Frozen Buttercream Transfer Snowman Cake

For the Snowman Frozen ButterCream Transfer:

 (You’ll need to make this about 24 hours in advance)


What you’ll need for the transfer:

2 cans cream cheese white frosting (or 2 cups homemade frosting)
Red & Yellow Food Coloring (for orange)
Black Food Coloring
Green Food Coloring
Blue Food Coloring
Piping tips and piping bags
Wax paper
Tape
Print out of the Image
(I made a snowman image in paintshop and used picmonkey.com to make the features)
Cookie sheet


What you’ll need for the cake:

1 box white cake mix
1 cups all-purpose flour
1 cups granulated sugar
1 teaspoons salt
4 egg whites
3/4 cups water
2 tablespoons vegetable oil
1 cup sour cream (8 oz container)
2 teaspoons vanilla

*Sprinkles


What you’ll need for the frosting:

1 cup butter
8 cups powdered sugar
2 teaspoons vanilla
8 oz Cream cheese, softened
4 tablespoons heavy cream

What to do for the transfer:

Scoop the icing into the bowl of a mixer. Whip on high for about 4 minutes. This will add air to the frosting which will increase the volume and make the icing whiter!

Separate the icing into 5 bowls.

Mix one bowl of icing with blue food coloring.

Mix one bowl of icing with black food coloring.

Mix one bowl of icing with green food coloring.

Mix one bowl of icing with red and yellow food coloring to make orange.

Leave one bowl of icing white. (You’ll only need a tiny bit of orange and green)

Fill 5 piping bags fitted with piping tips with the 5 icing colors.

Using the piping bag of black icing, carefully trace the outline of  the snowman.

Place the cookie sheet into the freezer and let freeze for 15 minutes.

Remove from the freezer and fill in all of the areas that need to be black with the black icing.

Place the cookie sheet into the freezer and let freeze for 15 minutes.

Remove from the freezer and fill in the orange nose and green scarf.

Place the cookie sheet into the freezer and let freeze for 15 minutes.

Remove from the freezer and fill in all of the white.

Place the cookie sheet into the freezer and let freeze for 15 minutes.

Remove from the freezer and fill in everything with the blue.

Press a piece of wax paper onto the back of the transfer and lightly smooth out.

Place in the freezer. Let freeze for about 24 hours.


To make the cake:

Pre-heat oven to 350F.

In a large bowl, mix together cake mix, flour, sugar, and salt.  In the bowl of a mixer, mix together the egg whites, water, and vanilla.

Mix on low for about 20 seconds. Slowly add the dry mix a little at a time, mixing on low until everything is combined.

Add sour cream and mix well.

Add color now if desired. (I swirled a bit of batter that I tinted blue into the white for a marble affect)

Pour into cake pan and bake for 30 minutes or until done.

Remove from oven and cool.


What to do for the frosting:

Cream butter in the bowl of a stand mixer.

Add cream cheese and mix well.

Slowly add powdered sugar while mixing.

Add vanilla and heavy cream and mix until combined.

Once the cake is cooled, frost the cake with a crumb coat and place into the fridge for 1 hour.

Remove cake from fridge.

Finishing frosting the cake.

Once the cake is done, remove the snowman Frozen ButterCream Transfer from the freezer.

Use a sharp knife and carefully cut the wax paper in square around the snowman.

Moving quickly so that the buttercream doesn’t thaw, flip the butter cream transfer over onto the cake.

Peel the wax paper off! Decorate with sprinkles and icing borders.