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Snowman Cake

Use Flexible Mould - 6846

Snowman Cake

Use this little mould to make a very festive snowman cake. I have decorated him with fondant icing but this is only a suggestion – you could simply decorate the cake using tubes of writing icing to pick out the detail.

The approximate liquid capacity of the mould is 350ml ( 12 fl oz)

Cake

75g ( 3oz) self raising flour
¼ teaspoon baking powder
50g ( 2oz) caster sugar
50g ( 2oz) soft margarine
1 egg, medium, beaten
25g ( 1oz) milk chocolate chips
few drops vanilla essence

Decoration – optional

1 tablespoon apricot glaze
A little icing sugar for dusting
275g white ready to roll fondant icing
few drops of red food colouring or small piece of red fondant icing
tube black writing icing or small piece black fondant icing
few drops yellow food colouring
few drops orange food colouring

Small cake board

Preheat oven to 180ºc, 350ºF, Fan oven 160ºC, Gas mark 4

Sift the flour and baking powder into a bowl.

Add the sugar, margarine, egg, chocolate chips and vanilla essence.

Beat together for about two minutes until the mixture is light and creamy.

Stand the mould on a baking tray.

Spoon the mixture into the mould and spread evenly.

Bake for approximately 30 – 40 minutes until the cake pulls away slightly from the sides of the mould and the top is golden brown and springy to the touch.

Remove the mould from the oven and place on a cooling rack.

Leave the cake to cool, then invert the mould and remove the mould by peeling it away from the cake.

To decorate

Warm the apricot glaze until it is quite soft and runny. Keep it warm so it does not solidify again.

Lightly dust the worktop with sifted icing sugar.

Knead the fondant icing until it is pliable.

Dust a rolling pin with icing sugar and roll out the fondant icing so that it will fit over the snowman cake comfortably.

Brush the warm apricot glaze over the top and sides of the cake – this will help to stick the icing to the cake.

Using your rolling pin, lift the icing and gently position it on the cake.

Using your hands, very gently smooth the icing over the cake, pressing lightly so you can see the impression of the cake detail in the icing.

Using a sharp knife, trim away the excess icing and set aside.

Carefully transfer the cake to a board or large plate.

To make a scarf, hat trim, eyes and nose

Gather up a little of the excess fondant icing and add a few tiny drops of red food colouring to it. Knead the colour into the fondant making sure you do not make it too sticky. Roll out the fondant into a strip and cut to fit the scarf markings in the icing. Using a sharp knife cut tassels into the bottom of the scarf. Dampen the back of the scarf and stick the scarf onto the cake. Mould a little red icing to make the trim on the bobble hat in the same way. Add black buttons and black eyes with black fondant or writing icing .Make the nose by adding a tiny dot of orange food colouring to a tiny piece of fondant icing and shape into a carrot nose. Fix the nose onto the snowman.

Finally, using a fine paintbrush, paint the hat with the yellow food colouring.

Suitable for freezing

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