In the December 2009 issue of Downhome, magazine staff share their favourite family Christmas craft projects. Customer Service Associate Sharon Muise was reminded of the Santa Claus Cake she used to make with her children. This adorable, delicious cake is a great alternative to the traditional gingerbread house, which often goes uneaten! And instead of buying an expensive Santa cake pan, Sharon shows us how to put Santa together - like a puzzle! (Thank you to Mike Muise for his photography!) With adult supervision, this project is sure to be a hit with your children this holiday season!
1 baked 9-inch square cake layer, cooled
1 baked 8-inch round cake layer, cooled
8 cups frosting (see recipe below)
2 2/3 cups Bakerís Angel flake coconut
red food colouring
1 red ring-shaped candy
1 large red gumdrop
black licorice laces
Cut a 9-inch circle from square cake (for a perfect circle, place a 9-inch bowl in centre of square cake and cut around it). From this circle cut an elliptical piece A, two inches wide at widest point. Put Santa together as shown using frosting to hold cake pieces in place. Cover cake completely with frosting. Tint 1 1/2 cups of the coconut red, and form Santaís suit, cap and rosy cheeks. Add untinted coconut trimmings. Decorate with black sprinkles and candy.
Click diagrams for larger view
3 egg whites, unbeaten
2 1/4 cups sugar
1/8 tsp salt
1/2 cup water
1 tbsp light corn syrup
1 1/2 tsp vanilla
Combine egg whites, sugar, salt, water, and corn syrup in top of 2-quart double boiler. Beat about 1 min. or until thoroughly mixed. Then place over boiling water and beat constantly with rotary beater (or at high speed of electric mixer) 7 min., or until frosting will stand in stiff peaks. (Stir frosting up from bottom and sides of pan occasionally with rubber scraper.) Remove from boiling water. For a very smooth and satiny frosting, pour at once into a large bowl for final beating. Then add vanilla and beat 1 min., or until thick enough to spread.