Frosty Snowman Cake

This charming snowman will delight everyone he meets!


  • 1 pkg (18.25 oz or 510 g) yellow cake mix (plus ingredients to make cake)
  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 cup (50 mL) sugar
  • Nonstick cooking spray with flour
  • 3 long wooden skewers
    Frosting and Decorations
  • 2 cups (500 mL) vegetable shortening
  • 1/8 tsp (.5 mL) salt
  • 2 cups (500 mL) powdered sugar
  • 2 jars (7 oz or 213 g each) marshmallow creme
  • 1/4 cup (50 mL) water
  • Candy decorations and hat (see Chef's Corner)


  1. Preheat oven to 325ºF (160ºC). For cakes, add flour and sugar to cake mix and prepare cake mix according to package directions. Spray Classic Batter Bowl, Small Batter Bowl and Prep Bowl with nonstick cooking spray with flour. Pour ½ cup (125 mL) batter into Prep Bowl, 1½ cups (375 mL) batter into Small Batter Bowl, and remaining batter into Classic Batter Bowl. Place cakes in oven, positioning smallest cake in front. Bake smallest cake 20-30 minutes, medium-sized cake 35-45 minutes and largest cake 45-55 minutes or until tops of cakes spring back when gently pressed. Cool cakes in bowls on Stackable Cooling Rack 5 minutes; invert onto cooling rack and remove bowls. Cool completely.

  2. Meanwhile, for frosting, in Stainless (4-qt./4-L) Mixing Bowl, beat shortening and salt on high speed of electric hand mixer. Gradually add powdered sugar and beat until light and fluffy, about 2 minutes. Add marshmallow creme and water; beat 2 minutes or until smooth.

  3. Using Bread Knife at a slight angle, trim bottom edges of two smaller cakes to form a more rounded shape. Spread a small amount of frosting on center of Simple Additions® Large Round Platter; top with largest cake. Spread top with a thin layer of frosting. Top with medium cake, centering cake. Spread top with a thin layer of frosting and top with smallest cake. Push three wooden skewers straight down in a triangular pattern into cakes, pressing through to bottom; carefully trim skewers using Kitchen Shears. Frost snowman using Small Spreader, creating a swirled pattern. Decorate as desired (see Chef’s Corner). Decorate platter with remaining frosting, if desired.


  • 16  servings

Nutrients per serving:

Calories 460, Total Fat 25 g, Saturated Fat 5 g, Cholesterol 40 mg, Carbohydrate 57 g, Protein 3 g, Sodium 240 mg, Fiber 0 g


U.S. Diabetic exchanges per serving:

1 starch, 3 fruit, 5 fat (4 carb)

Cook's Tips:

Holding knife at an angle, trim bottom of two smaller cakes to round shape before stacking. Wooden skewers are used to stabilize the cakes for easy frosting.

To make the hat, melt chocolate-flavored almond bark according to package directions. Dip end of one large marshmallow into bark and place onto a chocolate wafer cookie. Dip cookie and marshmallow into bark; place onto Parchment Paper and let stand until set.

Unfrosted cakes can be baked, wrapped in plastic and stored at room temperature up to 2 days or frozen for up to 2 months.

Frosting can be prepared up to 3 days in advance and stored covered at room temperature.

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