Saturday, 17 December 2016

Snowball Bundt Cake

It's festive cake time! I love it too much... what I dislike is having to go to work, do shopping, be a grown up, and anything else which stops me from just staying at home and baking.

This week I was off to the hairdressers to see my long suffering colourist, Aimee. She's the little beaut responsible for my ever changing, technicoloured barnet. As a little thank you, I decided to make her a bundt of her very own. With all the booze, shimmer and glitter, this was the perfect cake for a glamourous girl.

I'm a big fan of the decoration reflecting what's in the cake, so my Snowball flavoured cake had to be a snowy scene, complete with its own Snowman. I know it's in your head now too. Sorry.

I wanted the cake to be light and zesty, but with a real warming kick from the booze, so the sponge itself is laced with Advocaat and lemon, whilst the frosting is made with lemonade and vodka. An actual Snowball drink, in a cake. Well paint me red and call me Mrs Claus, this is one festive little bundt!

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml lemon yoghurt
  • 100ml Advocaat
  • Zest of 1 lemon

  • 300g icing sugar
  • a good splash of vodka
  • Enough lemonade to make a runny icing
  • Gold cake glitter (optional)
  • Anything remotely snow-like which is edible! 

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Stir in the vanilla extract.
  6. In a separate bowl, measure out the flour and bicarbonate of soda.
  7. Pour the yoghurt into a jug, and add the Advocaat and lemon zest.
  8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour the mix into your prepared tin. 
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. When completely cool, mix the icing sugar with a good splash of vodka and enough lemonade to make a runny icing.
  14. Tip it over your cake like you just necked the rest of the vodka - gravity id your friend here!
  15. Decorate with all the snow related edible stuff that the shops have to offer. More is more here. Tis the season.  

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.


  1. so perfectly pretty... good luck with the hair!

  2. My favourite cake of yours! I love snowballs, there was a few years when I couldn't drink them, but that's passed now 😉. Beautiful Bundt in a tin I haven't got - yet! Well done Mrs Claus, hope the paint comes off!


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