Serves at least 14
Christmas is the perfect time for kids to get creative - so let them craft and bake their way to the most magical of Christmases. Catherine Woram's craft projects put busy little hands to work on per fect gifts to give, as well as great ideas for wrapping them and greetings cards to make. Kids can deck the halls with colourful garlands and make a stocking to hang up for Santa! Annie Rigg's tasty Christmas treats - from Marshmallow Snowmen to Coconut Ice - are per fect for giving as gifts, if they last that long! Irresistible edible decorations include snowflake cookies to hang on the tree and an adorable gingerbread house, while party foods will help get the festivities underway. Including over 60 exciting festive projects, which are suitable for children from ages 3 up to 11, this is t...© 2013 Annie Rigg / Ryland Peters & Small · Reproduced with permission. · Fun Christmas Crafts to Make and Bake by Annie Rigg & Catherine Woram is published by Ryland Peters & Small at £14.99 and is available from all good bookshops. All photography is © Ryland Peters & Small.
Preheat the oven to 180˚C (350˚F) Gas 4.
Make up the Medium Cake and Large Cake. Spoon the medium cake batter into the prepared 18-cm/7-inch cake tin and the large cake batter into the 23-cm/9-inch cake tin/pan. Spread evenly.
A sk an adult to help you put the tins/pans on the middle shelf of the preheated oven. Bake the medium cake for about 30 minutes and the large cake for 35–40 minutes, or until a skewer inserted into the middle of the cakes comes out clean.
Ask an adult to help you remove the tins/pans from the oven and leave to cool for 10 minutes before tipping the cakes out to cool on a wire rack.
While the cakes are cooling, take the Buttercream Frosting and put 5 tablespoons into a small bowl. Tint this small amount red using the red food colouring paste.
Lay the cold cakes side by side. If necessary, cut a thin layer off the tops of the cakes so that they are the same height. Cut away about one-fifth off the larger cake in an inward curve and set aside. Lay the ribbon down horizontally before fitting the smaller cake on the ribbon into the curved space.
Cover the top and side of both of the cakes in the untinted buttercream, spreading it evenly with a palette knife. Cover the whole cake evenly in desiccated coconut.
Use the reserved leaf-shaped piece of cake and the cupcake to make the snowman’s hat. Cover these in the red buttercream and position on top of the snowman’s head.
Cut the liquorice allsort /twizzler in half for the eyes and arrange the chocolate chips for the mouth. Position the sugar-coated sweets down the centre as butons.
Tint the fondant icing orange using the food colouring paste and shape this into a carrot. Position on the snowman’s face.
Finally, push a length of flaked chocolate into each for the snowman’s arms.