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So moist. So delicious. And so much more.™

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Cakes

Santa Hat Cake

A delicious and easy to make cake for the holidays. You can do this with one box mix, but you won't have the height.

  • Hands-On Time:
  • Total Time:
  • Servings: 10-12
  • Rating:

Ingredients

  • 2 Boxes Duncan HInes Moist Yellow Cake Mix
  • 1 cup of sour cream
  • 6 eggs
  • 1 Coffee Mate Italian Sweet Cream Coffee Creamer
  • 1 cup water
  • 1/2 cup Canola Oil
  • 1 tsp. almond or cherry flavoring
  • 1 tsp. Wilton Butter Flavoring
  • 1 jar Apricot Preserves
  • 1 jar Orange Preseves
  • 2 Wilton Petal Cake Pans (or 9" round pans)
  • Strawberries
  • Small Marshmallows
  • Toothpicks
  • White Icing
  • Black Writing Icing (for eyes)
  • Red and Green Sprinkles

Baking Instructions

  1. Preheat oven to 350ºF.
  2. Prepare cake pans by spraying with cooking spray; set aside.
  3. In a large mixing bowl, beat cake mixes, eggs, sour cream, creamer, oil, and flavorings until thoroughly blended.
  4. Pour half the batter in each prepared pan.
  5. Bake 1 hour, or until cake tests done.
  6. Freeze overnight for easier handling.
  7. Beat preserves with a mixer, set aside.
  8. Slice each cake into two layers. Fill with apricot/orange mixture, also topping the top of the cake. Using a pastry brush, glaze the sided of the cake.
  9. For the Santa Hats: Pipe white hat rim around each petal corner of the cake. Remove the stem on strawberry, place inside icing rim, pointed end up. Place a toothpick inside marshmallow and than into strawberry. Place in center of icing hat rim. Repeat until all hats are completed.
  10. For the Santa Elves: Remove stem, cut a small slice off the narrow end of the strawberry. Hull out a small piece of strawberry. Pipe white icing in, top with the cut piece of strawberry top. Add eyes and pipe a pom-pom on hat.
  11. Optional: With your hands, gently glaze the strawberries. Add marshmallows around the bottom and holiday colored sprinkles.

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Tips

baking pan tip

baking pan tip

when you buy different size pans write the info on the back in permanent marker like how much batter it holds and what baking temp it should be and how many servings.


Dripping or pouring cake glazes

Dripping or pouring cake glazes

Save time and trouble by mixing your ganache or other glaze directly in a measuring cup with a pouring spout, 4-cup capacity. I ended up using a teaspoon for the effect I wanted whereas pouring would be effective for smoother coverage of certain cakes, especially ganache glazes or something I haven't needed yet. It was slick and easy to stir by hand and make adjustments.





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