Search
Explore

A kid-friendly Frosty the Snowman cake for the holidays

Frosty the Snowman

Frosty the Snowman

Serving Size:

14

Ingredients:

  • Medium cake (see below)
  • Large cake (see below)
  • Buttercream frosting (see below)
  • Red food coloring paste
  • 4 cups desiccated coconut
  • 1 large storebought cupcake
  • 1 short licorice twizzler
  • Chocolate chips
  • 4 red sugar-coated candies
  • 1 1/2 oz. white ready-to-use fondant or royal icing
  • Orange food coloring paste
  • 2 short lengths of flaked chocolate
  • A 7-in. round cake pan, greased and baselined with greased baking parchment
  • A 9-in. round cake pan, greased and baselined with greased baking parchment
  • A length of ribbon

Method:

1. Preheat the oven to 350°F.

2. Make up the medium cake and large cake as described below. Spoon the medium cake batter into the prepared 7-inch cake pan and the large cake batter into the 9- inch cake pan. Spread evenly.

3. Put the 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. Remove the pans from the oven and let cool for 10 minutes before tipping the cakes out to cool on a wire rack.

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 food coloring paste.

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. 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. 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. Cut the licorice in half for the eyes and arrange the chocolate chips for the mouth. Position the sugar-coated candies down the center as buttons.

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

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

Basic yellow cake

Medium cake, for a 7-inch round cake pan

  • 1 1/2 sticks unsalted butter, softened
  • 3/4 cup plus 2 tablespoons sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • A pinch of salt
  • 3 tablespoons milk, at room temperature

Large cake, for a 9-inch round cake pan

  • 2 sticks unsalted butter, softened
  • 1 1/4 cups sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • A pinch of salt
  • 3-4 tablespoons milk, at room temperature

1. Preheat the oven to 350°F. Grease the cake pan you are using.

2. Put the butter and sugar in the bowl of an electric mixer (or use a large bowl and an electric whisk). Cream them until very pale, light, and fluffy.

3. Gradually add the eggs, mixing well between each addition and scraping down the side of the bowl with a rubber spatula from time to time. Add the vanilla and mix again.

4. Sift together the flour, baking powder, and salt. Add to your mixing bowl and mix again until smooth and well mixed. Add the milk and mix again. Spoon the mixture into the prepared cake pan and spread evenly.

5. Put the pan on the middle shelf of the preheated oven. Bake until the cake is golden brown, well-risen, and a skewer inserted into the middle of the cake comes out clean.

Timings will vary according to the recipe that you are using.

Buttercream frosting

  • 3 sticks unsalted butter, softened
  • 4 ½ cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract (optional)

1. Put the butter in the bowl of an electric mixer (or use a large bowl and an electric whisk). Cream it until pale and smooth. Gradually add the sugar and beat until pale and smooth.

2. Add the vanilla, if using, and beat again until combined.

Credit: Christmas Cooking with Kids by Annie Rigg. Ryland Peters & Small, $19.95. Photo credit: Lisa Linder

Prep Time:

Cook Time:

Total Time: 0 min

Article Posted 6 years Ago

Videos You May Like