Preperation time: 1-1hour 30 minutes, plus setting
200g angel cake (ready made)
300g icing sugar
4 tbsp double cream
2 tsp peppermint extract
300g fondant icing sugar, plus extra for piping
20 lolly sticks
3 tbsp cold water
black, orange, red and yellow food colourings
1. Line a baking tray with baking paper. Crumble the angel cake into a mixing bowl, add the icing sugar, cream and peppermint extract and mix together until a thick paste begins to form. Add a dash more cream if the mixture feels too dry.
2. Roll a 20g piece of the paste into a ball and shape the remaining 19 snowman bases in the same way. Now roll 20 pieces of 5g of paste into balls.
3. Press the small ball onto the larger one to shape a snowman, and repeat for the remaining snowmen. Place on the baking tray and chill for one to two hours allowing the paste to firm up.
4. Put the fondant icing sugar in a mixing bowl and beat in the water to make a paste that coats the back of a spoon in a thin layer.
5. Once this is done, push a lolly stick through each snowman so it goes halfway into the smaller ball.
6. Dip a snowman in the icing, turning it until coated. Lift it from the bowl, letting the excess drip back into the bowl, then place the coated snowman in a cup or tumbler. Repeat with the remaining snowmen, reserving some icing.
7. Beat a dash of black food colouring and add a little extra icing sugar into the in the remaining mixture so the icing is thick enough to hold its shape.
8. Put the icing in a small paper piping bag and snip off the tip .
9. Colour a cherry-sized ball of marzipan orange, then half the remainder red and half yellow. Use the red and yellow marzipan to shape tiny hats and scarves, pressing them into the fondant icing to secure. Shape and secure pointed noses in orange marzipan. Pipe eyes, mouths and buttons using the black icing.