A ski slope cake is one of the most iconic desserts you’ll find on the mountain. Made popular by the movie Skiing in Canada, this classic Canadian treat can be traced back to the 1950s.
While it may seem complicated to make, the method for crafting a perfect ski slope cake is actually very straightforward. Before you start cooking, it is essential that you take the time to master the art of folding:
Table of Contents
Fold The Paper Once
The most basic and fundamental step to making a perfect (or even edible) cake is to thoroughly read the recipe. Whether you are following a printed recipe or a digital one, make sure you do this step first. With a little guidance, you’ll discover numerous shortcuts that will help you make quick work of this popular culinary project.
Once you have mastered the art of folding and the recipe, you’re ready to start constructing the cake. You’ll need to start by cutting off the corners of the paper to create a more level base surface. While some prefer to use a knife to cut the corners off, others use their fingers to make the crease. The choice is yours. Once you have the base level, you can start adding the other ingredients to the cake. Remember: less is more. If you are feeling particularly creative, you can add an extra step by cutting the corners off the paper again to create a diamond pattern in the cake. This is especially effective at adding that extra touch of artistry to the finished product.
Chill (Don’t Overmix) The Butter And Cream
When baking, it is vital to keep two things in mind: first, you want to spread the butter and the cream (the butter and the cream together) evenly over the base of the cake; second, you want to mix the cake only enough so that it is homogenous (not over-mixed). Overmixing results in a breakdown of the proteins in the egg, making it prone to cracking and breaking down quickly.
To make a perfect Ski Slope Cake, bake the cake in two wedding rings cut in half, with the bottom of one ring being placed on the top of the other (the classic wedding ring setup). This will help create a smoother surface for the buttercream to spread on. It is also a great way to show off your creativity and artistic side.
Cream The Butter And Sugar
Once the cake has baked, take it out of the oven and, using a handheld mixer (or a stand mixer with the pitch setting on low), beat the butter and sugar until light and fluffy. Add the vanilla and milk and continue to beat for a few minutes. If you don’t have a hand mixer, you can use a stand mixer with a candy shovel attachment (or a whip for small batches).
Once the sugar and butter are well blended, add the cream one part at a time, ensuring that you don’t overmix the dairy product. Once all of the cream is in, mix for a few minutes to incorporate the liquid into the dairy product. Do not overmix.
Add The Milk And Flour
When you add the milk and flour to the butter and sugar mixture, it’s important to remember that you don’t wanna overmix this combination. Add the milk and flour in a slow and steady pour, stirring only afterwards to make sure that the mixture is incorporated and that there are no clumps of flour left unincorporated. A splash of milk here and there is nothing to be discouraged about, but too much mixing will make your cake tough. It will lose its smoothness.
When you’re adding the flour to the sugar and butter mixture, it’s important to remember that you don’t wanna overmix this combination. Add the flour in a slow and steady pour, stirring only afterwards to make sure that the mixture is incorporated and that there are no clumps of flour left unincorporated. A splash of milk here and there is nothing to be discouraged about, but too much mixing will make your cake tough. It will lose its smoothness.
A well-formed snow flake can look like a mini mountain when viewed from the right angle.
Final Steps
Once the cake is cooled enough, you can add more sugar to the top of the cake to give it a slightly stiff finish. The final steps to making a perfect Ski Slope Cake are to add more sugar to the top of the cake and dust it with the optional nut or berry symbol. You can freeze this dish for up to three months, if need be.
While the cake recipe may seem complicated, it’s actually a very straightforward process.