Christmas with Kim-Joy by Kim-Joy

Author:Kim-Joy [Kim-Joy]
Language: eng
Format: epub
Publisher: Quadrille Publishing Ltd
Published: 2020-08-02T00:00:00+00:00

11 / While the chocolate is still soft, add the sprinkles to represent the snowmen’s buttons, then add pretzel sticks for arms. You can position these at different angles, then leave to stand for about 20 minutes at room temperature, or until completely set.

12 / Once the chocolate coating is completely set, use black royal icing (or edible ink pen) to pipe eyes and dots for the mouth. Use an edible orange ink pen or royal icing dyed orange to add a triangle shape for the nose. Use a little leftover icing to stick on some sweets or chocolate for the hat. You can be creative with the hat and use whatever sweets and sprinkles you have lying around!

13 / Peel off the paper and eat straight away, or keep in the fridge and have as a treat days later (the chocolate layer keeps the cake inside very moist).

Vegan Alternative

WET INGREDIENTS

½ tsp white wine vinegar

140ml [½ cup plus 1 Tbsp] soy milk

55ml [¼ cup] sunflower oil (or other neutral-tasting oil)

½ Tbsp aquafaba (chickpea water)

1 tsp vanilla bean paste

pinch of salt

DRY INGREDIENTS

125g [1 cup minus 1 Tbsp] self-raising flour

95g [½ cup minus 1 tsp] caster or granulated sugar

½ Tbsp baking powder

VEGAN BUTTERCREAM

70g [⅓ cup] vegetable shortening

140g [1 cup] icing [confectioners’] sugar

1 tsp vanilla bean paste

1 / Follow step 1 of the original method, then make the vegan cake. In a large bowl, mix the vinegar with the soy milk until it curdles and thickens. Add the remaining wet ingredients and the salt and stir together.

2 / In a separate large bowl, combine all the dry ingredients. Add the dry ingredients to the wet and whisk until just combined. Pour straight away into the prepared cake tin and bake for 25–30 minutes until a knife inserted into the centre comes out clean.

3 / Turn the cake out onto a wire rack, remove the baking paper and leave to cool completely.

4 / Follow steps 5–13 in the original recipe, just omitting the milk from the buttercream (being careful not to overwhip), and using vegan white chocolate and vegan sweets or chocolate for the decoration.

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