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Don't just say it, bake it.™

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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

Dusting Items

Dusting Items

When dusting items with powdered sugar always dust them on a piece of wax paper away from the final display to prevent dusting outside the intended area. The excess powdered sugar is collected by the paper and easily transferred to a storage container.


Baking pan size and amount of batter

Baking pan size and amount of batter

I want to make a number of cakes using aluminum foil baking pans. The size of the pans are 8"L x 5-1/2"W x 2" deep. Is there a chart or somewhere that tells how much batter to use in something other than the standard baking pan sizes? If not, can anyone give me a formula for determining how much batter to use for the size pans I'm using? I do not want the cakes to rise all the way to the top as I will frost them and they will be covered with lids.





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