Roly Poly Santa Cake

Steps

• 1

  Preheat oven to 350° F. Spray two 6-inch round pans with non-stick baking spray. Combine cake mix, milk, melted butter, sour cream, eggs and vanilla extract in a large mixing bowl. Using an electric mixer, beat on low for 30 seconds, then on medium for 2 minutes. Equally divide batter among the two cake pans.

  
• 2

  Bake cakes for 26-30 minutes, until a toothpick inserted in the center comes out clean. Remove cakes and allow to cool in pan for 10 minutes. Flip out onto a cooling rack and allow to cool completely. Repeat the process above to make the second cake mix.
• 3

  Spray one 6-inch round cake pan, 6 cavities in a jumbo cupcake pan, and 3 cavities in a standard size cupcake pan with non-stick baking spray. 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.

  
• 4

  Place all in oven. Bake small cupcakes for 16-18 minutes. Bake jumbo cupcakes for 18-20 minutes. Bake 6-inch round cake for 26-30 minutes. Allow all to cool for 10 minutes, then remove from pan, set on cooling rack and cool completely.

  
• 5

  Cut 4 half-circles out of one of the 6-inch rounds, creating notches large enough for 1 jumbo cupcake to be inserted. Set the cut cake on the lower third of the cake board, creating Santa’s body. Set 1 jumbo cupcake into each notch, creating the tops of the legs and arms.

  
• 6

  Cut a notch out of the 2 cupcake legs, large enough for another jumbo cupcake to be inserted. Set 1 jumbo cupcake within each notch.
• 7

  Cut a notch out of the 2 cupcake arms, large enough for a small cupcake to be inserted. Set 1 small cupcake within each notch.
• 8

  Cut a notch out of 1 6-inch round cake large enough for another 6-inch cake to be inserted. Carve the cake so it is more dome-shaped, cutting off the sharp edges on top. This will be Santa’s head and will attach to the body.

  
• 9

  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.

  
• 10

  Color 1 1/2 tubs of frosting bright red. Color 1/2 tub frosting a 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 body, upper arms, upper legs, and hat. Pipe light skin-toned frosting over the hands, feet, and face. Smooth frosting out using a metal spatula.

  
• 11

  Attach 2 large candy-coated chocolates for the eyes and 3 for the buttons on Santa’s suit.

  
• 12

  Spoon white frosting into a pastry bag fitted with a jumbo star tip. Pipe white frosting fur around the hat, fur ball, beard and mustache. Add one red nose.