Snowman Cake Recipe

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Snowman Cake
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Ingredients
23
Count
Nutrition
361
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 360.84 Kcal (1511 kJ)
Calories from fat 134.48 Kcal
% Daily Value*
Total Fat 14.94g 23%
Cholesterol 77.62mg 26%
Sodium 241.44mg 10%
Potassium 244.18mg 5%
Total Carbs 54.52g 18%
Sugars 34.95g 140%
Dietary Fiber 2.34g 9%
Protein 6.35g 13%
Vitamin A 0.1mg 5%
Iron 1.3mg 7%
Calcium 74.2mg 7%
Amount Per 100 g
Calories 249.37 Kcal (1044 kJ)
Calories from fat 92.94 Kcal
% Daily Value*
Total Fat 10.33g 23%
Cholesterol 53.64mg 26%
Sodium 166.86mg 10%
Potassium 168.75mg 5%
Total Carbs 37.68g 18%
Sugars 24.16g 140%
Dietary Fiber 1.62g 9%
Protein 4.39g 13%
Vitamin A 0.1mg 5%
Iron 0.9mg 7%
Calcium 51.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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