Melting Snowman Cake Recipes

MALTED MILK MELTING SNOWMAN CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease two 20cm round cake tins and line with baking parchment. Heavily grease a 16cm hemisphere cake tin and stand on a ramekin on a baking sheet to hold it steady.
• First, make the sponges. Using electric beaters or a tabletop mixer, beat the butter and sugar together until pale and fluffy. Pour the eggs in, one at a time, giving the mix a thorough beating before adding the next. If the mix starts to look curdled, add 2 tbsp of the plain flour. Beat in the yogurt.
• Mix both the flours together, adding ½ tsp salt, and slowly beat into the batter, followed by the malt extract (or vanilla paste) and milk. Spoon half the mixture into one of the 20cm tins, and split the remaining half between the other 20cm tin and the 16cm hemisphere. Bake the smaller amount of cake batter in the 20cm tin and the 16cm tin for 1 hr, and the larger amount for 1 hr 20 mins or until a skewer comes out clean when inserted into the middle of the cakes. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Can be frozen at this stage for up to three months.
• Meanwhile, make the buttercream by beating all the butter and half the icing sugar together using an electric whisk or tabletop mixer. Add the rest of the icing sugar once incorporated, followed by the malt extract (or vanilla paste) and milk. Set aside until ready to use.
• To assemble, halve the largest 20cm cake horizontally so you are left with two equal-sized sponges the same size as the remaining 20cm cake. Put a blob of buttercream onto a 23cm cake board (or cake stand) and spread using a palette knife. Stick one of the sponges to the board. Spread a thick layer of buttercream on top of the cake and sandwich another sponge on top. Spread over another thick layer and sit the final sponge on top. Using a palette knife, coat the entire cake in a thin layer of buttercream and smooth the sides and top carefully, working around the whole cake, scraping off any excess icing. Chill in the freezer for 10 mins or in the fridge for 1 hr until set.
• Meanwhile, put the hemisphere sponge on the smaller cake board and halve horizontally. Fill the middle with some buttercream, sandwich with the top and coat the entire cake in a thin layer of buttercream. Chill in the freezer for 5 mins or in the fridge for 30 mins.
• Take the larger cake out of the fridge/ freezer and coat in another layer of buttercream. Take care when covering this time, as you want a smooth finish to the cake. Running the palette knife under hot water helps smooth over the sides once it is coated completely. Chill again for 5 mins in the freezer.
• Cover the hemisphere sponge with buttercream and smooth over with the palette knife. Carefully lift the hemisphere onto the centre of the cake (as the sponge has been frozen you shouldn't leave finger marks). Press down lightly to set on the buttercream. If there is a gap around the rim, use a small palette knife to fill in with any remaining buttercream. Chill for 10-15 mins.
• Meanwhile, make the eyes and nose using coloured fondant. Roll the black fondant into two balls for the eyes, and five smaller balls for the mouth. Roll the orange fondant into a carrot shape. Leave to set and harden slightly while you make the drippy ganache.
• Make the drippy ganache by mixing the chocolate and oil and microwaving for 30 secs, stirring and then giving it another 30 secs until melted. Transfer to a squeezy bottle, then pour down the edges of the round cake to create the melting snow effect.
• To finish the cake, stick the eyes to the head using a little remaining buttercream. Poke the wooden dowel into the carrot nose, leaving some poking out to stick it to the face. Stick the five small black fondant balls for the mouth and the chocolate buttons down the front of the cake for buttons. Insert the Mikado sticks on either side for the arms. Bring the cake to room temperature before serving.

GIGANTIC STANDING SNOWMAN

Steps:

• For the snowman: Preheat the oven to 350 degrees F. Line mini muffin tins with white mini cupcake liners.
• Prepare the cake batter according to the package directions for using egg whites. Fill each cupcake liner halfway with batter. Bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a cooling rack to cool completely, about 30 minutes. Repeat with the remaining cake batter (you should have about 240 cupcakes total).
• Microwave the white candy melting wafers in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 1 minute. Pour 2 tablespoons of the melted candy onto the center of a large serving platter or serving board (such as a 15-by-20-inch foam poster board). Place a 10-inch Styrofoam sphere on top of the candy and let set until hardened, about 10 minutes. This will be the bottom round of the snowman.
• Trim 2 inches off the flat end of three 12-inch wooden skewers, making sure that the skewers are even in length. Mark the center of the sphere and poke the 3 skewers, bundled together, into the center flat-end first, leaving about half the length of the skewers sticking out of the top. Align a 7-inch Styrofoam sphere on top and in the center of the 10-inch sphere and press down so the skewers are inserted into the smaller sphere, securing the snowman head to the bottom. Leave a 1-inch gap between the 2 spheres.
• Set aside 5 cupcakes for making the nose later. Coat the bottom of 16 cupcakes with the melted candy (reheating as necessary) and wedge them around the base of the bottom sphere so they are in contact with the board, creating a ring of cupcakes to keep the base from moving.
• Poke a toothpick through the top center of each of the remaining cupcakes until the toothpick pokes out of the other side. Coat the bottom of one cupcake with some of the melted candy. Starting at the bottom of the snowman, hold the top of the toothpick and poke the cupcake into the side of the sphere, offset between the row of cupcakes below, so that the toothpick is no longer showing and the coated bottom is pressed against the sphere. Working in batches so that the melted candy does not harden (and reheating as necessary), repeat with the remaining cupcakes until the bottom and head of the snowman are completely covered with cupcakes.
• To make the carrot nose: Crumble the reserved 5 cupcakes into as fine a crumb as possible in a medium bowl. Add the vanilla frosting to the bowl and mix until well combined and the mixture can be formed into a stiff ball. Mold into a 4-inch carrot shape. Cut a 12-inch wooden skewer in half; discard the half without the point. Insert the skewer half lengthwise through the center of the carrot with the pointed end sticking out of the flat side of the carrot. Freeze until solid, about 30 minutes.
• Microwave the orange candy melting wafers in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until melted, 1 to 2 minutes. Dip the frozen carrot into the orange candy until completely coated. Transfer to a parchment-lined dish until hardened, about 15 minutes.
• Attach the carrot nose to the center of the face with the pointed end of the skewer, pressing in until the skewer is no longer visible and the carrot is straight.
• For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching. Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the mixture is cool and holds stiff peaks, 10 to 15 minutes.
• Transfer a quarter of the frosting to a large pastry bag fitted with a medium star tip. Pipe rosettes onto each cupcake starting in the center and swirling outwards until the entire cupcake is covered with frosting, refilling the pastry bag with frosting as needed.
• To make the eyes and buttons: Cut 3 toothpicks in half and discard one of the halves. Stick the pointed end of each remaining toothpick half into the back of a chocolate-covered marshmallow cookie, making sure it doesn't poke through the front. On the head where the eyes would be, attach 2 marshmallow cookies to 2 cupcakes with the toothpicks. Attach 3 marshmallow cookies to 3 cupcakes down the front of the snowman where the buttons would be.
• To make the ear muffs: Cut two 12-inch wooden skewers in half; discard the ends without the point. Insert a skewer point-side first into each side of the snowman head even with the eyes. Trim any excess skewer to leave 1 inch exposed. Attach a doughnut to each side of the head by pressing the doughnut into the skewer until it is flush with the head and pressing against the frosted cupcakes. Lay the two 9-inch sour candy strands next to each other across the top of the head to attach the ear muffs. Trim any excess if needed.
• To make the woven scarf: Stack four 3-foot-long sour candy strands on top of each other and position vertically in front of you. Measure 4 inches down from the top of the strands and insert a toothpick through all 4 pieces to attach them at the top. Separate the strands below the toothpick so they are no longer stacked on top of each other. Interlace the far-right strand first under the strand next to it, then over the strand next to that and finally under the last strand (on the left) to create the first weave, tightening as you go to create a snug pattern. Continue the pattern by bringing the same strand back over the strand closest to it, then under the next strand and finally over the last strand on the far right.
• Repeat this pattern--weaving side to side and back again--until the strand has been completely woven through. Using a toothpick, attach another 3-foot strand where the original one left off and continue until the new strand is woven through. Cut the remaining unwoven strands at the bottom. Use toothpicks to secure the scarf. Repeat this process, starting with four new 3-foot sour candy strands and weaving in a fifth, to create 2 woven scarf halves equal in length.
• Fray the unwoven section at the top of the scarf halves by pulling the different colors apart. Attach one of the scarf halves to the back of the snowman, securing it with toothpicks. Wrap the scarf carefully around to the front of the snowman so the frayed end drapes near the buttons. Secure the other scarf half, overlapping in the back if needed, and wrap around to the front of the body so the ends of the scarves overlap.
• Keep chilled until serving. Serve within a day.

SNOWMAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds, or use one 8-inch round pan and one 9-inch round pan.
• On tray, arrange cake rounds as pictured. Frost with frosting. Sprinkle with coconut, pressing gently so it sticks.
• Carefully cut black gumdrop for nose and eyebrows, cut green gumdrop for eyes, use licorice for mouth and muffler and chocolate chips for buttons. Place cookie on each side of head for earmuffs; attach across top of head with licorice. Store loosely covered.

SNOWMAN CAKE

Steps:

• Prepare cake mixes according to package directions. Divide batter among two greased and floured 9-in. round baking pans, one 9-in. square baking pan and 12 cupcakes. Bake at 350° for 20-25 minutes and cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Place one round cake off center and 1 in. from the bottom of a 25x16-in. covered board. Place second round cake above it. Set aside 1 cup vanilla frosting. Frost round cakes with remaining vanilla frosting., Cut the square cake into two rectangles-one 8-in. x 2-in. and one 8x4-in. (save remaining piece for another use). For hat brim, place the smaller rectangle (B) above on the top round cake. Cut a 5-3/4x4-in. piece from the large rectangle; place (A) above hat brim. For scarf, cut the remaining cake piece in half diagonally (C and D); position on left side of top circle. (Save the cupcakes for another use.), Frost hat with chocolate frosting. Tint reserved vanilla frosting blue; frost a stripe on hat for ribbon and frost the scarf. Cut three holly leaves from fruit roll-up; place on hat ribbon. Top with tiny tarts for berries. Position red candy coin for nose; add black gumdrops for eyes and buttons. Add licorice bites for mouth.

MELTING SNOWMEN

Steps:

• In a small bowl, combine milk and extract. Stir in 2 cups confectioners' sugar and cocoa to form a dough. Turn onto a surface lightly sprinkled with confectioners' sugar. Knead in enough remaining confectioners' sugar to form a soft dough (dough should not be sticky)., Divide into thirds. Shape one portion into twenty-four 1/2-in. balls. Shape remaining portions of dough into twenty-four 1-in. balls. On waxed paper-lined baking sheets, flatten each 1-in. ball into an irregular 1-1/2-in. circle., In a microwave-safe bowl, melt 2 oz. white candy coating. Using melted coating, attach a 1/2-in. ball near an edge of each circle. Let dry 1 hour., Using gumdrops, cut out noses and earmuffs as desired. Melt remaining white candy coating; cool slightly. Working in batches of six, spoon candy coating over snowmen, allowing coating to drape over each until completely covered. Immediately attach noses and earmuffs. Let stand at room temperature until dry to the touch, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Using a toothpick and melted chocolate, form eyes, mouths, buttons, arms and tops of earmuffs.

MELTING SNOWMAN

Steps:

• Using a small cookie scoop, shape snowmen by dropping 1-tablespoon portions of whipped topping onto a waxed paper-lined baking sheet. Decorate with chocolate chips and jimmies to create faces. Freeze until firm. Place atop hot cocoa just before serving.