- 4 cups cake flour*
- 4 teaspoons baking powder
- 4 sticks (32 tablespoons) unsalted butter, soft
- 3 cups Imperial Sugar Extra Fine Granulated Sugar
- 16 large egg yolks at room temperature
- 1 1/2 teaspoon salt
- 2 tablespoons vanilla extract
- 4 teaspoons lemon zest
- 1 1/2 cup buttermilk, at room temperature
- Basic Butter Cream Frosting, double recipe
- Rolled fondant
- 3 cups sweetened coconut flakes
- 1 candy cane
- Edible sparkles (optional)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F
- Butter and flour two 8- or 9-inch pans and two 6-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is recommended for easy removal of cakes.)
- Sift together flour and baking powder and set aside.
- Mix butter until very creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time and mix at least 30 seconds between each.
- Add salt, vanilla extract, and lemon zest.
- Add one-third of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another one-third of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour.
- Divide batter evenly into pans and bake for 25-28 minutes or until an inserted toothpick comes out clean.
- After five minutes turn upside down on a plastic food-lined surface and allow to cool completely before frosting, about one hour.
- If you do not have a serving tray large enough to display cakes, make a triple sturdy cardboard cake board. Wrap in greaseproof holiday paper and tape to keep in place. Set aside.
- If cakes have domed slightly, level surface using a serrated knife.
- Place a large cake round (which will be snowman's body) on serving tray and frost surface with butter cream. Place second large round on top and frost cake.
- On the same serving tray, place a smaller cake round just above the frosted cake (this will be the snowman's head) and repeat as above. Cakes can be refrigerated for 15 minutes before frosting for a smoother result. Otherwise set aside.
- Roll a handful of fondant to about four stacked credit cards thick on a lightly powdered sugared surface. Cut a 6-inch circle (use a cake pan as your guide) and place on the large frosted cake. Cut a 3.5-inch circle and place on the small cake.
- Sprinkle non-fondant area of the cake with coconut flakes.
- Tint a small handful of fondant light blue, a few tablespoons of fondant black, one tablespoon fondant red, and one tablespoon fondant orange. Fondant will become soft from the warmth of your hands so let it cool before rolling out.
- Roll blue fondant four credit cards thick and cut in a 6-inch circle. Fold over and using the back of a pairing knife make indentions. Place ski cap on small cake. Roll tiny balls of blue fondant and place on cap. Indent with a toothpick and sprinkle with edible sparkles.
- With remaining blue fondant cut two strips to make a shawl. Place candy cane on the cake and surround with the shawl.
- With a small amount of black fondant make two balls for eyes. Roll remaining black fondant in a rope and cut uneven pieces to resemble coal. Place larger pieces on the body and with smaller pieces make a smile.
- Roll red fondant and cut circles to make rosy cheeks.
- With orange fondant make a carrot for the snowman's nose.
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