Holiday Cooking- Snowman Cake

Get in the seasonal spirit with this stunning snowman cake. It will be a hit with the whole family and kids will love getting involved with the decorating!

Ingredients

For the buttercream

To decorate

  • icing sugar , for dusting
  • 500g pack white fondant icing
  • ready-to-roll icing (we used a mixed pack green, blue, orange and black, or you can use white fondant icing mixed with food colouring)

Method

  • STEP 1Heat oven to 180C/160C fan/gas 4. Butter and line the bases of two 18-19cm cake tins with baking parchment. 
  • STEP 2Beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, and beat well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt and blend until just combined, then evenly divide the mixture between the tins.
  • STEP 3Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. Cool the cakes in their tins for 10 mins, then turn out onto a wire rack and leave to cool completely.
  • STEP 4To make the buttercream, put the butter in a large bowl and beat with an electric whisk until fluffy. Add the icing sugar 2-3 tbsp at a time until it is all incorporated, adding the vanilla and milk halfway through. Sandwich the cakes together with a little of the buttercream and put on a board. Use the remaining buttercream to cover the sides and top of the cake. Chill for 30 mins.
  • STEP 5To decorate, roll out the white fondant icing on a surface lightly dusted with icing sugar until large enough to cover the top and sides of the cake. Drape the fondant icing over the cake and carefully mould to fit. Trim off any excess, wrap and set aside.
  • STEP 6Roll out the green icing and cut out a semi-circle, using the base of the cake tin as a guide; this will be the snowman’s hat. Brush one side with a little water and stick on the cake. Cut a strip of green icing and make some markings to make it look like the band of a hat, then trim to the correct length and stick on. 
  • STEP 7To make the nose, shape a round, flat lump from the orange icing. Mark a smile by gently pressing the rim of a water glass into the fondant. Cut out two circles from the black icing for the eyes, then add a small circle of white icing (from the offcuts) to make the eyes appear to sparkle. To make the scarf, wrap a strip of the blue icing around the base of the cake, then use a knife to add cuts for the fringe. Will keep for up to a week in an airtight container in a cool place.

Recipe from Good Food magazine, November 2018

Follow that Chef !!!!

I don’t know about you, but I have always wanted to be an amazing cook. In my dreams I am the person who all of my children and friends go to for their favorite dish. It may be silly, but I would love to be the home in the neighborhood that always smells like a well-made meal even when you walk by. In my search for chef perfection I have found these incredible Chefs. Special thank you to the New York Times for making such an incredible article called: 16 Black Chefs Changing Food in America by John Eligon and Julia MoskinJuly 16, 2019. You haven’t seen the article? Well here you go!

Chef #2
Max Hardy
35, River Bistro and COOP, Detroit

Shaped By: His childhood in a historically black neighborhood in Detroit. His mother’s Bahamian roots and his own teenage years in Miami. Dreaming of a basketball career, pivoting to culinary school, and winding up as personal chef to Amar’e Stoudemire.

“I came back to see what was going on and sold out a whole weekend of pop-up dinners. Growing up in Detroit, you didn’t see chefs and restaurants elevated like that. It was Motor City, not Food City. Now I can invent a dinner based on the recipes of Hercules, a slave who was George Washington’s personal chef, and I can have my restaurant, and I can teach kids in the community. There are so many more ways to strive for greatness as a chef.”

Follow that Chef !!!!

I don’t know about you, but I have always wanted to be an amazing cook. In my dreams I am the person who all of my children and friends go to for their favorite dish. It may be silly, but I would love to be the home in the neighborhood that always smells like a well-made meal even when you walk by. In my search for chef perfection I have found these incredible Chefs. Special thank you to the New York Times for making such an incredible article called: 16 Black Chefs Changing Food in America by John Eligon and Julia Moskin July 16, 2019. You haven’t seen the article?  Well here you go!

Chef #1

Nyesha Arrington

36, Los Angeles

Shaped By: Her multiracial family, especially her Korean grandmother and grandfather of black and Cherokee descent. Growing up in Los Angeles, with its unique “terroir” that blends Californian, Mexican, Chinese, Persian and many other cuisines.

“I came up in fine dining because 17-year-old me wanted to know the tradition in and out and up and down. I went down that path of France and nouvelle cuisine, which I loved. But every single kitchen I ever worked in coming up, I never saw a black woman. I had to see myself as a European male, and I assimilated a lot of those values into my cooking and my life. But now I value connection and finding the common denominator in food, because it is something that can transcend race and ethnicity and gender.”

Artical Credit: New York Times- Authors: John Eligon and Julia Moskin

Cooking with your Little Genius

Cooking is a fun way that you and your little one can have stress free fun. Thank you Raising Little Geniuses LLC for the amazing idea and www.lifeloveandsugar.com for this delicious recipe.

HOW TO MAKE SOFT SUGAR COOKIES

If you’re wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Yield: 30-32 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

INGREDIENTS

  • 2 3/4 cups (358g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 1 cup + 2 tbsp (233g) granulated sugar
  • 2 tbsp (28g) light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup sugar (additional for rolling)

INSTRUCTIONS

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the vanilla extract and mix until well combined.
6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.