Santa Claus Cake Decorating and Baking Tutorial

The stand is to be created out of wood and you might need to nip to the DIY shop for this stage and of course take care when using power tools!

Tip: Choose a shorter structure for a cartoony Santa Claus and a taller structure for a more realistic Santa cake.

Tip: Make sure that you use plenty of glue… you don’t want any parts to fall off!

Finish this lesson off by covering the cake and lower foil sections with chocolate ganache, then pop the cake into a fridge or cool area to firm up.

Tip: Make sure to refrigerate your cake before carving.

Use some scraps of sugarpaste if you have some to cover the wooden leg section of the structure, once these are covered you can add the red sugarpaste to the legs and bottom half of Santa.

Tip: Use the stitching tool and others to add extra detail to the trousers.

The neck is added using modelling chocolate and a dowel is used to hold the neck in place.

Tip: Have a look around for different jacket designs and choose one that you prefer.

Using the same black sugarpaste we can also create Santa’s boots at this stage following Paul’s guidance.

Tip: You can use flowerpaste for the arms but you need to wait 10/15 minutes before placing it.

Clear PME edible spray glaze is added to the Santa cake to intensify the shading.

Tip: Remember to be light handed in this stage.

Tip: You could use rice crispy cakes or modelling chocolate instead of polystyrene.

Fill in the eye sockets with white sugarpaste and add a small piece of coloured sugarpaste on top of this for the eye colour.