Sherry Leigh
- 60
Snowman Cake From New Holiday Cookbook
- Thread starter Sherry Leigh
- Start date
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Discussion Overview
This thread centers around the Snowman Cake from the new Holiday Cookbook, with participants sharing their experiences, tips, and questions related to making the cake for various events.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, mentions baking the cakes the night before to ensure they cool properly.
- Another participant shares their experience of making the cake for an Open House, noting that it turned out well and suggesting a method for the hat using a chocolate-covered cookie.
- Several users express excitement about the cake's appearance and taste, with one participant describing it as "the CUTEST cake EVER."
- One participant asks about cutting the cake humorously, while another shares their plans to make the cake for a church dinner.
- Some participants inquire about the recipe, with one stating they found it on another chat board and sharing detailed instructions.
- Another participant discusses their trial run for a show, mentioning challenges with the hat and seeking advice on decoration techniques.
Areas of Agreement / Disagreement
Views differ on specific techniques and decoration ideas, but there is a general enthusiasm for the cake and its potential for events. No clear consensus emerges on the best methods for making or decorating the cake.
Contextual Notes
Participants are primarily discussing personal experiences with the Snowman Cake in the context of upcoming events, such as shows and church dinners, and sharing tips based on their individual trials.
Who May Find This Useful
Consultants looking for ideas and experiences related to making the Snowman Cake for events may find this discussion beneficial.
hollye44
- 89
Yes, and it is so cute!! I'd bake the cakes for her the night before if possible, that way they can be cooled and ready to go. Just take the three bowls with you to show what you made the cakes in. The frosting is yummy, and doesn't dry out or get hard. My DH and I made the Snowman Cake together a few weeks ago for my Open House, and it turned out just fine. Good luck with yours. I'm sure it will be a fun show!!
pamperedlinda
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baychef
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muffetts
Gold Member
- 235
Yes, I made this for our Fall Open House. Really easy - just do as it says... can't be simpler. The hat was a little tricky however. I suggest getting a chocolate covered cookie and dipping just the Marshmallow in the chocolate and setting in on that. Here's a snap of him before his arms, hat and scarf - waiting on some pics from a friend for the "completed guy". Which reminds me - veevah - where are the pics? Hee hee?
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Kitchen Diva
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cookin to the top
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cookin to the top
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chefshawna
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I don't have the cookbook, but it looks like it's probably the Classic Batter Bowl cake on bottom, Small Batter Bowl in middle, and maybe a Prep Bowl cake on top. I would cut the bottoms to flatten and then cut some off of the top to sit next one on. Then use white icing, maybe a nice Buttercream. That's just my guess!! Maybe someone will post the recipe that comes from the cookbook.
babyicebean
- 59
Lisa/ChefBear
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allisonserna
- 207
I got it form another PC chat board!Frosty Snowman CakeCakes:
1 pkg (18.25oz) yellow cake mix plus ingredients to make it
¼ cup all purpose flour
¼ c sugar
Nonstick cooking spray with flour
3 long wooden skewersFrosting:
2 cups vegetable shortening
1/8 tsp salt
2 cups powdered sugar
2 jars (7oz each) marshmallow crème
¼ cup water
Candy decorations and hat (see Chef’s Corner)1. Preheat oven to 325*F. For cakes, add flour and sugar to cake mix and prepare cake according to package directions. Spray Classic Batter Bowl, Small Batter Bowl and Prep Bowl with nonstick spray. Pour ½ cup batter into prep bowl, 1 ½ cup in to small batter bowl, and remaining batter into classic batter bowl. Place cakes in oven, positioning smallest cake in front. Bake smallest cake 20-30 min, medium cake 35-45 min, and largest cake 45-55 min or until tops of cakes spring back when gently pressed. Cool cakes in bowls for 5 minutes, invert onto cooling rack and remove bowls. Cool completely.
2. Meanwhile, for frosting, in stainless mixing bowl beat shortening and salt on high speed of electric hand mixer. Gradually add powdered sugar and beat until light and fluffy, about 2 minutes. Add marshmallow crème and water; beat 2 minutes or until smooth.
3. Using bread knife at a slight angle, trim bottom edges of two smaller cakes to form a more rounded shape. Spread a small amount of frosting on center of SA Large round platter; top with largest cake, centering cake. Spread top with a thin layer of frosting and top with smallest cake. Push three wooden skewers straight down in a triangular pattern into cakes, pressing through to bottom; carefully trim skewers using kitchen shears. Frost snowman using small spreader, creating a swirled pattern. Decorate as desired.Chef’s corner:
To make the hat, melt chocolate flavored almond bark according to package directions. Dip end of one large marshmallow into bark and place onto a chocolate wafer cookie. Dip cookie and marshmallow into bark, place onto parchment paper and let stand until set.Frosting can be made up to 3 days in advance and stored at room temperature.
1 pkg (18.25oz) yellow cake mix plus ingredients to make it
¼ cup all purpose flour
¼ c sugar
Nonstick cooking spray with flour
3 long wooden skewersFrosting:
2 cups vegetable shortening
1/8 tsp salt
2 cups powdered sugar
2 jars (7oz each) marshmallow crème
¼ cup water
Candy decorations and hat (see Chef’s Corner)1. Preheat oven to 325*F. For cakes, add flour and sugar to cake mix and prepare cake according to package directions. Spray Classic Batter Bowl, Small Batter Bowl and Prep Bowl with nonstick spray. Pour ½ cup batter into prep bowl, 1 ½ cup in to small batter bowl, and remaining batter into classic batter bowl. Place cakes in oven, positioning smallest cake in front. Bake smallest cake 20-30 min, medium cake 35-45 min, and largest cake 45-55 min or until tops of cakes spring back when gently pressed. Cool cakes in bowls for 5 minutes, invert onto cooling rack and remove bowls. Cool completely.
2. Meanwhile, for frosting, in stainless mixing bowl beat shortening and salt on high speed of electric hand mixer. Gradually add powdered sugar and beat until light and fluffy, about 2 minutes. Add marshmallow crème and water; beat 2 minutes or until smooth.
3. Using bread knife at a slight angle, trim bottom edges of two smaller cakes to form a more rounded shape. Spread a small amount of frosting on center of SA Large round platter; top with largest cake, centering cake. Spread top with a thin layer of frosting and top with smallest cake. Push three wooden skewers straight down in a triangular pattern into cakes, pressing through to bottom; carefully trim skewers using kitchen shears. Frost snowman using small spreader, creating a swirled pattern. Decorate as desired.Chef’s corner:
To make the hat, melt chocolate flavored almond bark according to package directions. Dip end of one large marshmallow into bark and place onto a chocolate wafer cookie. Dip cookie and marshmallow into bark, place onto parchment paper and let stand until set.Frosting can be made up to 3 days in advance and stored at room temperature.
Last edited:
LeanneB.
- 75
I am making this cake today as a trial for a show on Sunday. The hat is a bit tricky. I do like the idea of using a chocolate graham cracker and just dipping the marshmallow in the chocolate bark stuff. I got some M&Ms and some Hershey Kissables for the decorations and will try fruit by the foot for his scarf. I don't know about the broom.... any ideas how to keep the licorice strings attached to the pretzel?
Frequently Asked Questions
What ingredients do I need to make the Snowman Cake from the New Holiday Cookbook?
To make the Snowman Cake, you will need basic cake ingredients such as flour, sugar, eggs, and butter, along with specific ingredients for decoration like fondant, chocolate chips, and food coloring. The exact list can be found in the recipe section of the New Holiday Cookbook.
How long does it take to prepare and bake the Snowman Cake?
The preparation time for the Snowman Cake is approximately 30 minutes, and the baking time is around 25-30 minutes, depending on your oven. Overall, you should plan for about 1.5 to 2 hours to complete the cake, including cooling and decorating time.
Can I use a different cake flavor for the Snowman Cake?
Yes, you can customize the Snowman Cake by using different cake flavors such as chocolate, vanilla, or even a spice cake. Just make sure to adjust the baking time if you choose a denser cake.
Is the Snowman Cake suitable for dietary restrictions?
The Snowman Cake can be adapted for various dietary restrictions. For gluten-free options, you can substitute regular flour with a gluten-free blend. Additionally, you can use dairy-free alternatives for butter and milk if needed. Always check the specific ingredients in the recipe for any allergens.
Where can I find tips for decorating the Snowman Cake?
The New Holiday Cookbook includes a section with decorating tips specifically for the Snowman Cake. You can also find additional ideas and inspiration on the Pampered Chef website or by joining Pampered Chef community groups for shared experiences and suggestions.
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