1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
¾ cup all-purpose flour
1 teaspoon baking powder
¼ c cocoa
¼ teaspoon salt
Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper;
generously grease waxed paper or foil with shortening.
In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and
lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually
add flour, baking powder, cocoa and salt, beating just until batter is smooth. Pour into pan, spreading to
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake
from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully
remove paper. Trim off stiff edges of cake if necessary. While cake is warm cut 8 inch round and two six
inch rounds. Keep all scraps until you finish assembly.
2 sticks (8 ounces) unsalted butter, at room temperature
4 cups confectioners’ sugar (1-pound box)
Pinch fine salt
2 teaspoons vanilla extract
1 to 2 tablespoons milk
½ tsp Peppermint Extract
Peppermint sticks (Unwrap and put in gallon bag. Crush with a rolling pin until small pieces.
Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a
large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the
vanilla and peppermint, increase the speed to medium-high and mix until smooth. Reserve ½ a cup of
buttercream to crumb coat the igloo. Fold candies into the rest of the buttercream for the filling.
Marshmallow Fondant: Ingredients
1 Bag (10oz /280g) mini marshmallows
2-3 tablespoons water
4 cups (453g/1lb) powdered sugar
First melt marshmallows and water in a double boiler or in a microwave for 30 seconds at a time. Set
aside once melted.
*To make it in a kitchen mixer*, add in 3/4 of the powdered into the mixing bowl, followed by the
marshmallow mixture, then mix together on low speed until you have incorporated a lot of the sugar
and your fondant is coming together to form a ball. (NOTE: If your dough is still sticky at this point, add
more powdered sugar until it forms a ball.)
Then turn out on the counter add the rest of the reserved sugar bit by bit. Then knead for about 7
minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels
soft and pliable – then keep kneading.
Note: be sure to grease your hands and counter before dumping mixture from bowl
To add color to your fondant. Add a small amount of food coloring with a toothpick, then knead for
about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it
feels soft and pliable – then keep kneading.
To store your fondant to be used later, grease the outside of the ball and double wrap in saran wrap,
then put in a sealable bag to keep it moist.
Roll your fondant on your surface well dusted with powdered sugar. Move it around so it is not sticking
in one spot. Roll it to the desired size of your cake.
6” Bowl, plastic wrap, colored fondant or food paste coloring for the white fondant powdered sugar,
cake plate. Optional: candy eyes, ice cream cone and green frosting to make trees, blue gel frosting for a
pond, shimmer petal dust, vodka for painting and a small brush, blue petal dust or food coloring
Have your cakes, frosting and fondant ready. Use a small 6” bowl to help shape your igloo. Line the bowl
with plastic wrap. If a smaller bowl, you should be able to just fit the 8 “ cake to line and the add pepper
mint candy filling. Top with smaller cake, more filling and the finish with the 6 inch cake. Trim off any
extra cake. Fold over the plastic, press down and refrigerate. While you make your penguins and
decorations out of fondant, let the cake cook in the fridge with a plate on top. If you have fondant, use
it for the decorations and make the marshmallow fondant to cover your cake.
Penguins, presents, trees can be molded. Remove the cake from the fridge and flip onto cake plate.
Crumb coat with the reserved ½ cup of frosting. Refrigerate until set. Roll out the fondant to 9 inches to
cover your cake and trim the excess. Refrigerate for a few minutes. Use the back of a knife or a tool to
make the block impressions in the fondant. Use an excess piece of fondant to make a door. Sprinkle with
glitter dust and powdered sugar for extra snow. Add extra decorations. Use blue food coloring or blue
petal dust and mix with a ¼ tsp of vodka (the alcohol will evaporate) to fill in the ridges in the igloo and
to paint the front door.
Be creative! These are just ideas! IF you don’t like fondant, use mini marshmallows to create the block
effect. OR try spreading melted white chocolate thin and make shards out of it. So many choices and we
can’t wait to see your igloos! Don’t like Penguins? Make and easy snowman!
Use Google to research igloo cakes and find a design YOU like!