An Igloo Cake is a beautiful thing to make during the winter. Bake and embellish an icy cake in the familiar half dome shape of these structures, found in the frigid polar regions of the world, using the collectible mold from Martha by Mail. The cake can be made for many special occasions throughout the winter, but it can also be made during the summer for an unexpected surprise. Create one for a small birthday party or an intimate dinner with a few friends and add a few marzipan penguins to make the cake even more special. Everyone is going to want a slice of igloo cake.
The decorating instruction card that came with the mold gives the easiest of all suggestions for any cake. However, if you want to get a bit fancier with your decorations and embellishments, you can most definitely use a good buttercream to pipe in the blocks of 'ice'. Bake a few penguin cookies to serve alongside each slice or package them up in clear cellophane bags for favors to create a winter wonderland celebration. Enjoy this whimsical cake!
On a blustery day, a cake baked in our exclusive cast aluminum mold will make the most festive and scrumptious dessert. In the summer, the sheer novelty of an igloo on the table is sure to put smiles on the faces of your guests.
Our recipe was developed for this mold. Do not leave the cake in the mold any longer than indicated, as it will continue to brown even after it has been removed from the oven. After the cake has cooled, dust it with confectioners' sugar to make it a blizzardy white, then place the igloo on a flat surface that has been covered with coconut "snow". A few penguins make the cake even more charming; you can create them with marzipan.
Hand wash the mold in warm soapy water, and dry thoroughly.
- 1 cup unsalted butter (2 sticks), plus softened butter for mold
- 3 1/4 cups all purpose flour, sifted, plus more for mold
- 1/4 cup cornstarch
- 4 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups granulated sugar
- 1 1/3 cups milk
- 1 1/2 teaspoons pure vanilla extract
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- confectioners' sugar for decorating cake
- sweetened coconut flakes for presentation
1. Heat oven to 350F. Generously butter mold; use softened butter and a pastry brush to ensure that the interior surface of the mold is well coated. Dust with flour and tap out the excess. Sift together flour, cornstarch, baking powder and salt in a medium bowl. Set aside.
2. Place the butter in the bowl of a mixer fitted with the paddle attachment, and beat on medium speed until soft. Gradually add granulated sugar, and beat until light and fluffy, about 4 minutes.
3. Reduce the speed to low, and add the flour mixture in three portions and the milk in two, alternating between them and starting and ending with the flour mixture. Add vanilla. Transfer mixture to a large bowl.
4. Place the egg whites and cream of tartar in the clean bowl of an electric mixer fitted with a whisk attachment; beat on medium-high speed until stiff but not dry, 2-3 minutes. Fold whites into batter.
5. Pour batter into prepared mold and place on baking sheet. Bake until a tester inserted into the center of the cake comes out clean. Place mold on a wire rack to cool for 20 minutes. If the cake has crowned or risen in a dome shape on the top, use a serrated knife to even it out. Invert the cake onto a wire rack and unmold. Allow to cool completely before decorating.
6. With the flat bottom of the cake in the palm of your hand, sift confectioners' sugar on the sides of the cake, tilting the sides to coat sides evenly. Then dust the top of the cake. Place on a cake stand or platter. Sprinkle coconut flakes around the base of the cake.
An igloo cake covered in buttercream.