Sweet Mickey Snowflake Roll Cake Recipe To Have This Christmas!

This snowy Mickey Snowflake Roll Cake is perfect to have this holiday season!

Everyone will love this sweet treat this Christmas, plus it has an adorable blue color and hidden Mickeys! Just the perfect amount of extra magic to add to your table.

Want to learn how make this Mickey snowflake roll cake? Just follow this recipe from D23:

MICKEY SNOWFLAKE ROLL CAKE

INGREDIENTS:

For Paste

• 2 1/2 tbsp of granulated sugar
• 2 tbsp of unsalted butter, softened
• 1/3 cup of cake flour, sifted
• 1 large egg white

For Mickey snowflake roll Cake

• 3 large eggs, separated
• 1/4 cup of granulated sugar
• 2 additional tbsp of granulated sugar
• 1 tbsp of vegetable oil
• 1/2 tsp of vanilla extract
• 1/2 tsp of kosher salt
• 1 1/2 tbsp of whole milk
• 2/3 cup of cake flour, sifted
• Blue food coloring

For Filling

• 1 1/4 cup of heavy whipping cream
• 2 tbsp of powdered gelatin
• 2 tbsp of powdered sugar
• 1/4 cup of cold water
• 4 tsp of vanilla extract
• 2 tsp of heavy whipping cream

Related – Delicious Mickey Snowflake Linzer Cookies To Bake This Holiday Season!

INSTRUCTIONS:

Step 1: Make the paste

1. Download and print our Mickey Snowflake Template or create a design of your own. Place the template on a 9×14 inch pan, and cover with a piece of parchment paper.
2. Using a spatula or wooden spoon, mix butter and sugar together until smooth.
3. Add flour and mix until incorporated, then add egg white and continue mixing until smooth.
4. Transfer paste into a piping bag or sandwich bag. Cut a small hole in the corner to create a fine tip.
5. Pipe the design onto the parchment, following the lines of the template. As shown on the template, you will only need to pipe the design on about 2/3 of the pan. The rest will not be visible once rolled.
6. Place the pan in the freezer to solidify while you prepare the rest of the batter.

Step 2: Make the cake

1. Preheat oven to 350° F.
2. Place the egg yolks in a medium mixing bowl. Add the 1/4 cup sugar and whisk until dissolved. The yolks should have lightened in color. Slowly add the vegetable oil, whisking constantly until incorporated. Add in the milk, salt, and vanilla extract and mix until combined. Add a few drops of blue food coloring and mix until the desired color has been reached.
3. Slowly add sifted cake flour and fold until incorporated.
4. In a clean mixing bowl, add egg whites and whisk until frothy. Add the remaining 2 tablespoons of sugar and beat on high speed until medium-stiff peaks form.
5. Fold half of the egg whites into the batter until lightened, then fold in the rest until just incorporated. Don’t overmix.
6. Remove the pan from the freezer and pour the sponge batter over the frozen design. Use a spatula to spread the batter in an even layer. Bang the pan on the countertop a few times to remove and air bubbles.
7. Bake for about 10 minutes, or until the top springs back when you lightly press it.
8. Remove from the oven and run a knife around the edges of the pan to gently separate the cake. Place a tea towel on top of the cake and cover with a baking sheet or cutting board. Using oven mitts, invert the pan and board so that the cake is removed from the pan. Carefully peel off the parchment paper, revealing the design.
9. Dust a clean tea towel with powdered sugar and lay on top of the cake. Flip the cake once more, so that the design is now facing down, with a tea towel underneath.
10. Starting on the side of the cake without the design, carefully roll up the warm cake in the towel. Doing this while the cake is still warm will allow it to cool in this position and limit any cracks that may form.
11. Let the rolled cake cool at room temperature for about 1 hour, or until completely cool to the touch.

Step 3: Make the filling

1. Place the water in a microwave-safe bowl and sprinkle the powdered gelatin on top. Let bloom for 5 minutes.
2. Microwave the gelatin-water mixture for 5 seconds, then stir until gelatin is fully melted. Add in 1 teaspoon of cream and stir to combine.
3. In a mixing bowl, whip your heavy cream to soft peaks. Add in the powdered sugar and vanilla.
4. Turn the mixer to low and slowly add the gelatin. Mix until the whipped cream just begins to form stiff peaks.

Step 4: Assemble the Mickey snowflake roll cake

1. Carefully unroll the cooled sponge cake. Don’t worry if cracks appear—these should be covered by the filling once assembled.
2. Spread an even layer of the stabilized whipped cream over the cake, making sure to spread it all the way to the edge.
3. Carefully roll the cake back up. Wrap the roll in plastic wrap and chill for at least 30 minutes to allow it to firm up.
4. When ready to serve, cut off each end of the Mickey snowflake roll cake to create a neat edge. Serve chilled.

Enjoy your Mickey snowflake roll cake!

Credit: D23

Let our friends at Destinations to Travel help you book your next Disney Vacation. They are the preferred Travel Agency of Chip and Company and Disney Addicts, and who we use ourselves.

Get started below for your FREE No Obligation Quote.

Book With our friends at Destinations to Travel

Who is your Travel Agent?(Required)

Let us pick for youEric HilesStacy ReedAbbey JohnsonAlisa SullivanAlli WillisAmanda FolsomAmanda VannAmber BrillhartAmber FisherAmy SieburnAndrea SmithAngela AndersonAngie BaycuraAnna PetrilliAnnabelle DuboseApril StefanskiAshley RamseyBeth ParsonsBetsy SantoroBrandie McQueenBrian BuckleyBridget HatchBryan SchwartzCandice SneedCarrie ButlerCarson DockumCasey BoltCharleen HortonChelsea RoyChelsea WuebkerChris BoyerChristie GrubeChristina FratturaChristina SmithCourtney WhiteCraig YoderDan MercedDanielle NorcrossDarby MouritsenDavid ForrestDeborah AlvaradoEmilee BiegelEmily MorrisFaith HakesGail HatchGreg MatzkerHelen HummerHolly CurryJackie CavistonJaclyn PepitoneJamie SwansonJeanine JordanJeff CallahanJenni MaierJennifer BrownJennifer StephensonJennifer StoessnerJessica HatfieldJessica HuffJessica WunderJoe GuertinJon CarpentierJoseph SliwaJulie McCombJustin BrownKat AttridgeKathryn EberhartKathy AndersonKatie HarrellKatie PrevotKayla CookKelsey SullensKim HelmsKimberly HutchinsonKristi GallagherKyle RamsdenLauren DewlenLeanne MonterLinda DurhamLindsay AckermannLindsey VromanLissette BritoLori HardyMallory MorrisonMandi QuinnMaranda PerkinsMarisa AlvaradoMegan TeismannMeghan BlairMelissa ReedMichele KlineMike BeyerMissy McCormickMisty DickersonNancy CasteelNicole ThorntonPatrick O'ConnorPaul SulPeyton Ward-KubikRaylene CooganRegan OstranderRobbie BulusRobert ThomasSara SolbergSarah McCandlishShanna BrowningShelley BennettShelly MetzStacy CristStacy KrzyminskiStacy SmithStephanie DraganoStephanie FerencStephanie WalshSusannah McCordTara SlusserTerri MillerTiffany DobraskiTiffany DrenkhahnTina FarmerTonya LesiukTracy DaneTroy DuncanVeronica RenteriaVicki FesslerWendy CarllWendy HauserWendy KellehanWendy Shelley

Name(Required)

First Last

Email(Required)

Phone(Required)

Destination(Required)

Walt Disney WorldDisneyland ResortDisney Cruise LineAulani, A Disney Resort and SpaAulani, A Disney Resort and SpaUniversal FloridaUniversal HollywoodRoyal Caribbean, Carnival, Norwegian or other Cruise LineI don't know yet

# of Adults(Required)

# of Children(Required)

Check-in-Date(Required)

MM slash DD slash YYYY

Check-out-Date(Required)

MM slash DD slash YYYY

Comments, Questions or Special Requests

Phone

This field is for validation purposes and should be left unchanged.

Δ

For the BEST in Disney, Universal, Dollywood, and SeaWorld Theme Park News, Entertainment, Merchandise & More follow us on, Facebook, Instagram, and Youtube. Don't forget to check out the Chip and Company Radio Network too!