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Melting Snowman Surprise Cake

Melting Snowman Surprise Cake


A cute, melting snowman cake with snowballs hiding inside.MORE+LESS-

Updated May 10, 2017

2

boxes (16 oz) Betty Crocker™ Cake Mix Pound

3/4

teaspoon freshly grated nutmeg

1

teaspoon pure vanilla extract

1

teaspoon rum extract (optional)

36

gumball snowballs or small white round gumballs

2

to 3 cans (12 oz) Betty Crocker™ Whipped Frosting Fluffy White

1/3

cup shimmering decorating sugar

4

oz brown or swirled brown fondant

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  • 1

    Preheat oven to 325°F. Spray two half-sphere baking pans and one 9x13-inch baking pan with baking spray.

  • 2

    Beat cake mix, eggnog, eggs, nutmeg, vanilla and rum extract (if using) on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes.

  • 3

    Fill both half-sphere baking pans until the batter reaches 1 inch below the top rim. Pour the remaining batter into the 9x13-inch pan.

  • 4

    Place the cakes in the oven. Bake the 9x13-inch cake for 22 to 25 minutes, quickly remove it from the oven, then continue to bake the half-sphere cakes for a total of 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely.

  • 5

    Trim the half-sphere cakes; removing any cake that has risen above the edge of the pan. Remove cakes from baking pans.

  • 6

    Cut a 3 1/2 inch round by 2 inch deep well in the center of each half-sphere cake.

  • 7

    Fill each well with gumball snowballs. Spread a thin layer of frosting on one cake.

  • 8

    Cut a 3 1/2-inch round by 1/2-inch thick piece of cake from the cake scraps. Set it on top of the gumballs on the unfrosted cake. Flip that cake over on top of the other half-sphere cake.

  • 9

    Carve the 9x13-inch cake into a melting snow puddle shape.

  • 10

    Frost that cake with white frosting, then sprinkle shimmering decorating sugar over the top.

  • 11

    Set the sphere cake on top of that cake, frost it, and cover it with shimmering decorating sugar to make the snowman's head.

  • 12

    Sculpt two eyes and three buttons out of the black fondant, one carrot nose out of the orange fondant, and two twig-like arms out of the brown fondant.

  • 13

    Attach two eyes to the snowman's head. Insert a small wooden dowel into the fondant carrot and then insert it into the cake. Set the three buttons and two arms onto the snow puddle cake, arranging them as if your snowman has melted.

  • 14

    Serve the cake whole, then cut into it to reveal the snowballs hiding inside.

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More About This Recipe

  • Serve up this super cute cake for a fun holiday treat that'll make everyone smile.Years ago, Meaghan Mountford from The Decorated Cookie whipped up a batch of sugar cookies, cut them into puddle-like shapes, frosted them with royal icing snow, topped them with a fondant snowman head, and added some buttons and arms in the puddle. Thus, the melting snowman cookie craze was born. It was adorable and has become one of the most popular decorated cookies for the winter holidays.I love Meaghan's cookies and needed a large dessert for a party, so I thought it would be fun to create a melting snowman cake! To make it even more special I hid snowballs (actually gumballs) inside my cake, so when I cut into it the snowballs came rolling out. My guests were dazzled, as I'd hoped they would be!Serve the cake to your guests and watch their excitement as you cut into it to reveal the snowballs hiding inside!

Melting Snowman Cake Recipe for Waitrose Stir Up Sunday

Regular visitors to this blog will know that I’m not a huge fan of fruit cake but feel there’s something missing at Christmas if I don’t have one. I also like a challenge and Waitrose, offered me the ingredients to take part in their ‘Stir-Up Sunday campaign’. It always falls on the last Sunday before Advent, Sunday 22nd November, and it’s traditionally the day everyone in the family takes a turn at stirring the Christmas Pudding, at the same time making a wish.

My brief was to create my very own Christmas pudding or cake recipe with a twist, explaining my inspiration and why the flavours work well together.

My contribution is a cake made with 6 sponges, sandwiched together with a delicious vanilla-laden buttercream, hidden beneath a layer of fondant icing. As you cut into the cake, small chocolate snowballs roll out – the twist. All the other components that make up the cake are from fondant icing. If you wanted to add a touch of Christmas to the mix, you could add sweet mincemeat, where there would usually be jam in addition to the buttercream layers. Otherwise this works just as well with raspberry or strawberry jam or indulgent caramel from a jar.

My inspiration was simple. Who doesn’t love a sad snowman, a decent Victoria Sponge cake and a surprise? How did it taste? My office ‘guinea pigs’ thought it was fabulous, luxurious and great fun. Here’s how I did it.

Ingredients

2.5kg white fondant icing
Brown food colouring (for twig arms)
Black food colouring (for buttons and eyes)
Orange food colouring (for carrot nose)
Red food colouring (for scarf)
4 packets of Cadbury snow bites (3 plus one for munching during production) although you can use whatever you like.

Small paintbrush
Cocktail sticks
Scone cutter
Large piece of wood or suitably large board (24″ x 34″) material to cover it – I used eight pieces of A3 paper but you could use wrapping paper or foil.
Cake turntable
Spatula
Rolling pin
2 cake tins with loose bottoms 6″
Small cake board – 7″ at the most – I didn’t use one but it might be a good idea if you wish to transport the cake.

For the cakes – each batch makes 2 cakes

It’s best to make these up separately because sitting cake mix affects the bake. The bracketed ingredients are for 6 cakes.

150g Unsalted butter (450g unsalted butter
150g Caster sugar (450g caster sugar)
3 Eggs, medium (9 eggs)
1 tsp Vanilla extract (3 tsp I use Neilsen-Massey – it’s the best)
200g Self-raising flour (600g self-raising flour)
1 tsp Baking Powder (3 tsp Baking Powder)

Begin by covering your board and creating your snowman accessories. Pinch off some fondant and roll it into the shapes before you colour it. You don’t want excess orange fondant, or any other colour really, because it doesn’t keep too well and the ingredients are enough for the entire cake. There’s nothing worse than running to the shops halfway through a bake. Use a cocktail stick to add your colour, little and often, until you have the right shade.

To give you an idea I used the tube of this black colouring to colour a fistful of fondant. I made two ball eyes and the buttons, with added detail.

The carrot was next and I used a cocktail stick to add a few carrot-like grooves.

I rolled the fondant into a long rectangle, for the scarf and snipped with scissors at each end, to make a few tassels, I also added a few woolly holes. I used a paintbrush to add the red colour directly onto the fondant to form stripes.

The twig arms are a long fondant sausage. I snipped three sections on one end to create ‘fingers’ and two on the other. The downturned mouth was also shaped to look like a twig.

I split a packet of 1kg fondant icing and rolled out into balls. I flattened them and rolled them into two misshapen puddles. I added these to the paper-covered board. Then I carefully added the scarf, the buttons and twig arms. Once you have placed them don’t move them, the fondant will crack as it hardens and all your hard work will ruin.

Grease your tins with butter and flour. Combine the sugar and butter in a bowl and beat in your eggs. If they curdle, slowly fold-in a little flour. Add the sieved flour and baking powder and gently fold. You’re trying to add air to the mix here so don’t, whatever you do, beat. Divide the mixture between the two tins and bake in the middle of the oven for 20 minutes or until a skewer comes out clean. Wait for your pans to cool, remove the cake. Wash the pans and repeat so you have 6 cakes in total.

When all the cakes are cool and ready to handle, take two cakes and cut out a hole in each with the scone cutter.

Make one of the sponges smaller than the others by cutting around a smaller plate – this will be the top sponge.

If you want to put your cake on a small cake board then buy one just a little bigger than the pans. A revolving cake stand will really help and if you’re using a cake board put that down on the turntable first. I didn’t bother with the cake board, I moved my cake using a large fish slice. Just slowly and with great care.

Take two sponges and sandwich together with the buttercream.

Sandwich the cut sponges together and add them to the stack, put your snowballs or other sweets into the hole you’ve created.

Buttercream together the remaining sponges.

Before you add the buttercream, measure across the top and side of the cake using a piece of string – giving yourself a couple of centimetres extra, for safety. Measure this on a ruler and you’ll have your dimensions for when you roll the fondant.

Now crumb the entire cake stack. Basically this means covering the cake in buttercream which helps the fondant to stick and help to mould it to shape. Make sure your edges are smooth and remove any excess. Place in the fridge for 30 minutes.

Take the fondant you have left and roll into a ball. Make sure you have an entirely clear work surface, then dust it with icing sugar or cornflour. Knead your fondant and roll out. Use your string measurements to make sure you have your fondant rolled to the right size.

Remove your cake from the fridge.

Lift your rolled fondant using the rolling-pin and drape it over the top of the cake. Smooth the fondant using your hands, pushing out air bubbles and creases. Start at the top and work your way down the sides. Cut away the excess, not too close to the cake, tucking ends underneath.

Take four cocktail sticks and add one each into the eyes pushing in halfway and two into the end of the carrot nose, doing the same. Add to the iced head. Do the same with two either end of the mouth.

Move your cake to the body. Cut and watch the gathered crowd gasp at your handiwork.

This cake is probably best eaten within 3 or 4 days of making to enjoy it at it’s best – mine didn’t last that long.

For inspiration Waitrose have put together some puddings with a twist, some old favourites and some new, take a look at let me know of your favourite Christmas recipes with a twist.


Melting Snowmen Cake Balls

1 box spice cake mix (plus ingredients required for cake)
1/2 cup cream cheese frosting
2 (16 oz.) packages Vanilla CANDIQUIK® Coating
1 cup crispy chow mein noodles
Black edible marker (Americolor Gourmet Writer™)
Assorted decorating sprinkles

1. Prepare and bake cake mix as directed on box cool completely.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. On wax paper, pour a teaspoon of Vanilla CANDIQUIK® into a puddle, using the back of a spoon to spread it out.

6. Dip cake balls in CANDIQUIK® and slide onto the “puddle” of CANDIQUIK®.

7. Using sprinkles (buttons, nose), chow mein noodles (arms), and edible marker (for face), decorate snowmen as shown in photo.


How to Make a Cheeky Melting Snowman Cake

A tower of bundt cakes gets topped with the most adorable (if a little panicky) snowman. By nature, this intentionally drippy cake has forgiving decor — it's easier to recreate than you think.

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He's Melting!

With a face that almost (almost!) makes you want to save him from sliding down his dessert mountain, this snowman brings instant cheer to any winter gathering. Plus, this is one cake where decor doesn't usurp deliciousness &mdash there's an extra tasty (and beautiful) surprise that appears when you slice the bundts. Follow along to learn how to make this holiday treat.

Grab Your Pans

To truly make this cake the centerpiece of your dessert spread, we placed the snowman on a towering "hill" of bundt cakes. You'll need a 10-cup bundt pan, a 4-cup bundt pan and a cupcake pan (the cupcakes will turn into the snowman &mdash read on to see how).

Swirl the Batter

For extra holiday pizzazz, we swirled a peppermint cake batter (dressed up with red food coloring) into vanilla batter. To start, spray your bundt pans with a flour-based baking spray. Alternate layers of vanilla batter and peppermint batter in each bundt pan until the pans are about 3/4 full. Use a butter knife to gently swirl the two batter colors together.

Then line a cupcake pan with seven paper liners. Fill the cupcake liners 2/3 full with batter.

Not a fan of peppermint? Follow the cake batter instructions in the full recipe, but skip separating the portion to be flavored and colored.

Bake the Cakes

In an oven preheated to 325 degrees F, bake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely.

Crumble the Cupcakes

When the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining 1/2 ounce cream cheese.

Sculpt the Snowman

Time to build your snowman &mdash and he doesn't (and shouldn't!) have to be perfect. Form three roughly ball-shaped pieces from the mixture that are small, medium and large. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes.

Build the Cake — and Start the Drip!

Make an easy glaze out of powdered sugar, vanilla extract and heavy cream &mdash get the instructions in the full recipe here. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze.

Top With the Snowman

Place the chilled snowman shape on the center of the top bundt cake.

Get Him Melting

For an opaque coating on the snowman, you need something a little more hefty than the glaze. Melted white candy wafers will do the trick. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes.

Prep the Decorations

To complete your snowman, you'll need a couple chocolate sprinkles, one regular-sized chocolate chip, five mini chocolate chips, a pretzel stick, an orange-flavored fruit chew and one red licorice lace.

Here's How to Make the Nose

Cut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape.

Add the Decorations

Before the white melted candy sets, quickly add the snowman decorations &mdash he should look a little scared (we couldn't resist)! Quickly add two mini chocolate chips (flat-side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat-side out) for the mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body.

Don't Forget the Scarf

Wrap the licorice lace around the snowman's neck for a festive pop of color.

Gather a Couple More Items

Grab a vanilla cookie and cut a fun-size candy bar in half.

Dip 'Em

Heat some dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes.

Finish With a Hat

Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes.

Slice and Serve

Guests will cheer for this impressive, jaunty snowman cake at first glance, but don't forget the surprise inside! Cut the cake into slices to serve, revealing the red peppermint swirled interior.


19 Christmas Cupcakes You Should Definitely Bake This Holiday Season

Alert your friends: The cookie swap is cancelled for something even *better*.

Alert your friends: The cookie swap is cancelled for something even better.

Need more Christmas baking inspiration? Follow Redbook on Pinterest.

Cut through to the bottom for a delicious surprise: these are lined with a gingerbread cookie crust!

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Frost cupcakes with crystallized sugar and add a friendly face using butterscotch and chocolate chips.

See more at One Little Project.

Three words: marshmallow buttercream frosting. Bake the cupcakes in tiny Mason jars for easy gifting.

Be sure to save some candied cranberries &mdash you'll want to snack on them long after the baking's over.

See more at The Cake Blog.

Kids will love spooning out the M&M "lights."

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Bring these boozy treats to the party, and you'll be met with holiday cheers.

See more at Beyond Frosting.

These are a novice's dream: You probably already have most of the ingredients (vanilla wafers, pretzels) in your pantry.

See more at Your Cup of Cake.

Pipe royal icing into snowflake shapes and watch your guests melt.

See more at Glorious Treats.

Get all the flavors of your favorite seasonal drink &mdash without waiting in line.

Everyone will gather 'round these easy-to-make cupcakes. (The presents are Starburst candies!)

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They're a classic, and this recipe can be made in one bowl if what you're really craving is a clean kitchen.

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Use a pastry bag with a star-shaped tip to pipe on some festive green.

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Simply push a candy cane into some snowy icing to mark the spot. Magic!

It's hard to know what's better: the way these cinnamon desserts taste, or the way they make your kitchen smell.

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The options are endless when it comes to decorating ornament-themed cupcakes. But what really helps these shine is the clever addition of miniature Reese's cups on top.

Instead of just decorating a cupcake with a cute snowman face, take things up a notch with a melting snowman you can create using marshmallows.

See more at Little Sunny Kitchen.

Mini-marshmallow beards help these treats stand out from all the other Santa-themed desserts on the table.

See more at Baking Beauty.

Is it even possible to withstand cold, snowy weather without polar bear cupcakes? Probably, but you don't want to risk it. These can be whipped up using white chocolate and buttercream icing.


Watch the video: Snowman Cake to Share Some Christmas Cheer