This Santa cake really says Christmas! Use it as the centrepiece to your Christmas celebrations… and don’t miss the Robin version, too!
Cooking time: 25-30min
- 17cm medium hemisphere mould
- 200g butter, at room temperature
- 200g caster sugar
- 1tsp vanilla extract
- 3 eggs
- 200g self-raising flour
- 75g white chocolate
- 125g butter
- 225g icing sugar
- 1tsp vanilla essence
- 250g pink fondant icing
- 250g red fondant icing
- 125g white fondant icing
- 25g black fondant icing
- 4-5tbsp apricot jam
- Cornflour for dusting the work surface
- An icing turntable (optional)
- A silicone nonslip mat marked with concentric circles cake sizes from www.lakeland.co.uk
- Heat the oven to 180˚C, Fan Oven 160˚C, Gas Mark 4. Beat the butter and sugar until light and fluffy then add vanilla extract. Beat in the eggs, one at a time. Sift the flour and fold into the mixture.
- Spoon into the buttered and floured cake mould, level the top and bake for 25-30min, or until an inserted skewer comes out clean. Allow the cake to become completely cold before you decorate. If necessary use a sharp serrated knife to level the base of the cake.
- To decorate, gently melt the white chocolate. Beat the butter, sifted icing sugar and vanilla essence until light and soft.
- Fold in the white chocolate and cover the buttercream in a cool place. Put the cake on the icing turntable.
- Roll the pink fondant on a worktop dusted with a little cornflour to prevent sticking until it measures a 32cm diameter semi circle. Test the size against the dome tin to ensure it covers just over half.
- Roll a red fondant semi-circle, as above. Roll a white 32cm x 5 cm band for Santa’s hat and emboss using a snowflake cutter.
- Roll a hat bobble from the white trimmings and emboss with a snowflake. Roll a nose from the pink trimmings and a mouth from the red.
- Roll a red fondant triangle with two 20cm edges and one 10cm edge. Fold into fabric-like drapes for the end of the hat and refrigerate to firm.
- Brush the cake with apricot jam – the jam can be warmed with 1tsp water to make it easier to brush over the cake – and fix the pink and red semi circles over the cake, smoothing out folds and trimming around the base.
- Brush a little jam on the back of the hatband and fix in place to cover the join. Put a little jam on the triangle for the hat and fix in place.
- Roll balls of black fondant (or white coloured with food dye) for the eyes. Fix the mouth, nose and eyes in place using jam.
- Put the buttercream in a piping bag and ice an extravagant beard and moustache. Store in the fridge in an airtight box.
Recipes & Styling: Janette Marshall
Photography: Clive Bozzard-Hill
Bakeware, Icing and Decorating Equipment: Lakeland