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Cost: $ $ $ $ $

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Time: 2h00

This is the perfect cake for a Christmas party, as it will feed a good crowd of hungry mouths.
Serves at least 14

Posted by Ryland Peters & Small • Published 16th December 2012 • See Ryland Peters & Small's 148 projects »

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© 2024 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.

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Step 1
Preheat the oven to 180˚C (350˚F) Gas 4.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Tint the fondant icing orange using the food colouring paste and shape this into a carrot. Position on the snowman’s face.
Step 11
Finally, push a length of flaked chocolate into each for the snowman’s arms.