Santa Cake - SK Khazana

Main Ingredients	Round chocolate cake, Icing sugar
Cuisine	Fusion
Course	Desserts
Prep Time	41-50 minutes
Cook time	0-5 minutes
Serve	4
Taste	Sweet
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Santa Cake - SK Khazana

• 1/2 kilogram Round chocolate cake
• 8 cups Icing sugar
• 2 cups Unsalted butter at room temperature
• 2 teaspoons Vanilla essence
• 4 tablespoons Milk
• 6-7 drops Edible red food colour
• as required Strawberry slices
• as required Black fondant

Method

1. Sieve icing sugar into a bowl. Put 2 cups icing sugar into a stand mixer, add butter and vanilla essence start the mixer. Keep adding the remaining icing sugar gradually and keep mixing till mixture is light and creamy. Add milk and mix till the mixture is fluffy. Scrape the sides of the mixer and cream again till well combined.
2. Transfer 3 cups of the mixture into a large bowl and 1 cup into a small bowl. Transfer the remaining white buttercream in a third bowl. Add 5-6 drops of red food colour to the mixture in the large bowl and 1 drop to the mixture in the small bowl. Mix well to make red and pink butter cream respectively.
3. Place the cake on a cake board, trim the top of the cake with a serrated knife to make the surface even. Halve the cake horizontally. Spread a portion of the white buttercream on the lower half and spread it evenly. Arrange the strawberry slices over it. Spread another layer of white buttercream over the strawberries evenly.
4. Place the top half of the cake on top and spread white buttercream on top and the sides of the entire cake. Refrigerate it for 10-15 minutes. Spread some pink buttercream on top of the cake evenly.
5. Take white buttercream in a piping bag fitted with a star nozzle and spread rosettes in a continuous line to divide the surface into 2 parts. This forms the white furry edge of Santa’s hat. Take some more white buttercream in another piping bag fitted with a smaller star nozzle and cover one part of the cake with rosettes in a continuous line to make Santa’s beard.
6. Take red buttercream in yet another piping bag fitted with a smaller star nozzle and cover the surface opposite to the area where the white buttercream was spread with a continuous line of rosettes to make Santa’s hat.
7. Shape black fondant into 2 eyes and keep them in the pink surface between the white and red rosettes. Pipe out bigger rosettes at the two ends of the furry edge of the hat to complete it. Serve.