I know, I know, it’s almost summer. But my baby just turned 3 and she is the world’s BIGGEST “Frosty the Snowman” fan! Well, pretty much any generic snowman makes her heart sing.
So there was no question what cake she would get for her birthday. I realize that most of you won’t need this until December, but I couldn’t resist sharing him! And even if you don’t have the need
I made three round cakes, one 6″ round, one 8″ round, and one 10″ round.
(I used one cake recipe, just made them a little thinner to go for all 3 pans.)
I used the 6″ for the head, the 8″ for the body, and cut the hat out of the 10″ round.
I colored marshmallow fondant pink for the hat flower and cheeks,
blue for the flower center, red for the nose,
black for the hat band, eyes, and mouth, yellow for the scarf,
and brown for the “hands”. For the hat band and scarf just roll it out and use a knife to cut the shape you want. (I made a bunch of cuts on the scarf ends to look like fringe.)
The flower was rolled out and cut out with a cookie cutter, the flower center, eyes, nose, and cheeks were a rolled up ball flattened. To make the mouth and arms just roll a snake into the shape you want.
I sprinkled some silver sanding sugar and white edible glitter over everything to give him a “snow” effect.
I used my go-to buttercream to frost him, coloring some grey for the hat (I used a small amount of black gel coloring.)
EASY BUTTERCREAM FROSTING
1/2 cup shortening
1/2 cup butter or margarine, at room temperature
1 tsp vanilla
1 lb. powdered sugar (about 4 cups)
2 T milk
Cram butter and shortening together with a mixer, then add vanilla.
Add sugar, one cup at a time on medium speed, until well blended.
Add milk and beat until light and fluffy. Cover and refrigerate, rewhip if needed before using.
Keeps for about 2 weeks in fridge. Makes 3 cups.
For Chocolate Buttercream: Add 3/4 cup cocoa or 3 oz unsweetened chocolate squares, melted along with an additional 1 to 2 T milk. Mix until well blended.