RECIPE FOR SNOWBALL CAKE RECIPES

Steps:

• Preheat oven to 180°C (160°C fan) mark 4. Grease base and sides of two 20.5cm (8in)  round cake tins and dust with flour, tapping out excess. If you only have one cake tin, bake the cakes in two batches.

  To make the cake, using a freestanding mixer beat the butter until smooth, then add the sugar and beat until light and fluffy – about 5min.

  Gradually add the eggs, beating well after each addition. If the mixture looks as if it might  curdle, add a spoonful of the flour. Beat in the vanilla, then fold in flour with a large metal spoon.

  Divide mixture between the prepared tins, level and bake for 35-40min or until risen and a skewer inserted into the centre comes out clean. Cool in tins for 10min, then take out of tin and cool completely on a wire rack.

  To make the icing, put egg whites and sugar in a heatproof bowl set over a pan of  simmering water. Heat, stirring occasionally, until sugar dissolves (rub between thumb and forefinger to make sure there are no sugar granules left). If using fresh eggs rather than  pasteurised egg whites, heat mixture to 71°C. Take off heat and cool to room  temperature.

  In a freestanding mixer, using the paddle attachment, beat the butter on high speed for  1min or until creamy and slightly lightened. Reduce speed to medium and gradually pour  in the cooled egg mixture. Scrape down the sides of the bowl, then turn the speed up to high and beat for a further 2min. Add the vanilla, then beat on high for a further 1min until light and creamy.

  To assemble, split both cakes in half horizontally. From the centre of three of the halves,  cut out a 7.5cm (3in) disc. Set these middle circles aside (see GH Tip).

  Sandwich the three cake rings together using some of the icing. Scantly ice outside of  cake stack (to make final icing neater), as well as the inside of the central hole. Transfer to your chosen stand or plate. Chill until firm (about 30min).

  Fill hole with bonbons and top with the final layer of cake. Spread a neat layer of icing over top, then transfer remaining icing to a piping bag fitted with a Wilton 1M star nozzle. Pipe rosettes on to sides. Chill cake, if needed, to firm up.