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Santa Stuck In A Chimney

December 10, 2018

In Recipes 0 comment

Santa doesn’t mind getting stuck for all this chocolate chip cookie goodness!

Build your chimney right with a Baker's Basics Bundle

Collection--holiday-cake-recipes, Collection--novelty-cake-recipes, Recipes-export

Santa Stuck In A Chimney

Santa doesn’t mind getting stuck for all this chocolate chip cookie goodness!

Build your chimney right with a Baker's Basics Bundle

We’re counting down the days until Santa Claus comes to town, and it should be no surprise that around here we leave some pretty special treats out for him and his reindeer. This week I thought it would be totally hilarious to cake him stuck in the chimney from how many cookies he’s eaten!

This chocolate chip chimney starts with 16lbs of my ultimate vanilla cake with mini chips folded in. Stacked up with cookie butter buttercream, chocolate chip cookies, and cookie dough we’re in cookie overload with this one! Covered in bricks of fondant, and classic Christmas lights, I’m giving this one a cheeky twist with Santa’s legs sticking out the top!

Get stuffed in the chimney on my YouTube channel here

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Baking The Cake

16lbs Yo’s Ultimate Vanilla Cake

4 cups Mini Chocolate Chips

Icing The Cake

2 x Yo’s Simple Syrup

2 x Yo’s Famous Italian Meringue Buttercream

2x Yo’s Cookie Butter Buttercream

2 x Yo’s Chocolate Chip Cookies

Yo’s Eggless Cookie Dough

Decorating The Cake

4lbs Burgundy Fondant

3lbs grey fondant

2lbs black fondant

4oz yellow, red, green, blue fondant

Sculpting Rice Krispies

Piping Gel

Spaghetti

Royal Icing

Icing Sugar

Item Name:	Availability:
4 10" Square Pans
Simple Syrup Bottle	Add to Cart -
Small Offset & Straight Spatula	Add to Cart -
Large Offset & Straight Spatula	Add to Cart -
Lollipop Sticks
#4 Round Tip
#804 Star Piping Tip
Star Cutters
Clay Extruder	Add to Cart -
Shelf Liner
Overstitch Wheel	Add to Cart -
Dowels

Bake Your Cakes

Divide 4lbs of batter into each of your pans, folding in 1 cup of mini chocolate chips to each. Bake at 350 degrees for 1 hour 15 minutes. Let your cakes cool completely in their pans before removing.

Level Down & Layer Up

Level each of your cakes, removing the caramelization from the bottom. Use a ruler and serrated knife to layer each of your cakes as well.

Keep It Simple

Shower your 8 cake layers with simple syrup, and allow a few minutes to absorb before continuing.

Stack Up

Starting with your first layer of cake, spread a layer of cookie butter buttercream, followed by halved chocolate chip cookies, eggless cookie dough, more cookie butter buttercream, and another layer of cake. Repeat this process, ending with your final layer of cake. Chill to set.

Crumb Coat & Chill → Ice & Chill

Crumb coat your cake with Italian Meringue Buttercream and chill for 20 mins before icing with buttercream and chilling once more.

Brick Work

Roll out slabs of your burgundy fondant, textured with shelf liner, and measure the width and height of your cake to determine the size of your bricks. Use a ruler and sharp paring knife to cut them out. Attach to your cake in a brick pattern using lollipop sticks for spacing.

Note: see me lay my bricks here

Mortar

Tint your buttercream grey, and pipe into the spaces between your bricks smoothing in with your finger.

Topped Off

Thinly roll a black sheet of fondant to cover the top of your cake. Create a border around the top of your cake of ¾” thick grey fondant strips. Roll more grey fondant to 2 ½” thick, and attach to your cake with mitered corners using piping gel to adhere

Note: watch me crown it off here

Light It Up

Roll your yellow, red, green, and blue fondant into equal balls, and pinch the ends into a teardrop shape to create your light bulbs. Attach small circles of black fondant to the ends with clear piping gel. Create your cord by extruding softened black fondant, and attach to your cake. Adhere your light bulbs at equal intervals, using small pieces of spaghetti for added stability

A Leg Up

Form Santa’s legs and feet out of your sculpting Rice Krispies. Ice with butter cream, and cover them in red and black fondant respectively.

The Boot

Turn your feet into boots by adding in details. Make a heel and treads out of extra black fondant. Cut holes for laces, and feed a cord of extruded black fondant through. Add stitch details with an overstitch tool. Attach to your legs with royal icing and dowels.

Let It Snow

Attach your legs to the top of your cake, and give a dusting of icing sugar snow!

Congratulations!

Sunday,Monday,Tuesday,Wednesday,Thursday,Friday,Saturday

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Santa Stuck In A Chimney

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Bake Your Cakes

Level Down & Layer Up

Keep It Simple

Stack Up

Crumb Coat & Chill → Ice & Chill

Brick Work

Mortar

Topped Off

Light It Up

A Leg Up

The Boot

Let It Snow

Congratulations!