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Dessert cake, American Fork, UT (2025)

12/04/2025

Bell cake

Ingredients

For the Cake

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup whole milk

For the Buttercream Frosting

1 cup unsalted butter, softened

4 cups powdered sugar

2–3 tbsp milk or cream

1 tsp vanilla extract

Food coloring (gold/yellow, red, green, white)

Optional Decorations

Edible glitter

Fondant ribbons/bow

Sprinkles

Gold sugar pearls

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🎂 Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour a bell-shaped cake pan or a 9-inch round pan (if carving).

3. In a bowl, whisk flour, baking powder, and salt.

4. In a large bowl, beat butter and sugar until light and fluffy (3–4 min).

5. Add eggs one at a time, beating well after each.

6. Mix in vanilla.

7. Add dry ingredients and milk alternately, beginning and ending with flour.

8. Pour batter into pan.

9. Bake for 35–45 minutes, until a toothpick comes out clean.

10. Cool completely.

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2. Shape (if you don’t have a bell pan)

1. Cut a triangle with rounded edges from the round cake.

2. Trim the bottom to create a curved bell shape.

3. Use extra cake scraps to build a slight “lip” at the bottom of the bell.

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3. Frost and Decorate

1. Beat buttercream ingredients until smooth and fluffy.

2. Tint most of the frosting gold or yellow for the bell.

3. Spread a thin crumb coat, chill 15 minutes.

4. Apply a thick, smooth layer of gold frosting.

5. Add decorations:

Pipe a white or red border along bottom edge.

Add a fondant or piped frosting bow at the top.

Use sprinkles or glitter to highlight details.

Pipe the “clapper” at the bottom using round piped frosting or fondant.

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🌟 Tips

Replace vanilla with almond extract for a holiday flavor twist.

Use cinnamon or nutmeg (½ tsp) in the batter for a warm Christmas aroma.

Chill cake before carving for easier shaping.

12/04/2025

Cake Noel

⭐ Ingredients

For the soaked fruits (prepare 1 day–1 week in advance)

1 cup raisins

1 cup golden sultanas

½ cup dried cranberries

½ cup chopped dried apricots

½ cup mixed peel (optional)

½ cup chopped nuts (almonds, walnuts, pecans)

½ cup rum, brandy, or orange juice (non-alcoholic option)

For the cake batter

1 cup unsalted butter, softened

1 cup brown sugar

4 large eggs, room temperature

1 ¾ cups all-purpose flour

1 tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

½ tsp allspice (optional)

¼ tsp salt

¼ cup molasses or dark corn syrup

Zest of 1 orange

Zest of 1 lemon

1 tsp vanilla extract

For brushing (optional, for aging/maturing the cake)

2–3 tbsp rum or brandy
(or orange juice for non-alcoholic)

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🎂 Instructions

1. Soak the fruits

1. Combine all dried fruits and nuts in a bowl.

2. Pour rum/brandy/orange juice over them until just covered.

3. Cover and let soak at least overnight (longer = deeper flavor).

4. Stir occasionally.

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2. Prepare the cake batter

1. Preheat oven to 300°F (150°C).

2. Grease a 8-inch round cake pan and line it with parchment paper.

3. Cream butter and brown sugar until light and fluffy.

4. Add eggs one at a time, mixing well.

5. Mix in molasses, vanilla, and citrus zest.

6. In a separate bowl: whisk flour, baking powder, spices, and salt.

7. Fold dry ingredients into the wet mixture gently.

8. Add the soaked fruit mixture (including leftover liquid) and fold until combined.

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3. Bake

1. Spoon batter into the prepared pan and smooth the top.

2. Bake for 1 hour 45 minutes – 2 hours, or until a skewer comes out clean.

3. Let the cake cool completely in the pan.

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4. Optional: Mature (“feed”) the cake

For a rich, moist Noël cake:

Poke small holes on top.

Brush with 1–2 tbsp rum/brandy/orange juice.

Wrap in parchment and foil.

Store in an airtight container.

Feed once a week for 2–4 weeks.

(This step adds depth and keeps the cake moist.)

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🍰 Serving Suggestions

Dust with powdered sugar

Top with marzipan and royal icing

Add festive decorations

Serve with tea, coffee, or mulled wine

12/04/2025

Santa's coat button cake

🧁 Ingredients

For the Cake

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup buttermilk

For the Buttercream

1 ½ cups unsalted butter, softened

5 cups powdered sugar

2–4 tbsp heavy cream (as needed)

1 tbsp vanilla extract

Red gel food coloring

Black gel food coloring

Yellow gel food coloring (or gold sprinkles)

Decorations

White fondant or piped white frosting

Black fondant (or frosting) belt

Yellow fondant belt buckle

Large white round candies or piped buttons (ex: white chocolate melts or round mints)

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🎂 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour two 8-inch round cake pans.

3. In a bowl, whisk flour, baking powder, baking soda, and salt.

4. In a separate bowl, cream butter and sugar until fluffy (3–4 minutes).

5. Add eggs one at a time, then mix in vanilla.

6. Add dry ingredients alternately with buttermilk.

7. Divide batter evenly between pans.

8. Bake 25–30 minutes or until a toothpick comes out clean.

9. Cool completely.

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🧁 2. Make the Buttercream

1. Beat butter until creamy.

2. Add powdered sugar one cup at a time.

3. Add vanilla and cream until smooth.

4. Scoop out 1 cup for white trim, set aside.

5. Tint the remaining frosting red using gel food coloring.

6. Tint a small amount black and a small bit yellow for decorations (if using frosting instead of fondant).

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🎨 3. Assemble & Decorate

1. Level cake layers and stack with red frosting in between.

2. Frost the entire cake smoothly with red buttercream.

3. Add a white vertical strip down the center using white buttercream or fondant (Santa’s coat opening).

4. Place large white buttons evenly down the center stripe.

5. Add a black belt band across the lower half of the cake.

6. Add a yellow square buckle centered on the belt.

7. Pipe small white frosting trim around the top or bottom if desired.

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🎅 Serving Tips

Chill for 15–20 minutes before slicing for cleaner cuts.

Add edible glitter to the buckle for a “gold” shimmer.

Use a star tip to pipe fluffy white trim for a fur effect.

12/04/2025

Sleeping Santa Cake

🍰 What You Will Make

A tall festive cake (3 tiers) with:

Three stacked cake layers

A small fondant “bed” on top

Santa figure sleeping on the bed under a blanket

Perfect for Christmas parties or a show-stopper centerpiece.

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⭐ Ingredients

Cake (for each tier):

(Multiply amounts depending on size—recipe is for one tier)

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups sugar

4 large eggs

1 tbsp vanilla

1 ¼ cups buttermilk

Recommended tier sizes:

Bottom: 10 inch

Middle: 8 inch

Top: 6 inch

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Buttercream Frosting

2 cups butter

8 cups powdered sugar

4–6 tbsp milk

2 tsp vanilla

Gel colors: red, white, black, skin-tone

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Fondant Decorations

Red fondant (blanket)

Skin-tone fondant (Santa face)

White fondant (beard + trim)

Brown fondant (bed frame)

Black fondant (eyes, belt if needed)

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🎄 Instructions

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STEP 1 – Bake the 3 Cake Tiers

1. Preheat oven to 350°F (180°C).

2. Mix dry ingredients: flour + baking powder + soda + salt.

3. Cream butter and sugar for 3 minutes.

4. Add eggs one by one.

5. Add vanilla.

6. Add dry mixture and buttermilk alternately.

7. Pour into greased pans (10”, 8”, 6”).

8. Bake:

10" → 45–50 minutes

8" → 35–40 minutes

6" → 25–30 minutes

9. Let them cool completely.

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STEP 2 – Make the Buttercream

1. Beat butter until creamy.

2. Add powdered sugar slowly.

3. Add milk until smooth.

4. Separate some frosting for colors:

Ivory/skin

Red

White

Black

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STEP 3 – Build the 3-Tier Cake

1. Trim cake tops to make them flat.

2. Frost each tier with buttercream (crumb coat). Chill.

3. Add a final thick coat.

4. Insert dowels into the bottom and middle tiers for support.

5. Stack:

10” bottom

8” middle

6” top

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🛏️ STEP 4 – Make the Bed Decoration (Top Tier)

A. The Bed

1. Shape a small rectangle from cake scraps or Rice Krispies to form the bed.

2. Cover it with brown fondant to look like wood.

3. Add a headboard and footboard with fondant strips.

B. Santa’s Body

1. Make a cylinder of red fondant for Santa’s body.

2. Add a skin-tone round face.

3. Use white fondant or piped buttercream to create:

Beard

Mustache

Hat trim

4. Add a small red triangle for Santa’s hat.

5. Add black dots for closed eyes.

C. The Blanket

1. Roll out a sheet of red fondant.

2. Drape it gently over Santa and the bed to look like a blanket.

3. Add white trimming or snowflake patterns if you like.

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✨ STEP 5 – Final Decorations

Add edible glitter

Add snowflakes, stars, candies, or Christmas ornaments

Pipe borders around each tier for a neat finish

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🎁 Storage

Keeps 2–3 days in the fridge

Bring to room temperature before serving

12/04/2025

Santa Shoes Cake

Serves: 10–12

Difficulty: Intermediate

Time: 2.5–3 hours (including cooling and decorating)

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✨ Ingredients

For the Cake (2 Loaf Cakes)

2 ½ cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

(You can substitute with boxed pound cake mix — use 2 boxes.)

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For the Buttercream Frosting

1 ½ cups unsalted butter, softened

5 cups powdered sugar

2–3 tbsp heavy cream

2 tsp vanilla extract

Pinch of salt

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For Decorating

Black gel food coloring

Red gel food coloring (optional for accents)

Fondant (optional):

White (for fur trim if you prefer fondant)

Gold (for buckles)

Piping bag with star tip

Offset spatula

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🎄 Instructions

1. Bake the Cakes

1. Preheat oven to 350°F (175°C). Grease and line two loaf pans.

2. Cream the butter and sugar until light and fluffy.

3. Add eggs one at a time, mixing well.

4. Mix in vanilla.

5. In a separate bowl, whisk the flour, baking powder, baking soda, salt.

6. Add dry ingredients to the butter mixture, alternating with buttermilk.

7. Divide batter into the two pans.

8. Bake 45–55 minutes or until a toothpick comes out clean.

9. Cool completely.

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2. Prepare the Buttercream

1. Beat butter until pale and creamy.

2. Add powdered sugar gradually.

3. Add vanilla, salt, and cream until smooth.

4. Tint most of the frosting black. Keep some white aside for trim.

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3. Shape the Boots

1. Level the tops of the cakes.

2. Stand each loaf cake upright to resemble boots.

3. Round the front edge slightly to make the toe shape.

4. Place both boots next to each other on a cake board.

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4. Frost the Boots

1. Apply a crumb coat of black frosting. Chill 20 minutes.

2. Add a smooth, thick final coat of black frosting.

3. Use a star-tip piping bag with white frosting to pipe a fluffy cuff around the top of the boots.

4. OPTIONAL: Add gold fondant buckles or a strip of red around the base for decoration.

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5. Add Final Details

Dust lightly with powdered sugar “snow.”

Add candy canes sticking out of the boots.

Pipe decorative swirls or Christmas lights around the cake board.

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🎁 Tips & Variations

Use chocolate cake for “realistic” dark boots.

Add peppermint extract to the frosting for a festive flavor.

Instead of buttercream, cover the boots in black fondant for a sleek finish.

12/04/2025

Cake Gift Carts

⭐ INGREDIENTS

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Cake Ingredients (for each tier)

> Make 3 separate batches or triple the recipe at once.

3 cups all-purpose flour

2 cups granulated sugar

1 cup vegetable oil or melted butter

1 cup milk

4 large eggs

1 tbsp vanilla extract

1 tbsp baking powder

¼ tsp salt

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Buttercream Frosting

2 cups unsalted butter (softened)

6 cups powdered sugar

3–4 tbsp milk or cream

1 tbsp vanilla extract

Gel food coloring (red, white, gold, green)

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Decoration

Red, white, gold fondant

Edible glitter (optional)

Mini Oreos or mini donuts (for wheels)

Fondant ribbons & bows

Small cake cubes or Rice Krispie treats (for gift boxes)

Piping bags & tips

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🎂 DIRECTIONS

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1. Bake the Cakes

You’ll need three pans:

6-inch cake (top tier)

8-inch cake (middle tier)

10-inch cake (bottom tier)

1. Preheat oven to 350°F (175°C).

2. Grease and line each cake pan with parchment paper.

3. Mix flour, baking powder, and salt in a bowl.

4. In another bowl, beat eggs, sugar, oil, and vanilla.

5. Add the dry ingredients alternately with milk.

6. Pour batter into pans and bake:

6-inch: 25–30 min

8-inch: 30–35 min

10-inch: 40–45 min

7. Cool completely, then chill 1 hour (easier to stack).

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2. Frosting the Tiers

1. Trim the tops of all cakes to make them level.

2. Apply a crumb coat (thin layer of buttercream).

3. Chill for 20 minutes.

4. Add a smooth second layer of buttercream.

5. Color the frosting:

Santa red for the outer cart

White for snow details

Gold for accents

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3. Stacking the Cake

1. Place the 10-inch tier on a cake board.

2. Insert 4–6 dowels (supports).

3. Add the 8-inch tier on top.

4. Add dowels into the 8-inch tier.

5. Place the 6-inch tier on top.

6. Smooth all edges with a scraper.

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4. Decorating the Santa Cart

Create the cart look

Cover the bottom tier with red fondant.

Add white fondant strips for Santa-style trim.

Add gold fondant borders and stars.

Wheels

Attach mini Oreos or mini donuts with buttercream on both sides of the bottom tier.

Gift Boxes

Make small presents using:

Cake cubes

Rice Krispie treats

Marshmallows

Cover with colorful fondant and add bows.

Stack them:

On top tier

Along the sides

Inside a “gift cart box” shape made from fondant panels

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5. Final Details

Add edible glitter for a magical Christmas shine.

Add fondant snowflakes, stars, and ribbons.

Place a small fondant Santa figure next to or on top of the cart (optional).

12/04/2025

😍😍

12/04/2025

Happy Christmas 😍

12/04/2025

square gift cake

For the Cake (8-inch square)

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups sugar

4 large eggs (room temperature)

2 tsp vanilla extract

1 cup whole milk (room temperature)

For Buttercream Frosting

1 ½ cups unsalted butter, softened

5 cups powdered sugar

2–4 tbsp heavy cream or milk

1 tbsp vanilla extract

Pinch of salt

Optional Filling

Strawberry jam, chocolate ganache, lemon curd, or vanilla pastry cream

For Decoration

Choose one:

Fondant: 1–2 lbs white fondant + colored fondant for ribbons
OR

Buttercream: Additional buttercream tinted with gel colors

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Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and line an 8-inch square pan.

3. In a bowl, whisk flour, baking powder, and salt.

4. Cream butter and sugar until light and fluffy (3–4 minutes).

5. Add eggs one at a time, beating well. Mix in vanilla.

6. Alternate adding dry ingredients and milk, beginning and ending with dry.

7. Pour batter into the pan and smooth the top.

8. Bake 40–48 minutes, until a toothpick comes out clean.

9. Cool completely on a rack.

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2. Prepare Buttercream

1. Cream butter until smooth.

2. Add powdered sugar gradually.

3. Add vanilla, salt, and cream until fluffy and spreadable.

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3. Assemble the Cake

1. Level the cooled cake.

2. Slice into two layers.

3. Spread filling on the bottom layer.

4. Add top layer.

5. Apply a crumb coat of buttercream and chill 20 minutes.

6. Apply a smooth final coat of buttercream.

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4. Decorate as a Gift Box

Option A: Fondant Gift Cake

1. Roll fondant to 1/8" thickness.

2. Cover the cake smoothly.

3. Roll colored fondant into strips for ribbon and bow:

Two long strips for cross-ribbon.

Loops for the bow (make 6–10 loops and shape).

4. Attach with a dab of water or edible glue.

Option B: Buttercream Gift Cake

1. Tint buttercream in your chosen ribbon color.

2. Pipe two thick ribbon stripes across the cake with a flat tip.

3. Pipe a buttercream bow on top (use a petal tip for loops).

4. Add decorative dots or patterns if desired.

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Extra Design Ideas

Pastel colors for birthdays

Metallic edible paint for a luxury gift look

Patterned fondant (quilted, polka dots, stripes)

12/04/2025

Open Christmas storybook cake

⭐ Overview

This recipe makes:

Bottom tier: 10-inch fruit cake

Middle tier: 8-inch fruit cake

Top tier: 6-inch fruit cake

Storybook cake board: A rectangular sponge carved and decorated as an open book

Fruit cake is ideal because it keeps well, is strong for stacking, and tastes better as it matures.

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🍇 PART 1 — Rich Christmas Fruit Cake (for all three tiers)

Ingredients (per 8-inch cake — multiply as needed)

You will triple this recipe for a 3-tier build.

Dried Fruit Mix

300 g raisins

200 g sultanas

150 g chopped dried apricots

150 g cherries, halved

100 g mixed peel

100 g dried cranberries

1 orange – zest & juice

150 ml brandy, rum, or apple juice (non-alcoholic)

Cake Batter

250 g unsalted butter, room temperature

250 g dark brown sugar

4 large eggs

1 tbsp molasses or golden syrup

300 g plain flour

1 tsp baking powder

1 tsp mixed spice

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

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Instructions

1. Soak the Fruit (Best Overnight)

1. Combine all dried fruits in a bowl.

2. Add orange zest, orange juice, and brandy (or apple juice).

3. Cover and soak overnight OR heat gently for 3 minutes in microwave to fast-soak.

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2. Make the Cake Batter

1. Preheat oven to 140°C (285°F).

2. Line deep cake tins with double parchment + a layer of baking paper on walls for slow bake.

3. Cream butter & brown sugar until fluffy.

4. Add eggs one at a time.

5. Add molasses.

6. Sift in flour, spices, salt, and baking powder.

7. Fold in the soaked fruits and any remaining liquid.

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3. Bake Low & Slow

Use these baking times:

Tier size Baking time

6-inch 2.5 hours
8-inch 3 hours
10-inch 3.5–4 hours

Cover with foil for first half of baking.

Cake is done when a skewer comes out clean.

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4. Cool and Mature

Fruit cakes improve over time.

Wrap tightly in parchment + foil.

Store 1–4 weeks.

Feed with 2–3 tsp brandy weekly if desired.

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🍰 PART 2 — Storybook Base Cake (Vanilla Sponge)

This is the "open book" section the 3 tiers sit in front of.

Ingredients

300 g butter

300 g sugar

6 eggs

2 tsp vanilla

300 g self-raising flour

1 tsp baking powder

100 ml milk

Instructions

1. Preheat oven to 170°C (340°F).

2. Grease a rectangular pan (approx. 12x16 inches).

3. Cream butter & sugar.

4. Add eggs one at a time.

5. Add vanilla.

6. Fold in flour and milk.

7. Bake 40–45 minutes until golden.

8. Cool completely.

Carving the Storybook

1. Trim the top flat.

2. Cut a gentle indent down the centre to mimic a fold.

3. Use fondant strips to create “pages” on the sides.

4. Cover top with white fondant to resemble the open pages.

5. Add decorations:

fondant holly

poinsettia

Christmas tree

edible paint

gold “storybook edges”

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🎨 PART 3 — Covering & Decorating the Tiers

Marzipan Layer

This seals moisture in and provides a smooth base.

Per tier:

500 g–1 kg marzipan (depends on size)

Instructions:

1. Brush cake with warm apricot jam.

2. Roll marzipan.

3. Cover cake and smooth firmly.

4. Allow to dry 24 hours before fondant.

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Fondant Covering

Each tier gets a smooth white fondant finish.

Approximate fondant amounts:

10-inch cake → 1.5–1.8 kg

8-inch cake → 1–1.2 kg

6-inch cake → 700–900 g

Decorations:

Snowflakes (white fondant)

Holly leaves & berries

Christmas trees

A large fondant bow for the top tier

Pearl border balls around each tier

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🎄 PART 4 — Tier Stacking

You will need:

Cake boards (one for each tier)

Dowels or bubble tea straws (supports)

Royal icing as glue

Instructions:

1. Insert 4–8 dowels in bottom tier.

2. Place middle tier on a board and secure with royal icing.

3. Repeat for top tier.

4. Position the stack directly behind the storybook cake.

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✨ Final Assembly

1. Place the open storybook cake at the front.

2. Position your 3-tier cake behind it.

3. Add Christmas figurines, stars, snow, edible glitter, candles, or a fondant message like:
“A Christmas Story Begins…”

4. Dust lightly with icing sugar for a snowy effect.

12/03/2025

Santa's cake as he flies over the city

Serves: 10–12

Difficulty: Intermediate (mostly decorating)

Time: ~3 hours including cooling and decorating

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🎂 Ingredients

For the Chocolate Cake

2 cups (250 g) all-purpose flour

2 cups (400 g) sugar

¾ cup (75 g) unsweetened cocoa powder

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup (240 ml) buttermilk (room temp)

½ cup (120 ml) vegetable oil

2 large eggs (room temp)

2 tsp vanilla extract

1 cup (240 ml) hot coffee (or hot water)

For the Chocolate Buttercream

1 cup (226 g) unsalted butter, softened

3 cups (360 g) powdered sugar

½ cup (45 g) cocoa powder

⅓ cup (80 ml) heavy cream or milk

1 tsp vanilla

Pinch of salt

For Decoration

Black fondant (skyline buildings & Santa silhouette)

White fondant or edible white paint (stars/snow)

Edible silvery glitter (optional)

Navy or midnight-blue gel food coloring

Piping gel or small brush

Round cake board

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🍽 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt.

3. Add buttermilk, oil, eggs, vanilla. Mix until smooth.

4. Slowly pour in the hot coffee and mix until batter is thin and glossy.

5. Divide batter between pans and bake 28–32 min, or until a toothpick comes out clean.

6. Cool completely.

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2. Make the Buttercream

1. Beat softened butter until pale and fluffy (about 3 min).

2. Add powdered sugar and cocoa. Mix slowly, then increase speed.

3. Add cream, vanilla, and salt. Beat until smooth and spreadable.

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3. Tint the Frosting (Sky Effect)

Reserve 1 cup of plain chocolate buttercream (for filling).

Tint the remaining frosting with navy/midnight-blue gel until it resembles night sky.
(Add tiny amounts of black if needed for depth.)

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4. Assemble the Cake

1. Level cake layers if needed.

2. Spread the plain chocolate buttercream between layers.

3. Crumb-coat the entire cake with blue buttercream and chill 20 minutes.

4. Apply a smooth final coat of blue buttercream.

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🌃 5. Create the City Skyline

1. Roll out black fondant to about ⅛ inch thick.

2. Cut various building silhouettes: tall rectangles, rooftops, antennas, windows.

3. Press gently around the lower third of the cake to form the city.

4. Use edible white paint or tiny dots of white fondant to add windows.

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🎅 6. Add Santa Flying Over the City

1. Roll black fondant thinly.

2. Cut out a Santa silhouette: sleigh + reindeer in a curved flying line.
(Tip: print a silhouette template, place over fondant, trace with a small knife.)

3. Attach to the upper portion of the cake with a dab of water, piping gel, or buttercream.

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✨ 7. Add Stars & Finishing Touches

Dot the sky with edible white paint or tiny fondant stars.

Add edible glitter sparingly for a magical glow.

Optionally dust the skyline tops with a bit of powdered sugar for “snow.”

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🎉 Serving & Storage

Store covered at room temperature for 1 day or refrigerated up to 4 days.

For best texture, serve slightly chilled or room temp.

12/03/2025

Santa cake inside a giant candy ball

Serves: 8–12
Skill level: Intermediate
Total time: ~3–4 hours (including chilling & decorating)

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⭐ PART 1 — Make the Giant Candy Ball

You Need:

2–3 cups melting chocolate or candy melts (white, red, or swirl)

1 large silicone sphere mold (6–8 inch diameter) or two half-sphere molds

Pastry brush or spoon

Warm plate (to fuse the halves)

Instructions:

1. Melt the candy/chocolate
Microwave in 30-second intervals, stirring until smooth.

2. Coat the mold
Spoon or brush a layer of chocolate into each half of the sphere mold.
Chill 10 minutes.

3. Repeat 2–3 more layers
You need a thick shell so it won’t crack.
Chill after each layer until firm.

4. Release the shells
Carefully peel away the silicone mold.

5. Fuse into a sphere

Warm a plate for 10–15 seconds in the microwave.

Press the edge of one half of the shell briefly onto the warm plate to melt the rim.

Place on top of the other half and hold until sealed.
Leave a small opening if you plan to insert the cake later.

6. Decorate the outside (optional)
Drizzle contrasting chocolate, add sprinkles, or brush with edible glitter.

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⭐ PART 2 — Make the Santa Cake

You Need:

Cake:

1 box of vanilla or red velvet cake mix (or your favorite recipe)

Ingredients required by the mix

6-inch round cake pan or mini hemisphere pans

Frosting:

1 ½ cups buttercream vanilla frosting

Red gel food coloring

Black gel coloring (optional for details)

Shredded coconut (Santa beard option)

Marshmallows or fondant for hat/pom-pom

Small piping bags + round and star tips

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Instructions:

1. Bake the cake

Bake your cake layer(s) in a 6-inch pan or mini domes.

Cool completely.

2. Shape the Santa head (optional but fun!)

You can make:

A mini round cake decorated to look like Santa’s face, OR

A stack of 2–3 small layers frosted red/white like Santa’s suit.

For a Santa face:

1. Trim cake into a dome shape.

2. Frost lightly with a crumb coat; chill 20 minutes.

3. Color some frosting flesh-tone, red, and white.

4. Smooth on flesh-tone frosting for Santa’s face.

5. Pipe:

White beard (star tip + coconut is great)

Red hat with white trim

Eyes and mouth with black/white or chocolate

Add marshmallow pom-pom.

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⭐ PART 3 — Assemble the Surprise Candy Ball

You Need:

Giant candy/chocolate ball (from Part 1)

Santa cake (from Part 2)

Extra melted chocolate (for sealing)

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Instructions:

1. Place the Santa cake inside
If you left a gap:

Slide the cake inside gently.
If your sphere is fully sealed:

Cut a small round opening using a warm knife, insert the cake, then reseal with melted chocolate.

2. Close the sphere
Use a little melted chocolate to patch any holes.

3. Add final decorations

Dust with edible gold

Add snowflakes, sprinkles, or a chocolate bow

4. Serve with a 'crack-open' moment
Present the ball and let guests tap it with a spoon or gently break it to reveal the Santa cake inside!

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🎁 Optional Variations

Peppermint candy shell → Crush peppermint candies and mix with white melts.

Hot cocoa bomb style → Hide candy, cookies, or marshmallows alongside Santa.

Color swirl ball → Pour two melted colors and rotate the mold for a marble effect.

Dessert cake

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