Snowman cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| 1 | tablespoon | Lemon zest |
| 3 | tablespoons | Fresh lemon juice |
| ½ | cup | Unsalted butter |
| 1½ | cup | Sugar |
| 3 | Eggs | |
| 2½ | cup | Prepared canned frosting |
| Coarse sugar | ||
Directions
Grease & flour 8", 5½" & 4" ovenproof mixing bowls. Combine flour, soda & salt in bowl. Combine buttermilk, zest & juice in second bowl.
Beat butter & sugar in large bowl. Beat in eggs, one at a time. Beat in flour alternately with milk to combine. Pour into prepared bowls.
Bake in preheated 325 oven 30 to 50 minutes until wooden pick tests clean; remove smallest cake after 30 minutes. Cool bowls 5 minutes.
Run knife around edges to loosen; unmold cakes; cool on racks completely. Place 2 larger cakes next to each other. Spread with 2 cups frosting. Sprinkle with sugar. For hat, cut smallest cake in half. Cut out 6" cardboard half circle. Tint ½ cup frosting with black food coloring. Frost cardboard for brim; attach to small half of cake. Frost cake; place on head. Decorate as desired.
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