It's Santa Season! Cake
Creamy Peach Icing Color (for skin tone shown)
Cake serves 15.
2 days in advance: Make fondant hat and ears. Add 2 teaspoons Gum-Tex to 25 oz. fondant. Tint 15 oz. red and 2 oz. light peach; reserve 8 oz. white. Roll out colors 1/8 in. thick. Using patterns and knife, cut hat, brim, pompom and ears. Let all dry on cornstarch-dusted cake board. Reserve remaining red fondant.
Prepare 1-layer oval cake for rolled fondant. Tint 36 oz. fondant light peach. Roll out fondant 1/8 in. thick and cover cake; smooth with Fondant Smoother. Roll out approximately 24 oz. white fondant and cover wide end of cake, ending about 10 in. from bottom edge. Trim with knife using beard edge pattern; smooth with Fondant Smoother. For eyes, tint 1 oz. fondant brown; roll two 1/2 in. diameter balls, flatten and attach with damp brush.
For mouth and nose, use reserved red fondant. Roll 1/4 x 1 1/2 in. long log for mouth and a 1 1/2 in. x 1 in. oval for nose; attach pieces. Using white fondant, roll two 1/4 x 8 in. long ropes for mustache and a 1/4 x 20 in. long rope for beard; attach. Attach hat pieces with dots of icing. Trim two lollipop sticks to 3 in. and insert on each side of head, extending 1 in. Attach ears to sticks with icing.
*Combine Christmas Red with Red-Red for red shown. Combine Brown with Red-Red for brown shown.
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