How to make a Frosty the Snowman cake

Hummingbird bakery red velvet cupcake

This weekend I made a Frosty the Snowman cake and surprised my boyfriend with it as part of his Christmas present. The cake is made with the Hummingbird Bakery red velvet cake recipe (same as the cupcakes) and their cream cheese frosting. I used a six inch cake tin for the head and a 10 inch cake tin for the body. I found TK Maxx and department stores like House of Fraser are good for finding cake tins of varying sizes.

The Hummingbird Bakery recipe says to use Dr. Oetker red food colouring as this gives a deep red colour for the sponge. I used Dr. Oetker’s artificial cochineal food colouring as I couldn’t find the recommended one in my local supermarkets. I would be interested to know if it made a difference to the taste. It did give a great colour to the sponge as you can see from the photo but personally, I think this could taste a bit more chocolatey and less bland. I suggest adding 1-2 extra tablespoons of sifted cocoa powder to taste. The cream cheese frosting tasted sweet and complemented the sponge well. I did get a few lumps in the icing so I would suggest that, however difficult, try mixing the butter and icing sugar as much as possible before you add in the soft cream cheese.

For the decorations I used smarties for the eyes, nose and buttons and mini smarties for the snowman’s scarf. For the lips I used fizzy strawberry laces from Sainsburys. The cake turned out well but personally I think this would taste better with a chocolate sponge. You could also increase the recipe size slightly to give the sponges a little more depth. The cake certainly went down well with my boyfriend and he ate atleast half the snowman in two days with a little help from me!

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Comments

  1. I think its wonderful. Your collection is truly inspirational. I will be back for more.

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