If you love adorable treats and holiday baking but hate using artificial dyes, this is the recipe for you! I used a combination of Sally’s Baking Addiction’s “Lemon Layer Cake with Lemon Cream Cheese Butter Cream”, Tasty Kitchen’s “Snowman Cake Pops”, and a bit of SEI MEE TEA flair to make these Lemon Snowmen Cake Pops.
These Snowmen take a bit of work, but it’s worth the delicious outcome–you’ll be the talk of every holiday party! For this recipe, you’ll want to start a day or two before you need them so they have plenty of time to set and you aren’t rushed when decorating.
I took these to a Christmas party and they were a huge hit! Everyone loved the cute decorations and loved the sour-sweet taste. If you make this recipe, don’t forget share it with us on Facebook (@seimeetea), Instagram (@seimeetea), or email (firstname.lastname@example.org) it to us, we’d love to see your creations!
SEI MEE TEA’s LEMON SNOWMEN CAKE POPS
Makes 28 Cake Pops
- 3 cups sifted All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter, softened to room temperature
- 1 3/4 cups Granulated Sugar
- 4 large Eggs, at room temperature
- 2 teaspoons Pure Vanilla Extract
- 1 cup Buttermilk
- 1 heaping Tablespoon Lemon Zest (about 2 lemons)
- 1/3 cup (80ml) fresh Lemon Juice (about 2 lemons)
- 16 oz Vanilla or Cream Cheese Frosting
- 1 1/2 lb White Candy Melts (or white chocolate)
- Black Charcoal
- 1/2 tsp Matcha or Edible Green Sencha Powder
- 28 Cake Pop Sticks
- 2-3 Piping Bags (or Ziplock Bags)
Making the Cake:
- Preheat oven to 350°F . Grease two 9″x13″ cake pans.
- In a medium to large bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
- Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. Allow to cool completely.
- Using your hands or an electric mixer, crumb the two cakes. I would recommend crumbing them in two separate containers so you aren’t working with too much at a time.
- Gradually mix in frosting until the mixture becomes dough-y, you’ll use about 2 c of frosting. Save the remaining frosting for later.
- Line a cookie sheet with parchment paper (depending on the size, you may need a second sheet). Roll the dough into about 28 heaping-teaspoon-sized balls for the heads of the snowmen and 28 tablespoon-sized balls for the bodies. Make sure your heads and bodies are proportionate and consistent. Place on the sheet(s) and allow to chill in the fridge for at least an hour or overnight.
- Gradually melt the white candy melts following the directions on the package–do not overheat (it will cause cracks), you may need to reheat throughout the process if they begin to harden. Remove the cake balls from the fridge. To assemble, dip one end of a cake pop stick into the melted candy, then slide the “head” up the stick until about 1 cm of stick shows beneath it. Immediately dip the stick back into the melts then slide the “body” until the cake pop stick almost protrudes the ball. Return the assembled snowman to the cookie sheet. Repeat with remaining cake balls.
- Once all the snowmen have been assembled, pour the candy melts into a mug or tall container. Dip the head and body into the melts, completely covering them. To get a clean coat, swirl as you come up and allow the excess to drip off into the container. Return to the cookie sheet and repeat with remaining snowmen. When all snowmen have been coated, place them back in the fridge for an hour or overnight.
- Microwave about 1 tablespoons of the left over frosting until it becomes just liquefied (about 10 seconds). Gradually stir in black charcoal until it becomes a shade you like. Scoop into a piping bag with a precise tip or cut a very small slit in the tip. Remove the snowmen from the fridge and pipe on eyes and buttons on the body. When you have finished decorating with black charcoal, you may want to return the snowmen to the fridge for a few minutes to help set the frosting.
- Microwave about 3 or 4 tablespoons of the remaining frosting, again, until just liquefied (about 10 seconds). Stir in green tea powder. You may want to add more if it isn’t as dark green as you would like. Scoop into a new piping bag and with a slightly larger tip. Pipe on the scarves and hats. Return to the fridge immediately so the frosting will set.