Super-easy and extra-cute, you’re sure to wow everyone with this whimisical winter wonderland!
1/2 cup dried currants
*1/2 cup dark rum *
1 1/2 cups sifted cake flour
*1/2 cup finely ground hazelnuts *
1/2 tsp. baking powder
1 cup granulated sugar
1 tsp. lemon zest
1 lb. **(4 sticks) salted butter, **at room temp. and divided
1/4 cup heavy cream
*1 tsp. lemon extract *
*1 cup whole milk *
3 Tbs. all-purpose flour
3⁄4 cup superfine sugar
*1 bar *(4 oz.) *white chocolate, *melted and cooled to room temp.
15 mini marshmallows
1 bag **(12 oz.) large marshmallows, **halved lengthwise
Bake cake: Heat oven to 325°F. Grease and flour 6-cup Bundt pan or 8-cup oven-safe glass bowl. In small microwave-safe bowl, microwave currants and rum 30 sec.; let sit 15 min. In separate bowl, whisk together flour, hazelnuts and baking powder. In clean bowl, combine granulated sugar, lemon zest and 8 oz. butter; using mixer on medium speed, beat 3 min., or until light and fluffy. Add eggs one at a time, beating 30 sec. after each addition and scraping down sides of bowl as needed. Add heavy cream, lemon extract, flour mixture and currant mixture. Beat 30 sec., or until blended. Spoon batter into prepared pan. Bake 30 min., or until done. Let cool in pan 10 min. Invert cake on wire cooling rack; let cool completely.
*Make frosting: *In small pan over medium heat, slowly whisk milk into flour to form smooth mixture, whisking constantly. Bring milk mixture to a boil, whisking constantly (mixture will thicken). Cook 1 min. more, stirring occasionally. Pour custard into heat-proof bowl. Cover with plastic wrap. Let sit 30 min., or until room temperature. In clean bowl, using mixer on medium speed, beat remaining butter and superfine sugar 4 min., or until light and fluffy. Reduce speed to medium-low. With mixer running, slowly add cooled custard to butter mixture, scraping down sides of bowl. Beat 10 min., or until sugar is completely dissolved. Add melted white chocolate. Beat 30 sec.
3. Decorate cake: Place cake on serving platter. Cut out small wedge of cake to create door of igloo; discard cake wedge or insert into center of Bundt. Spread frosting evenly over cake. Arrange mini marshmallows around wedge opening to create door, pressing gently to secure to frosting. Arrange large marshmallows, flat side down, over remaining cake to cover. Sprinkle with powdered sugar and decorate with penguin, reindeer and star marzipan cutouts or cookies, if desired.
Easy no-bake decorative cuties
No time to make cookies? Garnish with winter critters made from marzipan. To make: On work surface dusted with powdered sugar, roll out prepared marzipan to 1/4"-thickness; cut out shapes. Decorate with colored frostings and sprinkles, if desired.
_Active time: 1 hr. _
_Total time: 1 hr., 40 min., plus cooling and sitting time _
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