Even the Grinch would agree that these Mini Santa Belly Cakes are the cutest Christmas treat ever!!
Mini Santa Belly Cakes
Halloween is over, so it’s officially Christmas season!!
Actually, we went to Target on Halloween and they had already cleared out Fall and Halloween merchandise to make way for new Christmas stock!
And I’m definitely not complaining!
There’s something about the waning days of fall that makes a person feel all warm inside, despite the cooler weather. Starbucks holiday cups, Christmas carols in the stores, and lots of holiday recipes and crafts to start making!
These Mini Santa Belly Cupcakes are so cute, that I couldn’t wait to share them! (But I made myself wait at least until Halloween passed so I didn’t seem too over-eager!)
Santa Belly Cakes Shopping List
I’ve provided affiliate links for your convenience in re-creating this recipe; click here for disclosure policy.
- Chocolate Ding Dongs (or similar mini cakes)
- Egg whites
- Powdered sugar
- Vanilla extract
- Cream of tarter
- Black, Red, and Golden Yellow gel food coloring
- 4 disposable piping bags with a number 2 tip
- 1 plastic squeeze bottle
Keep reading for photo step-by-step instructions or click here to jump to printable recipe.Â
How to Make Santa Belly Ding Dongs
Unwrap the ding dongs and place them on a wax covered baking sheet or a silicone baking mat (we love these non-stick silicone mats because they are reusable!)
To make the frosting:
Using a standing mixer, combine the egg whites, powdered sugar, vanilla, and cream of tarter and mix until stiff peaks form.
Divide the icing among four small bowls. Add 2-3 drops red food coloring to one bowl, stirring and adding more coloring if necessary to reach your desired shade.
Repeat the above steps in a separate bowl of icing with black food coloring, and finally in a 3rd bowl with the yellow food coloring. Leave the fourth bowl of frosting white.
To decorate:
Scoop all of the black icing into a plastic piping bag and set aside. Scoop all of the yellow frosting into a plastic piping bag and set aside.
Scoop about 1/3 of the red icing into a plastic piping bag and set aside. Stir 1 teaspoon of water into the remaining red frosting, then pour into a plastic squeeze bottle with a thin tip.
Add 1 tablespoon of powdered sugar into the bowl of white icing and mix until well combined. The icing will be thick. Scoop into the remaining plastic piping bag.
Using the black piping bag, draw the outline of santa’s belt across the middle of the ding dong.
Using the red piping bag, pipe an outline for the top and bottom part of santa’s suit. The entire ding dong will be outlined now.
Fill in the red outline with the thinned red icing in your squeeze bottle.
Fill in the black outline with the black icing in the piping bag.
Allow to dry for about 30 minutes.
Using the golden yellow icing, add a square line in the middle part of the belt to make the buckle.
Add 3 black dots in the middle of the top half of the red suit, from top to bottom. These will be the buttons.
Let dry for another 30 minutes.
Using the thick white icing, pipe the white sherpa on the bottom of the suit.
Let the finished Mini Santa Belly Cakes completely dry for about 1 hour to ensure all frosting is set.
Free printable copy of this Mini Santa Belly Cakes recipe available at the bottom of post.
More of our favorite decorated Christmas treats:
Grab a free printable copy of this Santa Belly Cakes recipe:
Santa Belly Cakes
Ingredients
- 1 package Hostess ding dongs
- 3 egg whites
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tarter
- Black, Red, and Golden Yellow gel food coloring
Instructions
- Unwrap the ding dongs and place them on a wax covered baking sheet or a silicone baking mat.
To make the frosting:
- Using a standing mixer, combine the egg whites, powdered sugar, vanilla, and cream of tarter and mix until stiff peaks form.
- Divide the icing among four small bowls. Add 2-3 drops red food coloring to one bowl, stirring and adding more coloring if necessary to reach your desired shade.
- Repeat the above steps in a separate bowl of icing with black food coloring, and finally in a 3rd bowl with the yellow food coloring. Leave the fourth bowl of frosting white.
To decorate:
- Scoop all of the black icing into a plastic piping bag and set aside. Scoop all of the yellow frosting into a plastic piping bag and set aside.
- Scoop about 1/3 of the red icing into a plastic piping bag and set aside. Stir 1 teaspoon of water into the remaining red frosting, then pour into a plastic squeeze bottle with a thin tip.
- Add 1 tablespoon of powdered sugar into the bowl of white icing and mix until well combined. The icing will be thick. Scoop into the remaining plastic piping bag.
- Using the black piping bag, draw the outline of santa's belt across the middle of the ding dong.
- Using the red piping bag, pipe an outline for the top and bottom part of santa's suit. The entire ding dong will be outlined now.
- Fill in the red outline with the thinned red icing in your squeeze bottle.
- Fill in the black outline with the black icing in the piping bag.
- Allow to dry for about 30 minutes.
- Using the golden yellow icing, add a square line in the middle part of the belt to make the buckle.
- Add 3 black dots in the middle of the top half of the red suit, from top to bottom. These will be the buttons.
- Let dry for another 30 minutes.
- Using the thick white icing, pipe the white sherpa on the bottom of the suit.
- Let the finished Mini Santa Belly Cakes completely dry for about 1 hour to ensure all frosting is set.
Notes
Nutrition
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