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ASDA Recipes
Snowman cake
Suitable for vegetarians This cake is great fun to make – and even more fun to eat!
Ingredients
Method
1 Preheat oven to 160C/140C Fan/Gas 3. Grease a one-litre pudding basin, a 16cm, shallow, round cake tin and a ramekin, and line bases with baking paper. Sift flour and baking powder into a mixing bowl.2 Add caster sugar, eggs and 275g of butter; beat till creamy. Divide the mixture between basin, cake tin and ramekin, and cook. The ramekin and tin take 30 mins; the large basin 1 hour 10 mins. Leave for 10 mins. Turn out and cool on a wire rack. 3 Colour a little ready-to-roll icing orange; shape into a carrot nose. Colour more of the icing brown by kneading in cocoa powder. Roll out to the thickness of a pound coin and cut into a 12cm round. Put the marshmallows on baking paper, drape brown icing over and shape into a hat. Let nose and hat dry. 4 To make buttercream, beat remaining butter with icing sugar and vanilla until fluffy. Cut the cake from the large basin horizontally through the middle; sandwich with jam and buttercream. Spread the cake from the tin with more jam and buttercream and put the basin cake on top. Using more buttercream, stick on the head (the ramekin cake). Warm 6 tablespoons of jam and brush all over the surface of the cake. 5 Roll out the marzipan on a surface lightly sprinkled with caster sugar to a round large enough to cover the whole cake. Lift carefully on a rolling pin, drape over the cake and press lightly to the surface, cutting off and discarding any excess. 6 Put the cake on a board or serving dish. Make up the royal icing (as per packet instructions) and spread over the cake; rough up the surface with the flat of a knife to get a peak effect. Use jelly beans, or cut liquorice into slices, for buttons and eyes. Put the carrot nose and hat in place. Make the long bendy sweets into a scarf and secure them in place with icing at the back of the snowman’s neck. 
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