Snowman Cake Pops Recipe
200 g/7 oz shop-bought angel cake
300 g/10½ oz icing sugar
4 tbsp double cream
2 tsp peppermint extract
300 g/10½ oz fondant icing sugar, plus extra for piping
20 lolly sticks
3 tbsp cold water
black, orange, red and yellow food colourings
100 g/3½ oz marzipan
Line a baking tray with baking paper.
Crumble the angel cake into a mixing bowl. Add the icing sugar, cream and peppermint extract and mix together until you have a thick paste, adding a dash more cream if the mixture feels too dry.
Roll a 20 g/¾ oz piece of the paste into a ball and shape the remaining 19 snowman bases in the same way.
Now roll 20 x 5 g/1/8 oz pieces of the paste into balls. Press a small ball onto a larger one to shape a snowman, and repeat for the remaining snowmen. Place on the baking tray and chill for 1–2 hours to firm up.
Put the fondant icing sugar in a mixing bowl and beat in the water to make a paste that coats the back of a spoon in a thin layer.
Push a lolly stick through each snowman so it goes halfway into the smaller ball (various types of lolly sticks are available; use traditional white or wooden ones; sturdy bamboo skewers can also be used or a pack of chop sticks).
Dip a snowman in the icing, turning it until coated. Lift it from the bowl, letting the excess drip back into the bowl, then place it in a cup or tumbler. Repeat with the remaining snowmen, reserving some icing.
Beat a dash of black food colouring and a little extra icing sugar into the icing left in the bowl so the mixture is thick enough to hold its shape. Put the icing in a small paper piping bag and snip off the tip.
Colour a cherry-sized ball of marzipan orange, then half the remainder red and half yellow.
Use the red and yellow marzipan to shape tiny hats and scarves, pressing them into the fondant icing to secure.
Shape and secure pointed noses in orange marzipan. Pipe eyes, mouths and buttons using the black icing.
Recipe extract from Mini Delights: Mini Cakes, £6, from Parragon's Love Food range, parragon.com
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