Orange decorating icing or small orange sprinkles for noses
Black decorating gel or mini chocolate chips for eyes and buttons
Pretzel sticks, broken in half for arms
Instructions
Once your baked cake has cooled completely, use your hands to crumble it into fine pieces in a large mixing bowl. Ensure there are no large chunks left so the texture of the pops remains smooth and consistent.
Add the vanilla frosting and the alcohol-free vanilla extract to the cake crumbs. Use a sturdy spoon or your hands to mix everything together until it reaches a dough-like consistency. You should be able to roll a ball that holds its shape without falling apart.
Scoop out about two tablespoons of the mixture at a time and roll them into balls. Place them on a parchment-lined baking sheet and flatten them slightly so they look like a mound rather than a perfect sphere. Chill them in the refrigerator for at least 20 minutes to firm up.
In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring in between, until the chocolate is completely smooth. Be careful not to overheat the chocolate, as white chocolate can seize easily.
Take a chilled cake mound and place it on a wire rack or a fresh sheet of parchment paper. Spoon the melted white chocolate over the top, letting it drip down the sides unevenly to create a “puddle” effect on the bottom. While the chocolate is still wet, place a large marshmallow on top of the cake mound to serve as the snowman’s head.
Before the chocolate sets completely, insert two pretzel stick halves into the sides of the cake mound for arms. Use the black decorating gel to dot eyes and a mouth on the marshmallow, and a row of buttons on the cake base. Finish by adding an orange icing nose or an orange sprinkle to the marshmallow face.
