Santa Claus Dome Cakes are rich, festive, and perfect for your holiday table. These delightful desserts combine smooth layers of cake and mousse, all encased in a jolly red shell resembling Santa’s hat. As a show-stopping addition to your Christmas dessert table, they are sure to impress guests at any December party or festive gathering. If you’re looking for a unique and adorable way to celebrate the season, this Santa-themed dessert is a fantastic choice!
Why You’ll Love This Santa Claus Dome Cakes
Here are several reasons to adore these festive dome-shaped cakes:
- Visually stunning and perfect for holiday presentations.
- Combines flavors of rich vanilla mousse and fresh strawberries.
- Each serving is a delightful mix of textures and tastes.
- Great for kids and adults alike, making it a versatile dessert.
- Perfect for Christmas baking and holiday parties.
- Easy to adapt into unique dome cakes for Christmas.
These cakes are not only delicious but also fit into a vegetarian diet, making them suitable for many guests. Plus, learning how to make Santa Claus dome cakes can be a fun activity for the family!
Ingredients for Santa Claus Dome Cakes
Gather these items:
- FOR THE VANILLA MOUSSE
- 300 ml heavy cream (cold)
- 250 ml whole milk
- 1 vanilla bean or 2 tsp pure vanilla extract
- 3 egg yolks
- 80 g granulated sugar
- 6 g powdered gelatin (about 2 tsp) + 30 ml cold water
- 6–8 fresh strawberries (small, stem removed)
- FOR THE SABLÉ COOKIE BASE
- 120 g unsalted butter (room temperature)
- 80 g powdered sugar
- 1 egg yolk
- 200 g all-purpose flour
- Pinch of salt
- 1 tsp vanilla extract
- FOR THE RED MIRROR GLAZE
- 150 g sugar
- 150 g glucose syrup
- 75 ml water
- 100 g sweetened condensed milk
- 150 g white chocolate (finely chopped)
- 10 g powdered gelatin + 60 ml water
- Red gel food coloring
- FOR THE DECORATIONS
- 100 g white chocolate for the ring and ball
How to Make Santa Claus Dome Cakes Step-by-Step
- Step 1: Combine 6 g powdered gelatin with 30 ml cold water in a small bowl and let sit for 10 minutes until fully bloomed.
- Step 2: In a saucepan, heat the whole milk and vanilla (bean or extract) over medium heat until warm but not boiling. Remove from heat once warmed through.
- Step 3: In a separate bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened.
- Step 4: Slowly pour the warm milk over the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring gently, until it reaches 82°C (180°F) and thickens slightly.
- Step 5: Remove the custard from heat, stir in the bloomed gelatin until fully dissolved, and let cool to room temperature.
- Step 6: Whip the cold heavy cream to soft peaks, then gently fold it into the cooled custard base until smooth and fully combined.
- Step 7: Spoon a small amount of mousse into each silicone dome mold, press one whole strawberry into the center, and cover with additional mousse until the mold is filled. Smooth the tops.
- Step 8: Transfer the molds to the freezer and freeze overnight until completely solid.
- Step 9: Cream the butter and powdered sugar together in a bowl until smooth. Add the egg yolk and vanilla, then mix in the flour and salt until a dough forms.
- Step 10: Roll the dough between two sheets of parchment paper to a 4 mm thickness. Chill in the refrigerator for 30 minutes.
- Step 11: Cut rounds slightly larger than your dome molds and place them on a baking sheet lined with parchment. Bake at 170°C (340°F) for 12–14 minutes until lightly golden. Cool completely.
- Step 12: In a small bowl, combine 10 g powdered gelatin with 60 ml water and let bloom for 10 minutes.
- Step 13: In a saucepan, bring sugar, glucose syrup, and water to a boil and cook until it reaches 103°C (217°F).
- Step 14: Remove the syrup from heat and stir in sweetened condensed milk and the bloomed gelatin until fully dissolved. Pour over chopped white chocolate and let sit for 1 minute.
- Step 15: Use an immersion blender to blend the mixture until smooth. Add red gel food coloring until it reaches a bright Santa hat red. Let cool to 32–35°C (90–95°F) before using.
- Step 16: Remove the frozen mousse domes from the molds and place on a wire rack over a tray. Pour the red mirror glaze over each dome, letting it coat evenly. Let set for 5 minutes.
- Step 17: Use a spatula to gently lift each glazed dome and place it on a sablé cookie base.
- Step 18: Pipe or mold a ring of melted white chocolate around the base of each dome to create the “fur trim.” Add a small white chocolate ball to the top of each dome to complete the Santa hat look.
Pro Tips for the Best Santa Claus Dome Cakes
Keep these in mind:
- These cakes are perfect for holiday parties.
- Store in the refrigerator for best results.
- Use fresh strawberries for a delightful flavor.
- Make sure to let the dome cakes freeze overnight for the best texture.
Best Ways to Serve Santa Claus Dome Cakes
These beautiful holiday dome cakes can be served on their own or paired with:
- A scoop of vanilla ice cream for added creaminess.
- Fresh fruit to enhance flavor and presentation.
- Drizzled chocolate sauce for extra indulgence.
How to Store and Reheat Santa Claus Dome Cakes
To maintain their freshness, store your dome cakes in the refrigerator, covered, for up to three days. If making them ahead of time, they can be frozen, but make sure to thaw them in the fridge before serving.
Frequently Asked Questions About Santa Claus Dome Cakes
What’s the secret to perfect Santa Claus Dome Cakes?
The key to achieving perfect Santa Claus cake is ensuring that your mousse is whipped to soft peaks and that the dome molds are frozen solid before glazing.
Can I make Santa Claus Dome Cakes ahead of time?
Yes! You can prepare these Christmas dome cakes up to two days ahead of your event. Just store them in the fridge until you’re ready to serve.
How do I avoid common mistakes with Santa Claus Dome Cakes?
To avoid errors, ensure your ingredients are at the right temperature, and follow the step-by-step process carefully until you achieve the desired results.
Variations of Santa Claus Dome Cakes You Can Try
Consider these unique dome cakes for Christmas:
- Chocolate mousse instead of vanilla for a richer taste.
- Adding peppermint extract to the mousse for a festive twist.
- Using different fruit fillings like raspberries or blueberries for added flavor.
No matter how you choose to customize them, these Santa Claus inspired desserts are sure to bring joy to your holiday celebrations!
For more festive ideas, check out our holiday baking tips and delicious dessert recipes.
Additionally, you can learn more about the importance of using fresh ingredients and how to create stunning presentations for your desserts.
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Santa Claus Dome Cakes: 12 Festive Desserts for Christmas
- Total Time: 13 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Santa Claus Dome Cakes are rich, festive, and perfect for your holiday table. They combine smooth layers of cake and mousse in a jolly red shell that looks just like Santa’s hat.
Ingredients
- FOR THE VANILLA MOUSSE
- 300 ml heavy cream (cold)
- 250 ml whole milk
- 1 vanilla bean or 2 tsp pure vanilla extract
- 3 egg yolks
- 80 g granulated sugar
- 6 g powdered gelatin (about 2 tsp) + 30 ml cold water
- 6–8 fresh strawberries (small, stem removed)
- FOR THE SABLÉ COOKIE BASE
- 120 g unsalted butter (room temperature)
- 80 g powdered sugar
- 1 egg yolk
- 200 g all-purpose flour
- Pinch of salt
- 1 tsp vanilla extract
- FOR THE RED MIRROR GLAZE
- 150 g sugar
- 150 g glucose syrup
- 75 ml water
- 100 g sweetened condensed milk
- 150 g white chocolate (finely chopped)
- 10 g powdered gelatin + 60 ml water
- Red gel food coloring
- FOR THE DECORATIONS
- 100 g white chocolate for the ring and ball
Instructions
- Combine 6 g powdered gelatin with 30 ml cold water in a small bowl and let sit for 10 minutes until fully bloomed.
- In a saucepan, heat the whole milk and vanilla (bean or extract) over medium heat until warm but not boiling. Remove from heat once warmed through.
- In a separate bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened.
- Slowly pour the warm milk over the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring gently, until it reaches 82°C (180°F) and thickens slightly.
- Remove the custard from heat, stir in the bloomed gelatin until fully dissolved, and let cool to room temperature.
- Whip the cold heavy cream to soft peaks, then gently fold it into the cooled custard base until smooth and fully combined.
- Spoon a small amount of mousse into each silicone dome mold, press one whole strawberry into the center, and cover with additional mousse until the mold is filled. Smooth the tops.
- Transfer the molds to the freezer and freeze overnight until completely solid.
- Cream the butter and powdered sugar together in a bowl until smooth. Add the egg yolk and vanilla, then mix in the flour and salt until a dough forms.
- Roll the dough between two sheets of parchment paper to a 4 mm thickness. Chill in the refrigerator for 30 minutes.
- Cut rounds slightly larger than your dome molds and place them on a baking sheet lined with parchment. Bake at 170°C (340°F) for 12–14 minutes until lightly golden. Cool completely.
- In a small bowl, combine 10 g powdered gelatin with 60 ml water and let bloom for 10 minutes.
- In a saucepan, bring sugar, glucose syrup, and water to a boil and cook until it reaches 103°C (217°F).
- Remove the syrup from heat and stir in sweetened condensed milk and the bloomed gelatin until fully dissolved. Pour over chopped white chocolate and let sit for 1 minute.
- Use an immersion blender to blend the mixture until smooth. Add red gel food coloring until it reaches a bright Santa hat red. Let cool to 32–35°C (90–95°F) before using.
- Remove the frozen mousse domes from the molds and place on a wire rack over a tray. Pour the red mirror glaze over each dome, letting it coat evenly. Let set for 5 minutes.
- Use a spatula to gently lift each glazed dome and place it on a sablé cookie base.
- Pipe or mold a ring of melted white chocolate around the base of each dome to create the “fur trim.” Add a small white chocolate ball to the top of each dome to complete the Santa hat look.
Notes
- These cakes are perfect for holiday parties.
- Store in the refrigerator for best results.
- Use fresh strawberries for a delightful flavor.
- Prep Time: 10 hours
- Cook Time: 3 hours 45 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 dome cake
- Calories: 854
- Sugar: 50 grams
- Sodium: 120 mg
- Fat: 35 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 123 grams
- Fiber: 2 grams
- Protein: 13 grams
- Cholesterol: 150 mg
Keywords: Santa Claus Dome Cakes, Christmas Desserts, Holiday Baking