Snowman In The Garden Cake Recipes

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.

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.