Not everyone wants to eat fruit cake at Christmas: these colourful snowmen are simple enough for children to decorate too.
Preparation20 minutes + a few hours to dry
- 110g unsalted butter, cubed, plus more for the tin
- 150g plain biscuits
- 90g golden caster sugar
- 2 tbsp golden syrup
- 1 tbsp cocoa
- 50g 50% cocoa solids chocolate, broken into pieces
- 150g chocolates and sweets (mini marshmallow, crushed honeycomb chocolate bars, malted chocolate balls and caramel chocolate work well)
- 20 foil fairy cake cases
- 600g white sugar paste
- icing sugar to dust
- 6cm round cutter
- 60g bad of white royal icing
- 60g bag of black royal icing
- 30g bag of red royal icing
- 40 mini chocolate beans
- assorted strands, laces and long striped sweets
- Place the cases into 2 fairy cake trays. Pack the cake mixture into the cases so that each is slightly domed and place in the refrigerator to set.
- To make the snowmen’s heads, roll 20 balls of white sugar paste (each about the size of a cherry). Dust a work top and rolling pin with icing sugar and roll out the remaining sugar paste to 5mm thick. Using the cutter, cut out 20 circles. place 1 on to each cake and smooth into place. Using the white royal icing, stick a snowman’s head on to each cake. Allow to dry for a few hours.
- Pipe 2 black eyes and a red nose on to each snowman, then stick on 2 mini bean buttons. Finish by twisting a length of sweet around the neck of each snowman, holding in place with a little more royal icing.
Recipe taken from Bake & Decorate, published by Quadrille, photography by Laura Hynd