Malted milk melting snowman cake

Everyone loves a white Christmas and this snowman cake conjures up that festive feeling. Children can help decorate with buttons, icing and chocolate sticks. This delicious dessert is based on malted milk and puts a unique twist on the classic snowman cake. The creamy texture of the malted milk perfectly complements the fluffy white snowman shape. The cake itself is moist and delicious, making it a delicious treat for children and adults. With its adorable decorating options and irresistibly delicious taste, this cake is sure to be the highlight of any holiday celebration.


  • 500g unsalted butter, softened, plus a little butter for greasing
  • 500g golden powdered sugar
  • 10 eggs
  • 200g plain flour
  • 200 g full-fat natural yogurt
  • 460g self-raising flour
  • 4 tbsp malt extract (or 2 tbsp vanilla paste) (see tip below)
  • 1 tbsp whole milk (or 2 tbsp if using vanilla paste)
  • 400g unsalted butter, softened
  • 700g powdered sugar
  • 2 tbsp malt extract (or 1 tbsp vanilla paste)
  • 1 tbsp whole milk
  • 100g white chocolate
  • ½ tsp vegetable oil
  • 30g black fondant
  • 30g bright orange fondant
  • 1 wooden dowel, cut to the same length as the nose
  • 2-3 giant chocolate buttons
  • 2 white chocolate Mikado sticks for the arms
  • 2 x 20cm cake tins
  • 16cm hemispherical cake tin (see tip below)
  • 23 cm cake board
  • 16cm cake board
  • squeeze bottle


Malt extract

This can be purchased in health food stores or online.

Preparation steps

  1. Preheat the oven to 160°C/140°C fan/gas 3.
  2. Grease two round cake tins (20 cm) and line them with baking paper.
  3. Heavily grease a 16cm hemispherical cake tin and place it on a baking tray on a baking tray to keep it stable.
  4. First prepare the sponges. Using electric mixers or a table mixer, beat butter and sugar until light and fluffy.
  5. Pour in the eggs one at a time, beating the mixture thoroughly before adding the next one.
  6. If the mixture looks curdled, add 2 tablespoons flour.
  7. Stir in the yogurt.
  8. Mix both flours together, add 1/2 teaspoon salt and slowly beat it into the dough, followed by the malt extract (or vanilla paste) and milk.
  9. Place half of the mixture into one of the 20cm tins and divide the remaining half between the other 20cm tin and the 16cm hemisphere.
  10. Bake the smaller batch of cake batter in the 20cm tin and 16cm tin for 1 hour and the larger batch for 1 hour 20 minutes or until a skewer comes out clean when inserted into the center of the cake.
  11. Allow to cool in the tin for 10 minutes before removing to a wire rack to cool completely.
  12. Can be frozen at this stage for up to three months.
  13. Meanwhile, prepare the buttercream by mixing all the butter and half the powdered sugar with an electric whisk or table mixer.
  14. Add the remaining powdered sugar once incorporated, followed by the malt extract (or vanilla paste) and milk.
  15. Set aside until needed.
  16. To assemble, cut the largest 20cm cake in half horizontally, leaving two equal sponge layers that are the same size as the remaining 20cm cake.
  17. Place a dollop of buttercream on a 9-inch cake board (or cake stand) and spread with a spatula.
  18. Glue one of the sponges to the board.
  19. Spread a thick layer of buttercream on the cake and place another layer of sponge cake on top.
  20. Spread another thick layer on top and place the last sponge cake dough on top.
  21. Using a spatula, spread a thin layer of buttercream over the entire cake, gently smoothing the sides and top. Work around the entire cake, scraping off any excess frosting.
  22. Let rest in the freezer for 10 minutes or in the refrigerator for 1 hour until firm.
  23. In the meantime, place the half-sphere sponge cake base on the smaller cake board and cut it in half horizontally.
  24. Fill the center with some buttercream, place the top on top and spread a thin layer of buttercream over the entire cake.
  25. Let rest in the freezer for 5 minutes or in the refrigerator for 30 minutes.
  26. Remove the larger cake from the fridge/freezer and spread it with another layer of buttercream.
  27. Be careful when covering this time as you want the cake to have a smooth surface.
  28. Running the putty knife under hot water will help you smooth the sides once it’s fully coated.
  29. Let cool in the freezer for another 5 minutes.
  30. Spread buttercream on the hemispherical sponge cake and smooth it out with a spatula.
  31. Gently lift the hemisphere into the center of the cake (since the sponge is frozen, you don’t want to leave any fingerprints).
  32. Press lightly so that the buttercream sets.
  33. If there is a gap around the edge, fill in the remaining buttercream using a small spatula.
  34. Chill for 10-15 minutes.
  35. In the meantime, shape the eyes and nose out of colored fondant.
  36. From the black fondant, roll two balls for the eyes and five smaller balls for the mouth.
  37. Roll the orange fondant into a carrot shape.
  38. Let it set and harden a bit while you make the dripping ganache.
  39. Make the dripping ganache by combining chocolate and oil and heating in the microwave for 30 seconds, stirring, then melting for another 30 seconds.
  40. Transfer to a squirt bottle and pour over the edges of the round cake to create the melting snow effect.
  41. To finish the cake, glue the eyes onto the head using some of the remaining buttercream.
  42. Insert the wooden dowel into the carrot nose, leaving a little sticking out to glue it to the front.
  43. Glue the five small black fondant balls for the mouth and the chocolate buttons to the front of the cake for buttons.
  44. Insert the Mikado sticks on both sides for the arms.
  45. Bring the cake to room temperature before serving.

Nutritional Information

Equipment and tools

  • 2 x 20cm cake tins
  • 16cm hemispherical cake tin
  • 23 cm cake board
  • 16cm cake board
  • squeeze bottle
  • wooden dowel

Allergen information

This recipe contains the following allergens:

  • butter
  • Eggs
  • Flour
  • Natural yoghurt
  • milk
  • White chocolate
  • fondant

Storage and leftovers

Store leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the fridge for up to 5 days. To freeze, wrap the cake tightly in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Note: After freezing and thawing, the icing may become slightly less creamy.

Health Benefits of “Malted Milk Melting Snowman Cake”

The Malted Milk Melting Snowman Cake not only looks adorable but also comes with several health benefits. This article highlights the nutritional value of the main ingredients used in the recipe.

1. Butter

The recipe calls for unsalted butter, which is a good source of healthy fats and fat-soluble vitamins like vitamins A, E, and K. It also contains small amounts of beneficial fatty acids such as Omega-3 and Omega-6.

2 eggs

Eggs are rich in protein and contain essential amino acids that are required for various body functions. They’re also packed with vitamins B12, D and choline, which support brain health.

3. Plain flour

The plain flour used in this recipe provides carbohydrates, which are the body’s main source of energy. It contains fiber, which aids digestion and helps maintain healthy bowel movements.

4. Full-fat natural yogurt

Full-fat plain yogurt is a great ingredient for this cake as it adds moisture and richness. It is an excellent source of calcium, protein and probiotics that promote gut health and strengthen the immune system.

5. Self-raising flour

Self-rising flour is enriched with baking powder, which makes the cake rise easier. It has similar nutritional benefits to regular flour, providing carbohydrates and fiber.

6. Malt extract (or vanilla paste)

Malt extract, a key flavoring agent in this cake, is rich in vitamins, minerals and antioxidants. It can support digestive health, aid blood sugar regulation, and relieve muscle spasms. Vanilla paste, another option, adds flavor without any significant health benefits.

7. White chocolate

White chocolate, used for the snowman decorations, is high in calories and sugar compared to dark chocolate. However, it contains calcium, phosphorus and small amounts of antioxidants.

8. Fondant

The black and orange fondant used for the snowman’s facial features is made primarily of powdered sugar and glucose. Although fondant is not a significant source of nutrients, it does add aesthetic appeal to the cake.

9. Vegetable oil

A small amount of vegetable oil is used to melt the white chocolate. Vegetable oil, when used in moderation, can contribute healthy fats to the diet.

By using these ingredients in moderation and enjoying the Malted Milk Melting Snowman Cake as a treat, you can enjoy its sweet appearance along with some beneficial nutrients.

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