, nonperils or sprinkles immediately before icing sets. Refrigerate to help it set more quickly and eat within 4 days (they do get stale faster since the cake is pretty airy.)
The main difference in this method is you are going to frost the cakes with Wilton Treat Glaze. I found some (as well as these oh-so-adorable gum paste flowers) at Joann Fabrics and Craft Stores. I am kind of a Wilton addict there!
- ½ cup sifted cake flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 3 eggs, separated
- ¼ teaspoon cream of tartar
- ½ teaspoon Vanilla Extract (I use madagascar vanilla)
- 3 tablespoons granulated sugar
- 4 tablespoons butter, softened
- 1 cup confectioners’ sugar
- ½ teaspoon Vanilla Extract
- 2-3 teaspoons milk
- In a small bowl, combine flour, baking powder, and salt.
- In a stand mixer, beat egg whites and cream of tartar until stiff but not dry.
- While the egg whites are mixing, beat egg yolks until frothy and lighter yellow.
- Slowly add vanilla and sugar, mix until mixture has doubled.
- Fold in egg whites slowly, followed by the flour mixture.
- Spray delectoval pan generously with cake spray.
- Fill pan ⅓ full and bake for 8 minutes, or until sides are slightly browned and springy to the touch.
- Let cool on a cookie rack in the pan and then slide cakes out using a knife to loosen from pan (if necessary.)
- While cooling mix filling ingredients until light and fluffy. Using a Bismarck Tip #230, pipe filling into your cakes from the bottom of the cake in 3-4 places along the cake. This spreads best if done when cool or icing will melt into cake.