WHAT ACTUALLY HOLDS THE CAKE TOGETHER?
HOW WILL I KNOW WHEN THE SNOWMAN CAKE IS DONE BAKING?
OTHER RECIPES YOU MIGHT LIKE:
When's the last time that you remember seeing a beautiful Snowman Cake just waiting to be eaten? This year is the year that you can make your very own.
- 1 lb. butter ( 4 sticks)
- 2 cups sugar
- 3/4 cup packed brown sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 1/4 cups heavy cream
- 3 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- Powdered sugar - to dust the Snowman
- Black gel icing pen for eyes, and buttons
- Orange gel icing pen for Nose
- Whole fresh Cranberries - for garnish
- Fresh Rosemary Sprigs - for garnish
- 1 LARGE can of Vanilla Frosting (this is to hold the front and back of the cake together, and hold the snowman on the cake plate)
In a large heavy saucepan, melt the butter, and cook until the butter separates - about 3 - 5- minutes; the solids will settle to the bottom of the pan. Continue to cook the butter about 20 minutes longer, until the solids brown well on the bottom of the pan, but not burned. You MUST watch the butter so it does not burn.
Make sure you have a large/tall heavy pan so the butter doesn't boil over or burn. Pour the butter into a bowl, leaving the browned solids in the pan, and discard the solids. Set the butter aside while you make the cake.
Grease and flour the Snowman cake pan, and tap the pan gently over parchment paper to remove excess flour. If you missed a spot, grease the spot, and flour it again so the cake doesn't stick. In a bowl, combine the flour, baking powder and salt, and set aside. In another small bowl, combine the milk and vanilla, and set aside.
In the mixing bowl of an electric mixer, add the butter, and with the paddle attachment, beat the butter until it's smooth and creamy - about 2 minutes. Add the sugar, and brown sugar, and beat for about 5 minutes, until it's light and fluffy. Add the eggs one at a time, beating well between each addition.
Add the flour mixture, and the milk mixture, alternating between the two, beginning and ending with the flour. Scrape down the sides of the bowl and mix again
Pour the batter evenly into the Snowman cake pan, adding a little extra batter to the head area, and bake at 325 degrees, for 55 to 60 minutes, or until the cake springs back to the touch, and a toothpick inserted in the center comes out clean.
When the cake is done, remove it from the oven to a wire rack, and let it cool in the pan for 15 minutes
Place a couple of tea towels on the counter, and gently tap the pan on the tea towels to loosen the cake. Place the wire rack over the top of the cake pan - directly on the side of the cake - and invert, or turn the cake out onto the wire rack to cool. Allow the cake to cool completely - about 3 to 4 hours.
When the cake is cooled, place the bottom half of the cake back in the pan (the half without the Snowman's face) and generously cover the cake with the frosting. Place the top part of the cake on the frosting. and place the pan in the refrigerator to set the icing and seal the cake halves together. Leave in the refrigerator overnight for best results
Before serving the cake, generously spread frosting in the center of a cake plate, and remove the Snowman cake/pan from the refrigerator. Gently tip the cake out towards the cake plate, and keep your hand over the middle part of the cake. Slide the cake onto the frosting in the center of the cake plate, and leave the cake sitting for a few minutes for the frosting to hold the cake on the plate.
Decorate the cake plate with the cranberries and sprigs of fresh Rosemary (see photo)
To decorate the Snowman, place about a cup of powdered sugar in a sifter, and sprinkle the powdered sugar over the cake. With the Orange gel icing pen, color in the Snowman's nose. With the Black gel icing pen, color in the Snowman's eyes, mouth, and buttons.
You can color other parts of the Snowman if desired, with the Icing pens. Serve, and Enjoy!