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Tasty Christmas cookies and cakes: recipes

These cookies and cake are festive, fun and fabulously tasty

Posted: 21 November 2013
by Annie Rigg

 1 of 2 

Frosty The Snowman


For the medium-sized cake (to fit an 18cm round cake tin)

175g (6oz) unsalted butter, softened
175g (6oz) caster sugar
3 eggs, lightly beaten
1 tsp vanilla extract
175g (6oz) plain flour
3 tsp baking powder
A pinch of salt
3 tbsp milk (at room temperature)

For the large cake (to fit an 23cm round cake tin)

250g (9oz) unsalted butter, softened
250g (9oz) caster sugar
4 eggs, lightly beaten
1 tsp vanilla extract
250g (9oz) plain flour
4 tsp baking powder
A pinch of salt
3–4 tbsp milk (at room temperature)

For the buttercream frosting

350g (12oz) unsalted butter, softened
700g (1lb 9oz) icing sugar, sifted
1 tsp vanilla extract (optional)

For the decoration

Red food-colouring paste
A piece of ribbon
300g (10oz) desiccated coconut
1 large cupcake (shop-bought or home-made)
1 plain Liquorice Allsort
Dark chocolate chips
4 red sugar-coated sweets
40g (2oz) white, ready-to-use fondant or royal icing
Orange food-colouring paste
2 short lengths of flaked chocolate


First, you need to make the cakes for both the head and the body. Preheat the oven to 180°/350°F/Gas Mark 4. Grease the cake tin you are using. Put the butter and sugar in the bowl of an electric mixer (or use a bowl and an electric whisk) and beat until very pale, light and fluffy. Gradually add the eggs, mixing well between each addition and scraping down the side of the bowl with a rubber spatula from time to time. Add the vanilla extract and mix again.

Sift together the flour, baking powder and salt. Add to your mixing bowl and mix again until smooth and well mixed. Add the milk and mix again. Spoon the mixture into the prepared cake tin and spread evenly.

Put the tin on the middle shelf of a preheated oven and bake until the cake is golden brown, well risen and a skewer inserted into the middle of the cake comes out clean. The medium cake should take about 30 minutes and the large cake should take 30–35 minutes.

Remove the tins from the oven and leave to cool for 10 minutes before tipping the cakes out onto a wire rack to cool.

To make the buttercream frosting put the butter in the bowl of an electric mixer (or use a bowl and an electric whisk) and cream until pale and smooth. Gradually add the sugar and beat until smooth. Add the vanilla extract, if using, and beat until combined.

While the cakes are cooling, put 5 tablespoons of the frosting into a bowl. Tint this red with the food-colouring paste.

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 a fifth of 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.

Cover the top and the 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.

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.

Cut the Liquorice Allsort in half for the eyes and arrange the chocolate chips for the mouth. Position the sugar-coated sweets down the centre as buttons.

Tint the fondant icing orange using the food-colouring paste and shape this into a carrot for the nose. Position on the snowman’s face.

Finally, push a length of flaked chocolate into each side for the snowman’s arms.

Annie Rigg is author of Christmas Cooking With Kids (Ryland Peters & Small, £14.99) available from Amazon. To buy this book at the special price of £12.99 (including p&p), tel: 01256 302699 and quote GLR 4AZ.

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