Yields one 8-inch square, one 6-inch square, & one 4-inch square cake
The things you’ll need
1 cup all purpose flour
½ cup cake flour
1 cup sugar
1 ½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 stick unsalted butter
3 egg yolks
1 teaspoon rum extract
½ teaspoon vanilla extract
2 tablespoons vegetable oil
6 tablespoons cream
6 tablespoons milk
Hand mixer with beater attachments
Large mixing bowl
Medium mixing bowl
Small mixing bowl
4, 6, & 8-inch square cake pans, lined with parchment
White frosting in decorating bag
Small square cookie cutter
Small fondant roller
Let’s get started!
Preheat oven to 350°F.
In a large bowl, use an electric mixer to combine flour, baking powder, salt, sugar, cinnamon and nutmeg.
In a medium bowl, whisk together egg yolks, rum and vanilla extract, vegetable oil, cream and milk.
Add butter and mix on a low speed until soft crummy texture forms and then scrape down sides.
Add half the wet mixture, and mix for 1 ½ minutes, scrape the bottom and sides of bowl, then add the remaining wet mixture in two parts, scraping between each addition.
Divide the cake batter into two 8-inch pans and one 6-inch pan.
Bake for 25 to 30 minutes.
Bake enough cakes so that you have six 8-inch, four 6-inch. Cut two of the 8-inch cakes into four pieces so that you have eight 4-inch cakes.
Time to decorate!
Pipe a dollop of frosting onto a cake board and then place an 8-inch cake onto the board. Stack the 8-inch cakes on top of each other, spreading frosting in between each layer.
Once all of the 8-inch cakes are stacked, use an offset spatula to lightly coat the top and sides with white frosting. Place the cakes in the fridge to chill.
Once the cakes have chilled for about an hour, use an offset spatula to frost them with a thicker coat of white frosting.
Repeat steps 1 through 3 with the 6-inch and 4-inch cakes.
Cut 4 straws to the height of the 8-inch cake stack and then stick them in to reinforce the cake stack. Place the 6-inch cake stack on top of the 8-inch. Reinforce the 6-inch stack and then place the 4-inch stack on top.
Use a square cookie cutter to make black fondant eyes, mouth, and buttons. Place the pieces in the appropriate areas on the cake.
Stick pretzel rods into the sides of the middle tier of the cake as the snowman’s arms.