Here comes Santa Claus! He's roly poly and adorably sweet and will make a whimsical addition to your Christmas party or dinner.
This cute cake was inspired by Sugar and Charm's Roly-Poly Santa Cookies. Similar to the cookies, this Santa is pieced together with several different sizes of cupcakes and cakes. It's carved, assembled, then frosted so it looks just like you used a shaped cake pan.
You can use the baking and assembling instructions as a guide to make your own version of the jolly old elf. If you don't have the exact pans listed, just bake two 9x13-inch cakes and cut out the needed shapes. Once the cakes are frosted, no one will see the individual pieces anyway (it’ll just look festive and fun).
If you have two ovens, you can get all of the cake made and baked at once. If not, then start by making one cake mix and filling two 6-inch round pans. Then bake and cool the cakes.
When those cakes are out of the oven, make the second cake mix. Then, pour 1/3 cup batter into each of the 6 jumbo cupcake cavities and 3 tablespoons of batter into each of the standard cupcake cavities. Pour the remaining batter into the 6-inch round pan.
Bake the small cupcakes for 16-18 minutes, the jumbo cupcakes for 18-20 minutes, and the round cake for 26-30 minutes. Remove and allow them to cool for 10 minutes, then remove them all from the pans and set them on a cooling rack to cool completely.
If you have two ovens, bake all three of the 6-inch rounds in one oven and the cupcakes in the other.
Once the cakes are baked and cooled you can begin carving and assembling them.
Cut 4 half circles out of one of the 6-inch rounds, creating notches in each that are large enough for a jumbo cupcake to be inserted. Using a large round cookie cutter that’s just slightly larger than the cupcakes works great, but a knife will work fine too. This first cake will be Santa's body.
Carve another 6-inch round cake so it’s more domed, cutting off the sharp edges around the top edge to shape it for Santa's head.
Cut a notch out of the carved cake large enough so it can be snuggled up against the body. Arrange the body and head on a cake board. Set one jumbo cupcake into each notch, creating the tops of the legs and arms. Cut a notch out of the two cupcake legs, large enough for another jumbo cupcake to be inserted. Set one jumbo cupcake within each notch.
Cut a notch out of the two cupcake arms, large enough for a small cupcake to be inserted. Set one small cupcake within each notch.
Cut the remaining 6-inch cake into Santa’s hat, leveling and carving as needed. Cut the remaining small cupcake into a smaller ball for the tip of Santa’s hat.
Color 1 1/2 tubs of frosting bright red. Color 1/2 tub frosting light skin color using peach or orange icing coloring. Spoon colored frosting into disposable pastry bags. Cut tip off bags. Pipe a small amount of frosting in between the cake pieces to attach them together. Pipe red frosting over Santa’s hat and between the body cake and the arms and legs.
Pipe red frosting over the body, upper arms and legs.
Pipe skin-toned frosting over the hands, feet, and face. Smooth frosting out using a metal spatula.
Attach two large candy coated chocolates for the eyes and three for the buttons on Santa’s suit. If you can't find the large-sized candies, cut out small circles of fondant instead.
Spoon white frosting into a pastry bag fitted with a jumbo star tip. Pipe white frosting fur around the hat and to create the ball. Pipe more frosting for Santa's beard and mustache. Then just add the red nose and the cake is ready to be set on your dessert table!