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Santa Special

Image of Santa Special

3 egg whites
1.4 kg (3 lb) icing sugar, sifted
20 cm (8 inch) round fruit cake
3 tablespoons apricot jam, melted
900 g (2 lb) white almond paste
550 g (1 lb) ready-to-roll fondant icing
Red, blue and black food colouring


25 cm (10 inch) round silver cake board
Piping bag fitted with plain nozzle


1 First make the royal icing: put the egg whites in a clean bowl and gradually beat in the icing sugar; beat for 10 minutes, until the icing is white and forms soft peaks.

2 Cut a wedge away from half of the cake to within 2.5 cm (1 inch) of the base. Brush the top of the cake with 1 tablespoon of the jam. Flip the wedge over and press on to the top of the cake to raise the 'slope'. Put the cake on the cake board and brush it with the remaining jam. Roll out the almond paste and cover the cake. Smooth around the sides and trim the base. Dampen the almond paste.

3 Colour 400 g (14 oz) of the fondant red. Roll out 250 g (9 oz) and use it to cover the raised part of the cake. Put the remaining red fondant in a polythene bag. Colour 125 g (5 oz) of the fondant pink. Roll out thinly, trim to form a 12 cm (5 inch) circle and lift it on to the cake.

4 Colour 15 g (½ oz) of the fondant blue and a pinch black. Make the features, using the blue, black and remaining white fondant, and the red and pink trimmings. Fix the features on to the cake with water.

5 Spoon two-thirds of the royal icing on to the board and lower half of the face and swirl with a palette knife. Spoon a little royal icing into a piping bag and pipe the eyebrows. Roll out the reserved red fondant and cut a 20 cm (8 inch) triangle. Twist one point of the triangle downwards, and put it on the head. Swirl the remaining royal icing for a 'bobble' and hat trim. Using red food paste, paint on the cheeks.

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