 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I know that getting good fresh strawberries in December is like trying to find that one sock that disappeared in the dryer. I haven't made these, but plan to pass the recipe on to my sister to make in her Beginner Sunday School class this Christmas for our after Christmas play shindig. The kids should have a ball. If the kids are helping, this might take a while. The magazine I found this in says 30 minutes, but if they're small, I'd give it 45 min to an hour. Ingredients:
1 loaf frozen pound cake, thawed |
1 (8 ounce) package cream cheese, softened |
1/2 cup powdered sugar |
12 red-frilled toothpicks (you can get these in the paper plate section and they're pretty cheap) |
12 large strawberries, cut in half widthwise, not through the stem |
1 (6 7/8 ounce) cake decorating gel, in a tube (black in color and found with the cake mixes) |
12 cream filled chocolate-covered chocolate sandwich cookies |
Directions:
1. Cut twelve 1-inch cubes from the pound cake.
2. For the icing, in a small mixing bowl, beat the cream cheese and powdered sugar on high until light and fluffy. Cut a small hole in the corner of a plastic bag; using a very small star tip or a round tip and fill with icing.
3. For each Santa, thread a toothpick through a pointed strawberry half, then a cake cube, and a second strawberry half. (The red frilly part of the toothpick is the top of the hat, pointed end is the hat, cake cube is the face, fat end of the strawberry is the body, and the cookie is the feet. This description may help you envision the construction process.).
4. For the eyes, place a dab of the black gel onto the cake.
5. Pipe icing to form the beard and up the sides of the cake for the rest of the beard, and around the fur brim around the bottom of the strawberry hat.
6. Place each Santa on top of a chocolate cookie, using an extremely small dot of icing or gel to glue it down.
7. Serve immediately.
|
|