Snowman Coconut Cake Food

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.

COCONUT SNOWMEN

Steps:

• Line a baking pan that fits in your freezer with parchment paper. Scoop the vanilla ice cream, rounding scoops as much as possible, until you have 4 of each size, and place on the prepared baking pan. Place the pan in the freezer to harden for 15 minutes.
• Remove the ice cream from the freezer, and roll in coconut. Return to pan, then return the pan to the freezer. Add orange food coloring to marzipan until carrot color is attained. Shape marzipan into small carrot shapes, using a paring knife to make ridges. Remove 1 small scoop of ice cream at a time from the freezer, and make faces using Sen Sen for eyes and mouth and marzipan carrots for the nose. Return to freezer until ready to serve.
• Remove middle-size scoops from the freezer one at a time; place Sen Sen in a row down the front to create buttons. Remove remaining scoops from freezer, and stack to create snowmen, pressing slightly to adhere. Return snowmen to freezer.
• Make the top hats by roasting marshmallows on skewers over a gas burner. Alternatively, place marshmallows on a baking sheet under the broiler, and cook until browned, rotating every few seconds. Place the toasted marshmallow on the chocolate wafer, and dust with sifted confectioners' sugar. Place the hat on the snowmen just before serving.

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 SNOWBALL CAKE

Steps:

• For the Cake:.
• Hand mix the cocoa, eggs, water and oil in a bowl,.
• Pour some of the batter into a large sized (8") baking bowl and the remaining into a medium (5") baking bowl.
• Bake at 350F: 60 minutes for the larger bowl, 30 minutes for the smaller bowl.
• After cooling, remove the cakes from the bowls, cut a hole into the larger cake and fill with the marshmallow cream frosting.
• For the Frosting:.
• In a stand mixer, mix butter.
• Add the marshmallow cream; mix again.
• Add the powdered sugar, mix again.
• For the Assembly:.
• Place the larger cake upside down on a cake stand; this is the bottom base of the snowman.
• Cover with the marshmallow frosting.
• Cover the smaller cake (the snowman's head) with the marshmallow frosting and set on top of the bottom/larger cake; you may need to use a small round cardboard as a base to the head so it doesn't slide off.
• Cover the snowman with coconut flakes.
• Pipe little pupils, using the white icing, on the candy-coated chocolates; then place them down, forming the eyes.
• Add the chewing candy on the face, forming the nose.
• Add the mini chocolate balls, forming the mouth.
• Place the sweet & tart chews on the body, forming the buttons.
• And wrap the strawberry sour belts around the neck, forming the scarf.

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. ;

M&M'S SNOWMAN

Steps:

• Beat three 8-ounce packages cream cheese and 1 stick butter (both at room temperature) with a mixer until creamy. Beat in 1 cup confectioners' sugar, 2 teaspoons vanilla and 1/2 teaspoon salt. Divide into 3 balls (large, medium and small) and wrap each in plastic wrap. Chill 2 hours, then roll in unsweetened shredded coconut and stack the snowman. Add brown mini M&M'S for the eyes, mouth and buttons, and red and green M&M'S for the nose and scarf (attach with icing, if necessary). Add pretzel arms. Serve with fruit or cookies.

HOLIDAY SNOW GLOBE CAKE

Steps:

• Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in rum. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. Transfer batter to prepared pans., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Using a long serrated knife, trim tops of cakes if domed. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate, bottom side down. Spread jam over top to within 3/4 in. of edge; top with 1/2 cup whipped cream. Place second cake layer over whipped cream, bottom side up., Spread remaining whipped cream over top and sides of cake; sprinkle with coconut. Refrigerate at least 15 minutes. Just before serving, place Frosted Christmas Tree and snowman on center of cake. Carefully invert bowl over decorations.

COCONUT SNOWMAN

Steps:

• In a large bowl, combine the coconut, confectioners' sugar, milk and butter. Shape into 1-1/4-in. balls; place on waxed paper-lined baking sheets. Loosely cover and chill for 1-1/4 hours or until firm. , In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth., Dip balls in melted chips; place on waxed paper-lined baking sheets. Chill until firm, about 15 minutes. Set aside remaining melted vanilla chips., In a microwave, melt semisweet chips on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth. , For hats, dip each marshmallow in chocolate; place on a waxed paper-lined baking sheet, allowing excess to drip down. Swirl the marshmallows in chocolate on waxed paper to create hat brims. Chill until firm, about 15 minutes., Level the top of coated coconut balls. Attach marshmallows hats, using reserved melted vanilla chips. With black icing, add eyes and a mouth to each face; with orange icing, add a nose. Use red icing and leaf candies for holly on hats. Store in an airtight container.

COCONUT SNOWBALL CAKE

Steps:

• Heat oven to 350 degrees F.
• Mix together the oil, cakemix, and all the cake ingredients, beat until smooth Pour into a well greased oven proof BOWL (2 quart size).
• Bake 45 minutes or until a toothpick inserted in the center comes out clean, allow to cool in the bowl for 15 minutes Remove from bowl& allow to cool completely on a rack before frosting.
• Frosting: Melt the chocolate in the top of a double boiler over simmering water.
• Remove from heat and pour into a bowl add confectioners sugar and evaporated milk Beat until smooth.
• Place the cake on a serving platter, spread frosting over the rounded cake.
• Sprinkle heavily with coconut.

SNOWMAN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the bases of two 18-19cm cake tins with baking parchment.
• Beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, and beat well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt and blend until just combined, then evenly divide the mixture between the tins.
• Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. Cool the cakes in their tins for 10 mins, then turn out onto a wire rack and leave to cool completely.
• To make the buttercream, put the butter in a large bowl and beat with an electric whisk until fluffy. Add the icing sugar 2-3 tbsp at a time until it is all incorporated, adding the vanilla and milk halfway through. Sandwich the cakes together with a little of the buttercream and put on a board. Use the remaining buttercream to cover the sides and top of the cake. Chill for 30 mins.
• To decorate, roll out the white fondant icing on a surface lightly dusted with icing sugar until large enough to cover the top and sides of the cake. Drape the fondant icing over the cake and carefully mould to fit. Trim off any excess, wrap and set aside.
• Roll out the green icing and cut out a semi-circle, using the base of the cake tin as a guide; this will be the snowman's hat. Brush one side with a little water and stick on the cake. Cut a strip of green icing and make some markings to make it look like the band of a hat, then trim to the correct length and stick on.
• To make the nose, shape a round, flat lump from the orange icing. Mark a smile by gently pressing the rim of a water glass into the fondant. Cut out two circles from the black icing for the eyes, then add a small circle of white icing (from the offcuts) to make the eyes appear to sparkle. To make the scarf, wrap a strip of the blue icing around the base of the cake, then use a knife to add cuts for the fringe. Will keep for up to a week in an airtight container in a cool place.

SNOWMAN FRIENDS CAKE DECORATION

Steps:

• ICE THE CAKE: Melt the apricot jam, then sieve and brush a little all over a 23cm cake (see Apricot & almond fruitcake recipe to the right of this recipe). On a clean surface lightly dusted with a little sifted icing sugar, roll out the marzipan to a circle large enough to cover the cake - use a piece of kitchen string to help you check. Lift up the marzipan by hanging it over your rolling pin, then drape over the cake. Gently pat and smooth the marzipan down the sides of the cake, then trim any excess from the bottom.
• Colour the regal icing with a little blue food colouring, then cover the marzipan using the same method as you covered the cake, firstly brushing the marzipan with more apricot jam. Trim the base.
• ADD SOME SNOW: Use your hands to roll two-thirds of the remaining regal icing into a long, thin sausage on an icing sugar-dusted surface. It should be long enough to go round the cake - use a piece of kitchen string to help you measure it. Use a rolling pin to roll the sausage into a strip about 5cm wide. Use a small, sharp knife to straighten one edge, and trim the other into a wiggly edge.
• Keep all the trimmings, and squash half into 2 wobbly circles for the snowmen to sit on. Brush the strip, circles and the very bottom edge of the cake with a little runny icing made with 100g sifted icing sugar and a splash of water. Scatter the desiccated coconut over the strip and circles, gently pressing to stick and cover. Starting with one end of the strip, stick it round the base of the cake. This can be a bit fiddly, so if you're nervous, simply halve the icing from the start and do in 2 half-length strips, using a little more coconut to hide the joins on the cake.
• SHAPE THE SNOWMEN: Roll the remaining third of regal icing into 2 large balls, 2 medium balls and 2 small balls. Stick together, squashing slightly, into 2 snowmen. Brush 4 cocktail sticks with a little brown food colouring and stick into the snowmen for arms.
• ADD BUTTONS AND NOSES: Push a few whole cloves into one snowman as buttons. Use a little orange food colouring to dye a little of the strip trimmings, and shape a little around the pointy end of 2 cloves to look like carrot noses. Use another clove to make little holes where the noses will go, dab a bit of runny icing into the holes and stick on the noses, pushing them into the holes to help hold them.
• SMILEY FACES: Use a black or brown writing icing pen to dot on smiley mouths and eyes - I find it helps to mark tiny holes with the end of a cocktail stick first. It stops you making mistakes and helps the icing stay in place.
• MAKE THE HAT: Dye another lump of regal icing trimmings with food colouring (we used green). Shape most into a woolly hat shape, pressing a slight dip into the bottom with your thumb where it will sit on the snowman's head. Roll a little ball to stick on top of the hat; attach it with more runny icing. Then roll and cut a thin strip to stick round the base of the hat. Use a cocktail stick to make markings like a woolly hat and rough up the ball on top. A little more runny icing will help it stick onto your snowman's head.
• AND LASTLY, THE SCARF: Knot the strawberry laces together at one end. Tightly plait a 10cm length and knot at the end again. Using scissors, snip the ends, leaving about 1cm for tassels after the knot, then wrap around the neck of the other snowman. Sit the wobbly snowy islands on top of the cake and a snowman on each one.