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Santa Cake

This Jolly Santa cake is definitely worth the effort – made using a simple sugarpaste design, make this Santa Christmas cake that the kids’ will all want a slice of
Serves: 14-21
Prep time: 1 hr
Total time: 1 hr
Skill level: Bit of effort
Costs: Mid-price

Ingredients

 

 

    • 5-6 tbsp apricot glaze or sieved apricot jam

 

    • 750g (1½lb) white marzipan

 

    • 1kg packet white sugarpaste

 

    • 250g (8oz) green sugarpaste

 

    • 250-350g (8-12oz) red sugarpaste

 

    • 100g (3½oz) flesh-coloured sugarpaste

 

    • Knob of Trex or White Flora

 

    • 150g (5oz) black sugarpaste

 

    • 30cm (12in) round cake drum

 

    • 1m (39½in) x 15mm (¾in)-wide red satin ribbon

 

    • Icing smoother and/or side scraper

 

    • Round cutter

 

    • Sugarcraft gun, fitted with a large, plain, round disc, optional

 

    • Double-sided sticky tape

 

 

Method

 

    1. Cover your Christmas cake with marzipan and sugar paste.

 

    1. Draw around the tin and then draw a face – this will be used as a template later.

 

    1. Knead the green sugarpaste to soften it and then roll it out on a surface lightly dusted with icing sugar. Wet the top of the cake drum with water and lift the green sugarpaste over it. Press it down against the board and trim away the excess sugarpaste from around the board, then polish the surface smooth, using an icing smoother or side scraper. Place a little apricot jam in the centre of the board and slide the white-covered cake on top.

 

    1. Knead the red sugarpaste to soften it and roll it out into a long strip, just wider than the height of the cake. Cut one edge to give a straight line. Brush water on the side of the cake. Roll up the red sugarpaste and then unwrap it around the cake, with the straight cut edge against the cake drum.

 

    1. Rub the red sugarpaste smooth with the smoother or side scraper, and then use a knife to cut away the surplus around the top edge.

 

    1. Roll out some more red sugarpaste and cut out the hat. Brush water on the back of the piece and stick it into place.

 

    1. Roll out some of the flesh-coloured sugarpaste, cut out the face shape and stick in place with water. Roll out some white sugarpaste and cut out the brim of the hat. Use a round cutter to cut the bobble for the hat and both sides of the moustache, and leave to dry flat.

 

    1. Add some Trex or White Flora to the black sugarpaste to soften it enough to go through the sugarcraft gun. If you don’t have a sugarcraft gun, then roll out the sugarpaste by hand. Brush water on to the cake where the black lines are needed, position it on the cake, or squeeze the sugarpaste into place if using a gun. Press it down lightly. When the bobble is dry, stick it on top of the hat.

 

    1. Roll 2 balls and stick into place for the eyes, and make a curved shape for the mouth. Roll an oval shape of flesh-coloured sugarpaste and stick in place for the nose. Place a line of black sugarpaste around the base of the cake. Secure the ribbon around the edge of the cake drum, using double-sided sticky tape.

 

 

 

Nutritional information per portion

 

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.