Rum Sauce: Heat a small saucepan over medium heat, add all ingredients (except the rum) for the sauce. After the sugar dissolves and the butter to melt, add the rum to cook for 1 minute. Remove pan from heat and set aside.
Cake: Preheat oven to 350˚F (180˚C). Grease 2 round cake pans with butter (1- 8 inches, 1- 9 x 1 ½ inches), one slightly bigger than the other for the snowman’s body. Dust with flour, knocking off any excess flour from the pan, set aside.
In a large bowl sift flour, salt, baking and custard powder, set aside.
Using a handheld mixer (or stand mixer fitted with the paddle attachment on first speed), cream the butter and sugar together. Add the oil to the mixture with the motor running. Scrape down the sides of the bowl with a spatula. Whisk eggs in separate bowl while adding vanilla and almond extract.
Gradually add the rum and milk to the egg mixture while whisking. Add the flour mixture to the creamed sugar and continue to mix until smooth for 3 minutes. Slowly pour in the egg mixture until the batter is smooth with no lumps, about 3-4 minutes.
Pour batter into both pans, spread with a spatula to even out. Transfer pans to the center rack of the oven and bake for approximately 35-40 minutes or until the top springs back and a toothpick inserted in the center comes out clean, remove from the pans by turning over on wire racks. Poke holes all over the cakes with a skewer or toothpick, pour the sauce over the cakes to steep while it cools completely.
To create Snowman: Attach candy canes to open end of each cone horizontally (with the hook end facing upwards) using gum paste, let set to make the ice skates.
Spread a beach towel over a rectangular cardboard (large enough for the snowman). Transfer cakes on 2-round aluminum cake-boards, place on top of towel with sides touching to form snowman. Frost tops and sides of cakes with frosting. Sprinkle with coconut, pressing gently to adhere. Position the fruit roll ups at the centre of where the cakes meet to resemble a scarf around the snowman’s neck. Cut 2 of the pretzel candy sticks into 4-inch pieces, gently wedge into the sides of the larger cake as arms. Place a 1-inch piece of the candy stick in the centre at the top half of the cake for the snowman’s nose.
Arrange the gumdrop buttons as the snowman’s eyes, mouth (smiling) and three buttons. Add more frosting at the bottom of the cake for the snowman’s feet on candy can ice skates. Design an edible paper hat for the snowman using wafer paper and place it on his head.
Recipes developed in partnership with Island Gurl.
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