Best 6 Snowman In The Garden Cake Recipes

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.

CAKE SNOWMAN

Steps:

• Prepare cake mixes according to package directions. Pour batter into two greased 1-qt. ovenproof bowls, two greased 10-oz. custard cups and one greased muffin cup., In a 350° oven, bake muffin cup for 18-20 minutes, custard cups for 45-50 minutes and bowls for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing cakes from pans to wire racks to cool completely. , For frosting, cream the shortening and butter in a bowl. Beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency., Head and body: Use serrated knife to level the cakes. , For the body, place one large round cake flat side up on the 8-in. serving plate. Frost the top of the cake. Place the remaining large cake on top with the flat side down and edges even. Frost the top and sides., For the head, place one custard cup cake with flat side up on top of body. Frost the top of the cake. Place the remaining custard cup cake on top with the flat side down and edges even. Frost the top and sides. Set aside 1/4 cup of frosting for hat., Press coconut over the top and sides of snowman, reserving some to sprinkle on plate later. Press two brown M&M's onto face for the eyes and three green M&M'S onto body for the buttons., Use your fingers to shape the orange gumdrop into a carrot shape. Press wide end onto face for the nose., Hat: Place reserved frosting in a bowl. Melt chocolate chips. Stir melted chips into frosting until blended. Frost top of wafer. With top of cupcake down, place cupcake on top of frosted wafer. Frost cupcake with remaining frosting. Place hat on snowman's head., Wrap two licorice pieces around hat just above brim and trim as needed., Flatten green gumdrop between waxed paper. Using sharp knife, cut a holly leaf shape from gumdrop and place on hat brim. Place two red M&M'S on brim next to holly leaf for the berries., Finishing: Press the ends of two licorice pieces together to create one long piece. Repeat with remaining two pieces of licorice. Tie long licorice pieces around neck for scarf. , Sprinkle plate with reserved coconut.

SNOWMAN IN THE GARDEN CAKE

Steps:

• Cover the cake with jam, marzipan and ready-to-roll icing), taking the icing to the edge of the board.
• To decorate, roll out several marble-sized balls of the 100g ready-to-roll icing to make snowballs, then set aside. Roll two larger balls, one a little bigger than the other, to make the head and body of the snowman, then leave to dry for at least 30 mins.
• Meanwhile, ice the gingerbread trees. Beat the egg white with the icing sugar to make a smooth paste. Put about one-third of the icing into another bowl, then mix in a speck of green colouring and a few drops water so that it's fairly runny and very pale green. Spread this over three of the gingerbread trees and leave to dry. Spoon another third of the icing into a piping bag fitted with a fine writing nozzle. Pipe rough fir-tree-like branches over the remaining trees. Once the green iced trees have dried to the touch, pipe branches over those, too.
• When the icing has set, fix the trees onto the cake and around the edge using spots of the remaining thick royal icing. Put the smaller snowballs around and on top of the cake. Pipe eyes and a mouth onto the head of the snowman and insert the nose. Fix the snowman's head on with a spot more icing, position him on the cake, then carefully tie a ribbon scarf with the shorter length of ribbon. This is easiest if you start with too much ribbon, tie it, then trim with scissors. To finish, attach ribbon around the base and secure woth a double-sided tape.

SNOWMAN CAKE

Steps:

• For Cake:
• Preheat oven to 350 degrees F. Grease the bottom and sides of 2 (8-inch) round cake pans; set aside. In a large mixing bowl, combine cake mix, water, oil, eggs and extract. Use an electric mixer to beat on low speed for 1 minute. Scrape down bowl and then beat on medium speed for 2 minutes, or until batter is smooth. Divide batter evenly between cake pans. Bake in preheated oven for 25 to 35 minutes, or until center of tester comes out clean. Let cool in pans for 5 minutes. Remove from pans and transfer to a wire rack to cool completely. ;
• For Royal Icing:
• With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes until stiff and glossy. Add food coloring, if desired, and transfer to a pastry bag to pipe onto cookies. ;
• To Decorate:
• Line the backside of a sheet pan with aluminum foil. Place 4 inch wide strips of parchment paper around the border of the sheet pan to keep the foil clean while you decorate the cake. Place cake rounds side by side on the lined sheet tray. Slice one side off each cupcake. Place cupcakes side by side at one end of a cake round with the cut/flat side facing up (this will be the top of the top hat). Frost both cakes and cupcakes with frosting so that it looks like a hat is resting on a snowman's head resting on a body. Remove the parchment paper. Spread or drizzle the bottom third of the sheet pan with some royal icing (the royal icing will act as glue for the coconut). Sprinkle the coconut over the royal icing to mimic snow. Randomly place 20 dollops of royal icing around the rest of the sheet pan. Place the snowflake cookies on each dollop of royal icing. Decorate the snowman's hat with rows of blue mints, starting at the very top of the Snowman's head and working up onto the cupcakes. To decorate the face use the peppermint patties for eyes, place a small dot of the royal icing in the center of each patty and place a blue jellybean on top of the royal icing. Use the orange gum drop for the nose and the blue candy coated chocolates for the smile. To make the buttons dip the flat side of a hard candy into the royal icing and then into the colored decorating sugar and place on the snowman's chest; repeat with remaining 2 hard candies. Take 2 (8-inch) piece fruit strips and tie them into a knot. Drape fruit strips across where the 2 cake rounds meet to make a scarf. To make the "broom", take a 3-inch long piece of fruit strip and slice the bottom 2 inches into thin strips. Place a small amount of royal icing at the end of the over sized candy cane and place the unsliced end of the fruit strip on to the royal icing. Use the large white gumdrops to make the hands. Place the candy cane next too one of his hands. ;

SNOWMAN CAKE

Steps:

• Heat oven to 375°F Grease and flour two 4-cup and two 1 1/2-cup ovenproof bowls. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. In measuring cup, combine milk and mint extract.
• In large bowl, beat together sugar and butter on low speed until blended, about 1 minute. Increase speed to high and beat 2 minutes, or until light and creamy. Reduce speed to medium-low and add eggs, one at a time, beating well after each. Alternate flour mixture and milk mixture, beginning and ending with flour mixture; beat until batter is smooth, occasionally scraping sides of bowl with rubber spatula.
• Divide batter among prepared bowls. Bake 30 minutes. Remove 1 1/2-cup bowls, and let cool. Continue baking 4-cup cakes until center comes out clean when inserted with a cake tester, about 10 minutes longer. Cool in bowls for 5 minutes. Invert cakes onto wire racks, and let cool completely.
• Meanwhile, prepare frosting: In the top of a double broiler, over simmering (not boiling) water, beat together sugar, water, egg whites, light corn syrup, and cream of tartar on low speed until combined. Increase speed to high, and beat constantly for 10 to 12 minutes, or until stiff peaks form, scraping sides occasionally with rubber spatula. Makes about 4 cups.
• To assemble cake: Trim the flat side of each cake layer. Spread a thin layer of frosting on trimmed sides of cakes. Place same-size layers together to form two round shapes. Stand cake upright, and place smaller cake on top of larger one to form the snowman shape. Secure cake layers together by inserting a trimmed wooden skewer.
• To decorate cake: Spread a thin layer of frosting onto bottom of Ring Ding, and secure to cookie. Spoon remaining frosting into a piping bag fitted with a 1/2" star tip. Pipe a border around Ring Ding and place blue M&M's onto border to create a decorative hat. Place taffies together and shape into a scarf. Set the hat and scarf aside to firm up.
• Transfer cake to a serving platter. Working down from the top, pipe star shapes around the entire cake. (If shapes are too pointy, gently tap down with fingertips.) For the face, arrange Junior Mints for the eyes, trimmed orange slice for the nose, and licorice string for the mouth. Wrap scarf around the neck. Place candy melts down middle of body for buttons; top with hat. Scatter rock candy around cake and serve.