While looking through some old Wilton publications, I came across a photo of a Santa Claus cake that looked like a fun challenge. I am always looking for ideas that have that “wow” factor. If you walk into any party or gathering with this cake, you’re sure to get accolades.
To start, you will need three recipes of pound cake (box mix or from scratch) to make the seven cakes needed to complete this project.
You will need to make a Wonder Mold cake and two Mini Wonder Mold cakes baked according to the directions included with the pan. I prepped each pan with Bake Easy™ Spray to ensure each cake would come out perfectly. Once those cakes are complete, make the remaining three mini loaf cakes and a 9 in. round cake 1 in high.
Also, prepare your buttercream icing as follows: white, red, copper (for Santa’s face) and chocolate or brown for the shoes. You will need to make a large batch of red buttercream. If you start with pink, it will take less red icing color to achieve that perfect red for Santa’s suit. Also keep in mind the longer the red icing sits, the darker the color will become.
Once your cakes are completely cool, cut one of the loaf cakes in half – this will be the tops for Santa’s shoes. Using a 16 in. cake circle, lay the 9 in. round toward the back of the circle making room for you to lay two loaf cakes down in front. With a toothpick inserted into the far end of each loaf, attach each half cake cut-side down. This will complete the assembly for the legs and shoes. Ice the shoes in the chocolate icing and the legs red.
To assemble the top half of Santa’s body, level the wide end of the Wonder Mold pan so it will lay flat on the 9 in. round. Ice the top of the 9 in. round cake and center the Wonder Mold cake creating Santa’s round belly.
To help stabilize the cake and to attach the head, insert a wooden dowel rod, about 10 in. long, down the center of both cakes. For the head and hat, you will need to cut 1 in. off the end of one of the Mini Wonder Mold cakes.
Slide the larger of the Mini Wonder Mold cakes onto the dowel rod with the smaller end down to create Santa’s face. Apply icing on the top of that cake. Then with the smaller Mini Wonder Mold cake, slide it onto the dowel rod with the wide end down – this will finish off Santa’s head and hat. Now you have a completed Santa Claus ready to be iced and decorated.
Taking a long angled spatula, ice Santa’s body completely with red buttercream icing. The bottom half of the mini cake will be Santa’s face. Using a smaller spatula, ice this portion with copper icing. The top half of the mini cake will be Santa’s hat. Ice this portion with red icing.
With red icing and a tip 1A in a decorating bag, begin to build up Santa’s arms; starting at the top rear of the Wonder Mold cake and curve to the front in a crescent shape. Also using the same tip, build up the top of Santa’s hat to give it a bit more height.
Time to add the finishing touches. With white icing and a large open star tip like a 19 or 20, begin adding zig zag cuffs around the bottom of the body, around the top of the shoes, cuffs on the arms and bottom of the hat. With the same tip, create swirls, building up as you go along for the beard and hair.
Create the mustache with the same tip and a shell-like shape; be sure you leave enough room to make Santa’s mouth. Take a tip 8 and red icing to create rosy cheeks and tip 5 for Santa’s mouth and nose. Add tip 9 white buttons to the front of Santa’s suit and tip 5 brown eyes.
Now your Santa cake is complete and ready to enjoy. I hope your family will enjoy this cake as much as mine did.
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