Recipes and Cooking Frosty Snowman Cake Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 8, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Stand Time: 30 mins Bake Time: 30 mins Cool Time: 10 mins Total Time: 1 hrs Servings: 16 Jump to Nutrition Facts Ingredients 3 eggs 1 ½ cup buttermilk or sour milk ¾ cup butter 3 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon salt 2 ¼ cup sugar 1 1 ounce bottle red food coloring (2 tablespoons) 1 ½ teaspoon vanilla 1 ½ teaspoon baking soda 1 ½ teaspoon vinegar 1 recipe Fluffy White Chocolate Frosting 2 ½ cup finely shredded coconut* Decorative candies Fruit leather or taffy Fluffy White Chocolate Frosting 1 8 ounce package cream cheese, softened ½ cup butter, softened 2 teaspoon vanilla 6 ounce white chocolate baking squares, melted and cooled 7 cup powdered sugar Directions Allow eggs, buttermilk, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and flour cavities of two 6-inch ball pans (put together, they make one ball) and cavities of 6 mini ball pans; set aside. In a medium bowl stir together flour, cocoa powder, and salt; set aside. Preheat oven to 350°F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well mixed. Scrape sides of bowl and beat on medium speed for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in food coloring and vanilla until combined. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined. In a small bowl stir together baking soda and vinegar; fold into batter. Spoon 2-1/2 cups of the batter into each 6-inch ball pan. Spoon about 1/3 cup batter into each mini ball pan. Bake for 12 to 15 minutes for mini ball pans and 30 to 40 minutes for 6-inch ball pans or until wooden toothpicks inserted near the centers come out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. To assemble, trim a small amount off the top of the rounded side of each of the 6-inch ball halves to make a flat surface on the cake, so it will lay flat on the serving plate and the smaller ball will have a flat surface on which to lay. Place a 6-inch ball half, flat side up, on a cake plate. Spread about 1/2 cup of the Fluffy White Chocolate Frosting on top. Top with the other 6-inch ball half, flat side down. Spread about 2 tablespoons frosting on the flat side of half of the mini ball cakes. Assemble mini balls by placing remaining cakes, flat sides down, on frosted halves. Trim a small amount off the bottom of one mini ball. Place, trimmed side down, on top of the ball on the cake plate. Use two long wooden skewers, trimmed as needed, to pierce the cake to hold ball in place. Spread frosting over entire cake. Spread remaining frosting over remaining mini ball cakes. To decorate, generously coat the snowman and mini balls with coconut. Place candies on top ball like coal to make snowman eyes, nose, and mouth. Place candies on the large ball for buttons. Give snowman a scarf of fruit leather or taffy. Make a snowman face on each of the mini balls. Fluffy White Chocolate Frosting In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in white chocolate. Gradually beat in powdered sugar to make a frosting of spreading consistency. *Tip: If you have flaked coconut, place it in a food processor and pulse with several on/off turns to finely chop it. Rate it Print Nutrition Facts (per serving) 766 Calories 31g Fat 118g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 766 % Daily Value * Total Fat 31g 40% Saturated Fat 20g 100% Cholesterol 90mg 30% Sodium 533mg 23% Total Carbohydrate 118g 43% Total Sugars 96g Protein 8g Vitamin C 1mg 5% Calcium 70.7mg 5% Iron 1.8mg 10% Potassium 209mg 4% Fatty acids, total trans 1g Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.