Christmas is the time when the kitchen gets a little more playful and a bit messier than usual – and that’s part of the charm. The smell of baking, a warm drink in hand, and kids excitedly helping along create that perfect festive feeling.
These little Santa cakes are one of those treats that truly make kids’ eyes light up. Soft curd mini cakes topped with sweet cream cheese frosting and a strawberry “hat” are both delicious and fun to make.
A great tip is to bake the cakes the day before, so on the day of serving you’re left with the best part – assembling them. That’s exactly where kids can jump in and create their own little Santas.
They don’t have to be perfect – actually, it’s better if they’re not. A slightly crooked hat or a leaning Santa just adds to the fun. And if a little flour ends up on the floor, that’s fine too – at Christmas, the kitchen is meant to feel a bit more alive.
Elf mini cakes
Ingredients
For the topping:
Preparation
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Prepare the mini cakes the day before and let them cool in the fridge overnight.
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Whisk the curd with starch, lemon juice, agave syrup and vanilla until fluffy. In a separate bowl, whisk the eggs until light and airy, then gently fold them into the curd mixture using a spatula.
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Line a mini muffin tray with paper liners and divide the batter evenly. Bake at 180°C for 20–25 minutes. Remove and let cool completely.
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About an hour before serving, prepare the topping. Whisk the cream cheese with powdered sugar and vanilla sugar until light and fluffy (at least 4 minutes on high speed). Chill until slightly firm.
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Before serving, carefully remove the paper liners and place the cakes upside down on a serving plate. Add a dollop of cream on top (using a spoon or piping bag), place a strawberry on top as a “hat,” and finish with a small dot of cream as the pom-pom. Serve immediately.
Note
Tip! If you need the cakes to hold longer, secure the strawberry with a small piece of toothpick inserted through the cream into the cake.
