Santa, Rudolph and Cheeky Elf Cake


A cute character Christmas cake which everyone will love

(and it’s simpler than you might think!)

You will need:

1 x 8″ Christmas Cake, marzipanned and iced  See here for the how to

10″ Cake card

Ribbon for trimming around the base of the cake

Sugarpaste; white, flesh, red, green, brown and dark brown.

All the colours can be bought ready coloured  or can be coloured yourself at home using gel paste colours 

Cutters: round, hearts large and medium, large holly

Black edible icing pen

Royal Icing; white and dark brown

Piping nozzles –  open star and no. 3

Pink lustre dust

Gold dragees (balls!)

(The links above will take you to suggested products on Amazon)

It’s easiest to set the cake to one side and make up all the pieces needed on a spare cake card or board, dusted very lightly with icing sugar to prevent them from sticking.  When working with the sugarpaste it should be rolled out to a thickness of 3-4mm on your surface, lightly dusted with icing sugar to stop it from sticking, check it is free moving before cutting out pieces will stop you from getting frustrated!  All the pieces are stuck together with a really light brush of water – try to avoid daubing it on, a tiny brush will do.

First up Father Christmas!  Cut a round circle  of flesh for his face.

A large red heart, cut away one piece with a round cutter and then chop off the side with the heart cutter.

Hat goes onto the top of the head.

For his beard some white sugarpaste rolled with an embossing rolling pin or mat to imprint some texture, or Renshaws edible icing ribbon.  Cut out a circle and then cut away the top third using the same cutter.

From the piece you cut out of the circle cut out two moustache pieces and place across his face meeting in the middle.

A ball of flesh coloured paste for a nose

Imprint a smiley mouth with the wrong end of piping nozzle

And add two eyes with the black icing pen

Set him to one side and onto the cheeky elf!

A flesh circle for a face and a large green heart

Cut it in half  with a sharp knife and using a round cutter, cut away the bottom of the hat.

Place on top of the Elf’s head

A large circle of red, cut way the middle with a smaller round cutter.  Cut through the loop and gently fold out into a strip.

Using the pointed end of a heart shaped cutter, cut out pieces to make the spiky trim of the hat.

With the wrong end of paintbrush indent little holes in the spikes of the trim

Add the trim to the hat, dust the cheeks with a little pink dust and imprint the mouth with the wrong end of a piping tip

Add a two pointy ears and a ball of flesh paste for the nose

A tiny dab of water in each indented hole and add a gold ball to each spike and a ball of red paste to the tip of his hat

 For Rudolph, start with a circle of brown sugarpaste.  Roll over it very lightly with your rolling pin to elongate it ever so slightly.

Two medium hearts in dark brown paste for the antlers

Cut away a small amount from the very bottoms of the hearts with a round cutter so that they will sit flush to his head.

Roll two small balls of medium brown and then pinch with your fingertips to form the ears.

Poke a hole in each ear with the wrong end of paintbrush and roll a large ball of red for his nose.  For a super shiny nose, rub a little trex onto your hands first.

Two dots with the black icing pen for eyes and imprint his cheeky mouth with the wrong end of piping tip.

Using a palette knife transfer the pieces to the top of the cake,  play around with the pieces until you’re happy with the positioning and then scoot a dab of water underneath each to secure them in place.

Pipe on a fur trim and bobble to Santa’s hat using the white royal icing – the ridged effect is caused by a  star nozzle – as you pipe move the bag up and down to create the wiggle!

Using a no. 3 piping tip pipe on Rudolph’s antlers using dark brown royal icing.

Two large holly leaves, with the centre vein marked on with a knife and three glossy holly berries.

Trim around the base of the cake where it meets the board with a lovely Christmas ribbon and you’re good to go!

Santa, Rudolph and Cheeky Elf Cake!

Ruth Clemens, Baker Extraordinaire

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29 Responses to Santa, Rudolph and Cheeky Elf Cake

  1. Jan Fisher says:

    Love it, it’s like an adult advent calendar for the next 12 days! Thank you Ruth xx

  2. Joyce says:

    I simply want to mention I am just newbie to weblog and really enjoyed your blog site. More than likely I

  3. Emma Donovan says:

    Love the decorations on this! ♥ and your fab giveaway! Let’s get festive!

  4. Lisa Fuller says:

    I love it when you start your 12 days of Christmas…it means Christmas is really on its way x

  5. Catrin Cox says:

    Love how cute these are – thinking they would work well individually on Christmas cupcakes as well! However, before those go into work everyone is already begging for the Christmas Pudding fudge from last year!

  6. sue says:

    ace just what i needed to kick start me x

  7. Caroline says:

    Thank you for the fantastic inspiration all the cakes look beautiful.

  8. Lynne Hodgkins says:

    I love this idea for a cake decoration.. I am torn now between this and the adult one I had in mind

  9. Laura Bull says:

    Love this idea, kids will love it! Thank you 🙂

  10. Love the cake decorations you make them really easy to make I will give it a try.

  11. Sue Kershaw says:

    As always fantastically followable instructions to simple but effective decorations . Stars and sparkles looks great

  12. Rhona says:

    Love this decoration. ANd all your ideas.

  13. Jen Webster says:

    For the first time my 10 year old little girl is going to ice and decorate a 4″ cake as a Christmas present for her grandparents alongside me as I decorate a 6″ for us. This is a perfect design for us as I can see her choosing one of the characters whilst I do the other two which will fit perfectly on our respective cakes. I can see some ‘rock, paper, scissors’ over who does who! Lovely ideas, effective in their simplicity. Really looking forward to this as a Sunday project for next week. Thanks Ruth x

  14. Cristina says:

    so cute!

  15. Angie says:

    Looks very easy……when you do it!!!

  16. Christine Sanderson says:

    Copied your Xmas tree design last year but had a white background & added white glitter it looked amazing.

    Love all the ideas you come up with & have already started on some from last year so can’t wait to see what will be coming up over the next few days.

  17. Ali Thorpe says:

    I really enjoy seeing how to do things like this. I’m not making traditional Christmas Cake this year but I may try to incorporate these decorations in another way, just so I can have a go!

  18. Sarah says:

    Fantastic clear simple and very effective. Thankyou

  19. Wendy says:

    Can’t wait to try these. Thank you for inspiring us to get baking.

  20. Sophie says:

    Been waiting all year for these, best part of christmas: 12 days of baking 😀

  21. Geegee says:

    Looking forward to trying some of these.

  22. Natanya says:

    So clever! This design might be going on one of the two christmas cakes i am making.

  23. Slowlygoingmadukmum says:

    Not a fan of fruit cake but deff love the design so will try on some cupcakes.

  24. Elaine Croft says:

    I just can’t help myself – I have to make this!

  25. Aly Makin says:

    I love the reindeer! ;0)

  26. sue p says:

    My favourite is the little elf with the rosy cheeks x

  27. Elspeth Woods says:

    Gorgeous! They look so naughty!

  28. Laura says:

    Hi Ruth,

    I have a Christmas cake made end of 2012 that still hasn’t eaten (I made a couple and only one is left), but before I go cutting into it I was wondering whether it could actually save OK for Christmas this year? It’s in a large plastic cake storage box with a bit of paper around it too, and the actual cake is both marzipanned and icing covered.

    Would it be ok to save for December, or would the icing for instance be quite hard by then?

    Love to hear your thoughts on saving it once it’s all 100% made. Thanks!

    • The cake would be fine until Dec but the icing would be very hard, I would most likely freeze it. Sometimes though the sugarpaste doesn’t survive the freezing and can discolour and end up tacky when defrosted. It’s still worth a shot though, if the worst comes to the worst when you defrost you can always take off the sugarpaste layer pretty easily with a palette knife and recover xx

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