santa in chimny cake
Lauren Jepsen MaceLearn to make this clever Christmas cake with Santa going down the chimney. Start with one Fluffy Yellow Cake, baked in a 10" square pan (if you don't have a 10" square pan, use 9"x13" -- your chimney will be rectangular instead of square) and one batch of Buttercream Frosting for Decorating. (If using store-bought frosting, I recommend Duncan Hines, which has a good consistency. Do not use whipped frosting, which tends to droop.)

After you've finished checking out this cake, be sure to see our other Christmas desserts, including a Christmas Ornament Cake, Gingerbread Men made from cupcakes and our Classic Christmas dessert recipes. Also take a look at Gail Simmons's Christmas Dessert suggestions. Plus, get Christmas decorating and craft ideas from Holidash.

Gather the following supplies, then get started.
  • 1 package fruit tape, such as Fruit by the Foot (preferably strawberry)
  • Plain bread sticks, such as Stella D'oro
  • Chocolate-covered marshmallow cookies, such as Mallomars
  • Red candy wafer melts, such Wilton candy melts
  • Small candy brush (or a unused small paintbrush)
  • Metal spatula
  • Scissors
  • Ruler
  • Knife
  • Pastry bag with cake tip (#10)
  • Parchment or wax paper

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Lauren Jepsen Mace
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Make Chimney: After you've baked the cake, allow it to cool completely, then cut it into quarters. Stack the pieces, icing between each layer. Tips: If the cake is mounded or lumpy, slice off the top to even it out before cutting it into quarters.
To avoid crumbing, chill cake in the freezer for about an hour before cutting.
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Lauren Jepsen Mace
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Make Bricks: Open five packets of fruit tape and cut each strip into 1 1/2-inch pieces using clean scissors and a ruler. Leave the pieces attached to the paper backing until you are ready to use them.

Ice Cake: Completely ice the cake with white frosting and smooth with a metal spatula. To avoid getting crumbs in the frosting, use a pastry bag with a large, round cake tip to cover the cake, then smooth. Tip: Lightly wet the spatula to make frosting easier to spread. You will have to wet the spatula a few times during the smoothing process.

Apply Bricks: Beginning at the bottom, arrange the fruit leather pieces into a brick pattern (make sure to remove the paper backing before affixing each piece.) The pieces should be roughly an eighth of an inch apart.
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Add Snow: Once the bricks have reached the top, add lots of "snow" using a pastry bag with a large, round cake tip. Smooth, if desired.
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Lauren Jepsen Mace
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Make Santa's Legs and Feet: Gently break a bread stick in half. Melt red candy wafers according to package directions. Using a candy brush, "paint" the bread stick pieces with the melted wafers. Allow to dry on parchment or wax paper.
Tip: To speed the drying process, place the bread sticks in the refrigerator.

Once the legs are completely dry, insert them into the cake, as pictured. Top each leg with a generous blob of white frosting (using the same large cake tip works well), then place a marshmallow cookie on each blob of frosting to create Santa's feet.