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Melted snowman cake recipe

Melted snowman cake recipe

15 ratings

This melted snowman cake is so adorable you almost won't want to eat him See method

  • Serves 20
  • 1 hr to prepare
  • 507 calories / serving
  • Freezable
  • Vegetarian


  • 30g apricot jam
  • 1 x 20cm fruitcake
  • 500g marzipan
  • 500g ready-to-roll blue (or green) fondant icing
  • 150g royal icing
  • 75g ready-to-roll black icing (from a 250g pack)
  • 1 'Baked with Love' carrot sugar decoration (from a 12-pack)
  • 15g ready-to-roll red icing (from a 250g pack)
  • 2 orange or mint chocolate Matchmakers

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    4g 20%
  • Sugars

    69g 77%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 81.9g Protein 6.9g Fibre 2g


  1. Melt the apricot jam in the microwave, or in a small saucepan set over a low heat, until runny, then brush evenly over the cake. 
  2. Roll out the marzipan between 2 large sheets of nonstick baking paper until about 0.5cm thick and large enough to cover the top and sides of the cake. Drape the marzipan over the cake; carefully smooth and mould with your  hands. Trim off any excess and set aside. Repeat with the blue icing, rolling out to 0.5cm thick. Brush the cake with a little water, then drape the icing over the marzipan and smooth once again with your hands. Trim the excess and discard.
  3. To make the snowman head, weigh out 125g leftover marzipan and roll into a ball. Press gently to create a flat side, then place off-centre on the cake.
  4. Sift the royal icing into a bowl. Add 1 tbsp water and whisk on a low speed with an electric mixer (so you don’t incorporate too much air) for 2-3 mins or until you have a smooth, thick icing that’s not too runny. Add ¼ tsp of water if it’s too thick. Spoon over the marzipan ball and cover most of the top of the cake, allowing small drips to run down the sides.
  5. Roll 3 small balls (approx 5g each) from the black icing and flatten slightly for the snowman’s ‘coal’ buttons, 2 smaller rounds (approx 3g) for his eyes, and 5 small rounds (approx 1g each) for the mouth. Gently place on the icing; stick on the carrot decoration for the nose.
  6. Roll the red icing into a very long sausage shape and use a sharp knife to cut fringe on the ends. Wrap round the neck and twist a couple of times at the front. Shape the remaining black icing into a hat, making the base approx 5cm wide and the top 3cm high. Set aside to allow the royal icing to set properly before placing it on the head. If it’s a bit wobbly, stick a cocktail stick halfway into the head to secure.
  7. Use the Matchmakers to make arms, breaking off smaller pieces for the fingers.

Freezing and defrosting guidelines
Wrap well in clingfilm before freezing. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Easy Christmas baking ideas

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