Santa Claus Christmas Cake

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Santa Claus Christmas Cake

Recipe by

Madura Joshi

Freelance Writer

Madura Joshi, a creative writer, self motivated social activist, dancer, actress, designer and I think I will be needing more such words to describe her!

For Cake

All Purpose flour2 cups
Baking Powder1 tbsp
Salt1/2 tsp
Granulated Sugar1 1/4 cups
Solid Vegetable Shortening1/2 cup
Egg Whites 4
Vanilla Extract2 tbsp
Milk1 cup
Maraschino cherries, drained and chopped 1/2 cup

For Frosting

Butter, at room temperature1/2 cup
Solid Vegetable shortening1/2 cup
Confectioners sugar2 (1 pound boxes)
Green Peppermint Extract2 tsp
Vanilla extract2 tsp
Heavy Cream6 tbsp

For Decoration

Red and pink soft gel paste food colors
Blue gum drops2
Red Jelly bean1
Red Gumdrop1 Large

For Cake

Pre heat oven at 350 degrees F.
Coat a heart shaped cake pan with cooking spray. Line the bottom with a waxed paper and coat it as well with spray.
In a bowl, whisk the flour, baking powder and salt.
Take another bowl and beat the sugar and vegetable shortening at a medium speed for minutes or until they mix well.
Add the egg whites and vanilla extract. Again whisk for a minute on a low speed.
Add flour mixture slowly alternating it with a little milk, while continuing the mixing process.
Add the cherries and then pour the batter into the cake pan.
Bake for 35 to 40 minutes or until the cake springs back softly when touched.
Allow to cool for a while.

For Frosting

In a bowl, beat the butter, shortening, confectioners sugar, peppermint and vanilla extracts, and 1 tbsp cream.
Add 1 tbsp cream in case the consistency is not proper for piping.

For Decoration

Place the cooled cake in front of you and tint ¾ cup frosting light pink color.
Spread a thin layer of it on the top of the cake.
Apply ¾ cup white frosting on the sides of the cake.
Mark 3, ½ to 4 inches of the cake (pointed side) with a wooden pick for the Santa’s hat.
Mark the hair and beard leaving 2 ½ inch space in the center for the Santa’s Face.
Tint ¾ cup of frosting Christmas red.
Now place it in a small pastry bag with coupler and star tip. Pipe the Santa Hat.
Place the remaining white frosting in a larger pastry bag with shell tip.
Slowly, make Ruffle for the hat and white zig-zag pattern to make the brim of the hat.

Image courtesy: recipe.com