Santa’s head Cake Decorating and Baking Tutorial

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Santa’s head
with David Brice
Skill level: Intermediate
HD Lessons: 4
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1. Shaping the head

A polystyrene egg makes the perfect base section for Santa’s head. Simply add a dowel hole as shown and cover with a flesh tone sugarpaste of your choice. Working the sugarpaste on the egg is likely to get a bit hot so leave it to cool in the fridge after this lesson.

Tip: You could use rice crispy cakes or modelling chocolate instead of polystyrene.

For the full tutorial see Santa Claus cake

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2. Creating the facial features

After refrigerating the head, mark out the position of Santa’s eyes using a ball tool. Another covering of sugarpaste over the facial features will help bulk up the size of the head and also and also look great with the facial features showing through.

Fill in the eye sockets with white sugarpaste and add a small piece of coloured sugarpaste on top of this for the eye colour.

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3. Adding the beard

Paul continues the creation of Santa’s head by adding eyelashes and that all important beard. A touch of shading is also added to give a nice warm red glow to Santa’s face…not too much or you’ll be able to tell he’s been on the Sherry!
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4. Adding the hat

More facial hair is created for Santa’s head, the moustache  is next on the agenda and is achieved with a tapered sausage shape followed by some texturing. Using the red sugarpaste once again, this time we can create Santa’s hat – A simple cone shape held one with wooden picks or spaghetti and finished off with more of the white fluffy styled sugarpaste trim.
David Brice

David Brice

David Brice is the lead business tutor with CakeFlix, which has won Cake Masters awards Best Learning Experience in 2014, 2016, 2017, 2018 & 2019.
David´s career started in the Army then he moved over to become a civil servant with the MOD then latterly the Scottish Government.  His job prior to leaving was as a speech writer for the Transport Minister, which came with huge kudos, good salary and great pension. However, he wasn´t fulfilled, he knew that there was more to life than the role that he found himself in.
David knew Paul for a couple of years before Paul started his Cake Business in 2002, helping with some of the paperwork and admin required to set up a business. As Paul´s success grew it was clear that his business needed more support so in 2005 David left the security of his job and joined Paul in the cake business. That was a leap of faith as David had not, and still hasn´t, decorated a cake. However, he could see the potential and they grew the business to seven outlets with 35 staff. It wasn´t all plain sailing and its the highs and lows of that journey along with a lot of studying on business best practice that he shares in his Cake Business tutorials.
Paul and David sold the cake business to concentrate on teaching and are passionate about sharing their knowledge and experiences to help others.
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