Snow Cute Snack Cakes | Bakerella
It’s a winter wonderland in a sweet snackable size. These small red velvet cakes are perfect for gifting or sharing. The recipe makes four. That’s enough for you to enjoy and to make a few others smile, too.
Divide the cake batter evenly among four disposable 23 oz. foil snack cake pans and bake.
Let cool completely and then you can get to decorating.
Tint half of the frosting a light blue and the remaining frosting leave white. Start out by frosting about 2/3 of each cake with light blue frosting. Fill in the remaining area with white/vanilla frosting and sprinkle white sanding sugar on top to give the ground a snowy effect.
To help guide where to place your snowman, you can use two circle cutters about 2.25 inches and 1.5 inches in diameter to make impressions in the frosting. Then just pipe inside the lines.
Start by piping the larger circle for the snowman body and sprinkle more white sanding sugar on top. I held the cutter in position over the frosting and sprinkled through the opening of the cutter to help keep it from going everywhere. Then repeat with the smaller cutter for the snowman’s head.
To make the faces, you can use orange coated sunflower seeds for carrot noses, brown or black jimmies for the mouths, brown rainbow chip sprinkles or black sugar pearls for eyes and buttons. Then press in some m&m’s candies for colorful earmuffs.
Use the remaining frosting to tint green and then fill in the sides of the snack cake with some sweet little trees, too. Pipe them using a a Wilton #18 decorating tip.
IMPORTANT: as you are frosting and decorating, place the lid on periodically to make sure your frosting doesn’t get too high. If it does, the lid will flatten your design. You can also slice and remove any excess dome from the cake before decorating if you are worried about it.
Snow cute! To fill in the rest of your frosted canvas, pipe two curved lines using the green frosting and place pastel coated sunflower seeds in position for colorful lights.
You can also sprinkle a little bit of powdered sugar on top if the trees for an extra little snowy effect. Wait just before gifting to sprinkle because the sugar will eventually absorb into the frosting and disappear.
But, you can also get your hands on some non-melting sugar that won’t disappear. Yay!
RED VELVET CAKE
- 2-1/2 cups all purpose flour
- 2 cups granulated sugar
- 1 Tablespoon natural unsweetened cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 Tablespoon white distilled vinegar
- 1 teaspoon vanilla
- 1 to 1.5 oz. red food coloring
CREAM CHEESE FROSTING
- 8 oz. cream cheese, room temperature
- 1 cup butter, room temperature
- 1 teaspoon vanilla
- 6 cups confectioners’ sugar
- blue gel icing color
- green gel icing color
- white sanding sugar
- red M&M’s
- pastel coated sunflower seeds
- orange sunflower seeds
- brown or black jimmies
- black sugar pearls
- brown rainbow chip sprinkles
- For the cakes: Preheat oven to 350 degrees Fahrenheit. Then grease and flour four 23 oz. foil pans.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour batter evenly into prepared foil cake pans (about 1-1/4 cups batter for each) and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 20 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool completely and then make the frosting.
- For the frosting: Sift confectioners’ sugar and set aside. In a mixer, beat cream cheese and butter on high until creamy. Add vanilla. Then, add the confectioners’ sugar in batches, scraping down the sides in between each addition.
- To decorate: Frost the top two-thirds of the cakes with light blue tinted frosting. Frost the bottom third with white frosting and sprinkle white sanding sugar on top to look like snow on the ground. Use a 2.25 inch cutter to make an impression for the snowman’s body in the frosting and then a 1.5 inch cutter to make an impression for the snowman’s head. Then pipe the body first and sprinkle white sanding sugar on top. Pipe the head overlapping the body a bit and sprinkle more white sanding sugar on the head, trying your best not to get it on the rest of the cake. To decorate the faces, place an orange coated sunflower seed in position for the nose, black sugar pearls for the eyes, brown or black jimmies for the smile, rainbow chip sprinkles for the buttons and M&M’s for the earmuffs. You can also pipe trees on either side of the snowman with green tinted frosting. Use the same green to pipe two curved lines above the snowman and place pastel coated sunflower seeds in position for lights.
Use these individual foil containers to bake the cake in.
Keep checking as you are frosting and decorating and place the lid on periodically to make sure your frosting doesn’t get too high. If it does, the lid will flatten your design. You can also slice and remove any excess dome from the cake before decorating if you are worried about it.
Enjoy alone or with family and friends!