Frosty The Snowman

This is the perfect cake for a Christmas party, as it will feed a good crowd of hungry mouths.

Posted by Ryland Peters & Small

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Serves at least 14

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You Will Need (15 things)

  • An 18-cm/7-in round Cake Tin /pan, greased and base-lined with greased baking parchment
  • 2 short lengths of flaked Chocolate
  • Orange Food Colourings
  • 40 g /11?2 oz. white ready-to-use fondant or Royal Icing
  • 4 red sugar-coated Sweets
  • Chocolate Chips
  • 1 plain Liquorice allsort/ short licorice twizzler
  • 1 large Cupcake(s) (store-bought or home-made)
  • Red Food Coloring paste
  • 300 g /4 cups Desiccated Coconut
  • Large Cake
  • Buttercream Frosting
  • Medium Cake
  • A 23-cm/9-in round Cake Tin /pan, greased and base-lined with greased baking parchment
  • A length of Ribbon

Steps (11 steps, 120 minutes)

  1. 1

    Preheat the oven to 180˚C (350˚F) Gas 4.

  2. 2

    Make up the Medium Cake and Large Cake. Spoon the medium cake batter into the prepared 18-cm/7-inch cake tin and the large cake batter into the 23-cm/9-inch cake tin/pan. Spread evenly.

  3. 3

    A sk an adult to help you put the tins/pans on the middle shelf of the preheated oven. Bake the medium cake for about 30 minutes and the large cake for 35–40 minutes, or until a skewer inserted into the middle of the cakes comes out clean.

  4. 4

    Ask an adult to help you remove the tins/pans from the oven and leave to cool for 10 minutes before tipping the cakes out to cool on a wire rack.

  5. 5

    While the cakes are cooling, take the Buttercream Frosting and put 5 tablespoons into a small bowl. Tint this small amount red using the red food colouring paste.

  6. 6

    Lay the cold cakes side by side. If necessary, cut a thin layer off the tops of the cakes so that they are the same height. Cut away about one-fifth off the larger cake in an inward curve and set aside. Lay the ribbon down horizontally before fitting the smaller cake on the ribbon into the curved space.

  7. 7

    Cover the top and side of both of the cakes in the untinted buttercream, spreading it evenly with a palette knife. Cover the whole cake evenly in desiccated coconut.

  8. 8

    Use the reserved leaf-shaped piece of cake and the cupcake to make the snowman’s hat. Cover these in the red buttercream and position on top of the snowman’s head.

  9. 9

    Cut the liquorice allsort /twizzler in half for the eyes and arrange the chocolate chips for the mouth. Position the sugar-coated sweets down the centre as butons.

  10. 10

    Tint the fondant icing orange using the food colouring paste and shape this into a carrot. Position on the snowman’s face.

  11. 11

    Finally, push a length of flaked chocolate into each for the snowman’s arms.