Snowman Cake Recipe by Milkybar®

Recipe

For the Cake

1. Preheat oven to 180°C/160°fan/gas 4. Grease and line two 8-inch round cake pans with baking paper.
2. In a large bowl, whisk the buttery baking spread and sugar together until light and fluffy. If you don’t have an electric whisk, you can cream it with the back of a wooden spoon.
3. Whisk in the eggs and vanilla, then add the milk and fold in the flour using the edge of a metal dessertspoon. Combine until smooth.
4. Divide the mixture evenly between the cake tins.
5. Bake for 20-25 minutes, or until a cocktail stick or skewer inserted into the centre comes out clean.
6. Cool in the tin for 10 minutes then pop the cakes out onto a wire rack to cool completely before icing.

For the Milkybar® buttercream  

1. Chop the Milkybar® and pop it into a microwave-safe bowl. Warm it in the microwave in 30-second bursts, stirring in between until it is melted and smooth – don’t forget the oven gloves as the bowl heats up! Once it’s melted, leave the bowl on the counter to cool for 15 minutes.  
2. In a large separate bowl, whisk the buttery baking spread for 2 minutes until pale and fluffy.
3. Sift in the icing sugar in two additions, whisking well after each to prevent lumps.
4. Pour in the cooled, melted Milkybar® and the vanilla extract. Whisk until smooth and creamy, then add two tablespoons of milk and mix again. If it is still too thick, add one more tablespoon and whisk again.
5. Transfer to a piping bag and use immediately, or transfer to an airtight container and store in the fridge.

For the Snowman

1. Roll a medium ball of white fondant for the base (about ping pong ball size).
2. Roll a slightly smaller ball for the head.  
3. Use a dab of water to stick the head on top of the base, or insert a toothpick through the centre for stability.
4. Roll two tiny black balls for eyes and stick them onto the face with a dab of water.
5. Squish together around ½ tsp of red and yellow fondant to make an orange colour for the carrot nose. If it’s too bright, you could tone it down with a little white. Shape it into a small cone and attach it in the centre.
6. Use a toothpick to press in a smile or make tiny holes for a coal-mouth effect.
7. Roll three tiny black balls for buttons and press them down the snowman’s belly.
8. For arms, you can roll out tiny fondant “sticks” or use real small twigs (cleaned) for a rustic look.
9. Roll out a circle of red fondant for his beanie and place it on your snowman’s head. Cut a thin band of red fondant and wrap it around his head for the brim. Roll a small white ball and stick it onto his hat for a pom-pom!  
10. Use a toothpick or a fork to lightly score lines in the beanie to help it resemble a woolly hat.
11. Let your snowman sit at room temp for a few hours (or overnight) to firm up before placing it on your cake.

To assemble  

1. Spread an even layer of Milkybar® buttercream on the top of one cake.
2. Stack the second layer and cover the entire cake with an even layer of buttercream.  
3. Pop your snowman in the middle and put the remaining buttercream into a piping bag and pipe a line of buttercream stars around the border of the cake.
4. Just before serving, remove your snowman, then slice into 16 pieces, serve and enjoy!