It's Santa Season! (Santa Head Cake)
Santa face-shaped cake finished with a fondant hat, mustache, and beard, perfect for the Christmas season.
Ingredients
Buttercream frosting (recipe on p.118)
to taste
White ready-to-use fondant (for covering the whole cake)
36 oz
White fondant (for covering the wide end of the cake)
about 24 oz
White fondant (reserved)
about 8 oz
Gum-Tex (add to 25 oz of fondant)
2 tsp
Christmas red fondant (for the hat)
15 oz
Light peach fondant (for the hat)
2 oz
Brown fondant (for the eyes)
1 oz
Instructions
1
Make the hat and ears 2 days ahead
Add 2 tsp Gum-Tex to 25 oz of fondant. Tint 15 oz red and 2 oz light peach; reserve 8 oz white. Roll the colors out to 1/8 inch thick. Use templates and a knife to cut the hat, brim, pompom, and ears. Let all pieces dry on a cake board dusted with cornstarch. Reserve the remaining red fondant
2
Prepare the cake base
Prepare 1 layer of oval cake for fondant rolling (p.119). Tint 36 oz of fondant light peach. Roll out the fondant 1/8 inch thick and cover the cake; smooth with a fondant smoother
3
Make the beard area
Roll out about 24 oz of white fondant and cover the wide end of the cake, leaving about 10 inches at the bottom edge. Trim with a knife along the beard edge template; smooth with a fondant smoother
4
Make the eyes
Tint 1 oz of fondant brown; roll two ½ inch diameter balls, flatten, and attach with a damp brush
5
Make the mouth and nose
Use the reserved red fondant. Roll a 1/4 × 1½ inch long log shape for the mouth, a 1½ × 1 inch oval for the nose; attach the pieces
6
Make the whiskers and mustache
Use white fondant, roll two 1/4 × 8 inch long ropes for the whiskers, one 1/4 × 20 inch long rope for the mustache; attach
7
Assemble
Use dots of buttercream to attach the hat pieces. Trim two lollipop sticks to 3 inches and insert into both sides of the head, extending 1 inch. Attach the ears to the sticks with buttercream. Serves 15
