Coconut Snowmen Recipes

Steps:

• Line a baking pan that fits in your freezer with parchment paper. Scoop the vanilla ice cream, rounding scoops as much as possible, until you have 4 of each size, and place on the prepared baking pan. Place the pan in the freezer to harden for 15 minutes.
• Remove the ice cream from the freezer, and roll in coconut. Return to pan, then return the pan to the freezer. Add orange food coloring to marzipan until carrot color is attained. Shape marzipan into small carrot shapes, using a paring knife to make ridges. Remove 1 small scoop of ice cream at a time from the freezer, and make faces using Sen Sen for eyes and mouth and marzipan carrots for the nose. Return to freezer until ready to serve.
• Remove middle-size scoops from the freezer one at a time; place Sen Sen in a row down the front to create buttons. Remove remaining scoops from freezer, and stack to create snowmen, pressing slightly to adhere. Return snowmen to freezer.
• Make the top hats by roasting marshmallows on skewers over a gas burner. Alternatively, place marshmallows on a baking sheet under the broiler, and cook until browned, rotating every few seconds. Place the toasted marshmallow on the chocolate wafer, and dust with sifted confectioners' sugar. Place the hat on the snowmen just before serving.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for two 8- or 9-inch round pans.
• Cover 18x10-inch tray or cardboard with foil. To make ice skates, attach candy cane to each cone using melted candy coating; let stand until set. Arrange cake rounds with sides touching on tray. Frost with frosting. Sprinkle with coconut, pressing gently so it stays on frosting.
• Use large black gumdrops for eyes and buttons, large orange gumdrop for nose, small black gumdrops for mouth and fruit snack roll for scarf. Place cookie on each side of head for earmuffs; attach with shoestring licorice. Arrange pretzel rods for arms and cones for ice skates. Store loosely covered.

Steps:

• Combine the bread mix and caster sugar in a large bowl. Make a well in the centre and pour in 200ml of the milk, the melted butter and egg, then mix together swiftly with a wooden spoon. If it feels a little dry, add a dash more milk. Knead on a lightly floured surface for 5-10 mins until you have a dough that is smooth and springy. Put the dough in a large, lightly oiled mixing bowl, then cover and leave in a warm place for 1½-2 hrs, or until doubled in size.
• Tip the dough out of its bowl onto a lightly floured surface and knock it back (gently kneading it a few times to expel the air). Split the dough into 10 equal-sized pieces, then shape each one into a ball and roll out to a diameter of about 10cm. Pinch the bottom tightly together to seal. Arrange nine of the buns, pinched-side down, on a baking sheet lined with baking parchment, ensuring there is a good amount of space between each one. Cover loosely and leave for 1 hr more to double in size.
• Heat oven to 200C/180C fan/ gas 6. Bake for 20-25 mins in the centre of the oven until golden brown, then remove from the oven and leave to cool completely on the baking sheet.
• Mix the icing sugar and 3 tbsp water together to create a thick, glossy icing. Dip each one in the icing, then in the desiccated coconut. Make two eyes using the black icing, plus smaller blobs (to look like coal) for the mouth. Use the orange icing to make little carrot noses. Leave the buns to set at room temperature for 1 hr. Will keep in an airtight container for up to three days.