- Servings: 24
- Prep Time: 55 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
|2 boxes||Red Velvet Cake Mix, 18.25-ounces each), plus eggs, water & oil called for on package instructions|
|1||× 10-oz Pkg Peppermint Candies, unwrapped|
|2||× 16-oz Cans Cream Cheese Frosting, or about 4 cups prepared frosting|
|2||Candy Canes, unwrapped|
|1||Small Tube Cookie Decorating Icing|
|1½||Rectangles Chocolate Graham Crackers|
|1||Small Foil Wrapped Chocolate Santa|
|4||Small Foil Wrapped Chocolate Reindeer|
|3||Strands From a Piece of Pull- &-peel Licorice|
|¼ cup||Green Fondant|
|3||Assorted Candies Such As Sour Patch Kid Shaped Candy, gummy soldiers, cinnamon bears, sour balls or mini candy canes|
|4||Christmas Lollipops Such As Trees &/or Snowmen|
|Assorted Foil-wrapped 'gift' Candies & Candy Coal|
|1½ cups||Powdered Sugar, for sprinkling|
Preheat the oven to 350 degrees F. Grease & flour two 13" by 9" baking pans. In a large bowl, add 1 box of cake mix & the additional ingredients called for on the package. Pour into 1 prepared pan. Repeat with second box of cake mix & pan. Bake both pans as directed on box, cool and remove from pans. Let cool completely before frosting.
Meanwhile, count out 12 peppermint candies & set aside. Finely chop remaining kisses. Set aside. Using a long, thin serrated knife, level off the top of 1 cake. Turn that cake, cut side down, on a large platter. Frost top lightly. Sprinkle lightly with a thin layer of chopped candies. Place second cake, right side up, over the first cake. Frost sides of cake lightly. Frost the top of the cake with remaining frosting. Press remaining chopped kisses onto the sides of cake.
Place 2 candy canes, curved side up & about 2" apart, near the center of the cake. Drizzle a bit of cookie icing on the stick part of the canes. Place the 1 full rectangle of graham cracker over cookie icing. Break the half-rectangle cracker in half to form two smaller rectangles. Using icing, glue 1 piece to the front of the sleigh. Repeat with the remaining piece, placing it at the back of the sleigh. (Sides remain open.)
Dab a bit of icing under the Santa & place him up front in the sleigh. Press reindeer candies lightly into cake in front of the sleigh. Using 2 strands of licorice, press 2 ends together making 1 long strand. Drape strand over reindeer as reins. Drape ends over front of sleigh.
Roll fondant out between 2 sheets of parchment paper until a 6" circle can be cut out. Cut circle & discard scraps. Place a truffle in the center & bring up edges, pinching to seal truffle but leaving top open. Tie remaining licorice around cinched portion to form Santa's sack. Tuck assorted candies into folds. Place fondant bundle right behind Santa. Place 3 peppermint candies in each corner of cake. Place 1 lollipop by each kiss cluster. Scatter candy presents & coal around cake. Sprinkle sugar around cake base. Before cutting cake, remove foil from candies.
This cake also can also be made with vanilla or chocolate cake instead.