The Dish Archive: Santa cake
SANTA PULLAWAY CUPCAKES
• 18- 20 traditional sized cupcakes (your choice in flavor)
• 2 pounds butter cream frosting
• Red food coloring
• Pink food coloring
• Peach food coloring
• 1/4 pound melting chocolate
• 14" - 16" square, rectangle or round serving tray (must be all a flat surface)
• small off set spatula
• medium sized off set spatula
• 12" or 14" pastry bag
• Large star tip
• Large round tip
• 3 parchment triangle (for small bags)
Bake off your cupcakes according to the directions
Make your butter cream frosting according to the directions.
Arrange the cupcakes on your flat serving tray, starting at the 'hat' area and create Santas head with the cupcakes.
separate the butter cream frosting into 4 bowls.
And make the following
1 pound white butter cream frosting
1/2 pound red butter cream frosting
1/4 pound pink butter cream frosting.
1/4 pound peach butter cream frosting.
Using the Red butter cream first- out line place the frosting on the 'hat' area and spread out over cupcakes (6-8 or so)
Using the Peach butter cream,- spoon out onto cupcakes below the hat to create the 'face of Santa" (4-5 cupcakes or so)- spread out smoothly.
Place some peach butter cream in a parchment triangle bag and pipe out his nose.
Insert the large star tip into the pastry bag, fill 1/4 of the bag with white butter cream.
Pipe out Santa’s beard, hair, ruffle of his hat and the ball on the hat.
Using the same white bag, remove the white frosting & star tip and insert the large round tip & pink butter cream. Pipe out two 'rosie' cheeks.
Make 2 parchment triangle bags.
Fill one bag with white butter cream and the other with the melted chocolate.
Pipe out the white frosting for his eyes and then pipe out some chocolate on top of the white for his eyes as well.
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