Snowman Vanilla Sponge Cake With Italian Meringue Buttercream Filling And White Chocolate Ganache Frosting

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Snowman Vanilla Sponge Cake With Italian Meringue Buttercream Filling And White Chocolate Ganache Frosting


Cooking Time

Preparation Time :4 Hr 0 Min

Cook Time : 2 Hr 0 Min

Total Time : 6 Hr 0 Min


Serves : 12
  • For 1 kg vanilla cake

  • Butter 220 gms

  • Eggs 5

  • All purpose flour 250 gms

  • sprig vanilla essence 1 tsp

  • salt 1 pinch

  • Italian meringue buttercream for 1 kg Vanilla sponge cake

  • Egg 90 grams

  • cream of tartar 1 pinch

  • sugar 240 grams

  • water 50 grams

  • butter 300 grams softened at room temperature

  • white chocolate ganache for 1 kg Vanilla sponge cake

  • white chocolate 370 grams chopped

  • Amul fresh cream 120 grams

  • butter 1 tablespoon

  • For making 1 Santas cap

  • white chocolate 150 grams

  • cornsyrup 75 grams

  • For making 1 carrot nose

  • orange colour fondant 50 grams

  • For decorations . white fondant red fondant 200 grams each.

  • For making 1 santa head

  • Rice crisp 2 cup

  • White chocolate 150 grams

  • Chocolate colour red for Santa's hat 4 drops

  • Black colour gel for eyes 1 drop

  • Edible lustre silver 1/2 tsp

  • Evaporex for mixing lustre dust 2 tsp

  • For Sugar syrup ,sugar 4 tsp

  • Water 4 tsp


  • Grease baking Pan with butter and dust all purpose flour twice
  • Sieve all purpose flour, baking powder and salt together and set aside.
  • cream the butter pale and then add powdered sugar till creamy and smooth and pale.
  • Add eggs to the creamed mixture one by one and whisk it well.
  • Add sprig vanilla essence to the mixture and blend well.
  • Fold in the flour into the cream mixture in three addition .
  • add milk to the flour mixture and mix well to form a smooth batter
  • preheat oven to 170 degree centigrade for about 10 minutes
  • Bake in the greased pan for about 25 minutes until a skewer inserted into the cake comes out clean.
  • cool it on a cooling rack before using
  • Method for preparing Italian meringue buttercream
  • In a pan add sugar and water and let it start boiling to form a syrup
  • use a candy thermometer to check the temperature
  • when the temperature reaches 105 degree centigrade whisk in the egg whites well
  • Add cream of tartar when the egg whites are foamy.
  • when the temperature reaches 118 degree centigrade remove the syrup and add slowly into the egg whites and keep whisking vigorously.
  • keep whisking till the temperature of the mixture reaches to room temperature.
  • Add the softened butter little at a time to this meringue.
  • whisk the butter cream is smooth and Shiny and add sprig vanilla essence
  • Store the icing in the refrigerator.
  • method for preparing white chocolate ganache
  • chop the white chocolate finely and place them in a microwave bowl
  • Boil Amul cream and keep whisking till it boil well.
  • Pour the boiled fresh cream over the chocolate
  • mix well with spatula to get a smooth and Shiny ganache
  • Add butter when ganache is still warm and mix with a spatula to get a glossy finish. Keep it aside.
  • Cut the cooled Vanilla sponge cake into three layers.
  • Assembly
  • On a cake board apply little ganche and place the first layer (so that it stick firm to the board)of the cake and spoon in sugar syrup and let it soak
  • now apply Italian meringue buttercream evenly and onto top keep the second layer
  • again spoon in sugar syrup and let it soak
  • repeat the first procedure of applying Italian buttercream and finish with the top layer. Again spoon in sugar syrup.
  • without disturbing the cake layers keep it in the refrigerator for half an hour
  • keeping in the refrigerator the cake gets firm and it will help to Frost well
  • after half an hour remove the cake from the refrigerator and apply crumb coat of white chocolate ganache.
  • keep the crumb coated cake in the refrigerator for half an hour. It helps to set the crumb coat well.
  • after half an hour remove the cake from the refrigerator .Apply white chocolate ganache frosting for the second time and make it into a smooth finish with offset spatula.
  • Refrigerate the frosted cake for half an hour
  • method for making Santa cap
  • Warm corn syrup on low heat.Add chopped white chocolate to it and mix well.
  • Switch off the flame and let the chocolate mixture comes to room temperature.
  • Mould the chocolate mixture to the shape of Santa's hat. Keep it aside.
  • method to make Santa's head
  • To the Rice Crisp add melted cooled white chocolate and mould into a round head. Refrigerate for half an hour.
  • with red and white fondant make small balls. with the orange fondant shape like a carrot for the nose and score with a knife to get a real texture.
  • roll the white fondant into a thin layer and cover the rice crispy head. Make two eyes with white fondant and press it on the face
  • Make a big round ball out of red fondant and press it on top of the head to fix the Santas hat.
  • fix the chocolate santa's head with the help of toothpick and decorate with red and white fondant balls. Colour the hat with chocolate colour red. Roll white fondant and cut into the shapes of snowflakes and palm and stick to the cake. Fix the carrot nose with the help of toothpick.
  • Finally with the help of black colour gel, paint the eyes,mouth streak and silver finish the palm and snowflakes.
  • Finally ,Snowman Vanilla Sponge Cake with Italian meringue buttercream filling and white chocolate ganache frosting is all set to cut and enjoy.
  • Enjoy this beautiful themed cake for Christmas or New year. All ages can relish this wonderful flavour of Sprig Vanilla Sponge Cake with Italian Meringue buttercream filling and white chocolate ganache frosting.