Santas in Town Christmas Cake

Santas in Town Christmas Cake


Create this classic Christmas scene cake of Santa flying on his sleigh through the clouds over a lit up town on a Christmas evening.

In this tutorial we are going to do something that reflects the happiest time of the year. Kids are excited, thinking about the toys they will be getting and moms are planning another special Christmas lunch for the whole family. Lights are twinkling everywhere and Santa is riding his sleigh full of toys through the clouds, thinking about which chimney is the next drop. That is the scene we are going to be creating in this tutorial. I want to take the common Christmas post card picture and create a cake with a few Yeners Way techniques that can be used for other cakes as well.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Santa's in Town Christmas Cake Course Material
This PDF document contains actual size front and top view blueprints of the cake as well as guides for the sleigh, santa and reindeers.

Part 1
The Construction - Part 1
Tools & Materials
Recipes & Ingredients
The Contruction - Part 2
Making the Houses - Part 1
Making the Trees
Making the Clouds
Making the Base and Seat of the Sleigh
Making the Sides of the Sleigh
Making the Reindeers - Part 1
Making Santa - Part 1
Part 2
Making the Houses - Part 2
Making the Sleigh - Part 2
Making the Reindeers - Part 2
Making Santa - Part 2
Coating the Cake
Building the Town
Assembling the Clouds
Assembling the Sleigh and Reindeers
Adding Details to the Sleigh & Reindeers
Decorating the Cake with a Ribbon
Final Touches & Thoughts
Total Duration

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Set of Pliers Shop Online
Wrench Set Shop Online
8mm or 5/16
Set of Knives Shop Online
Craft Knife Shop Online
3mm Star Nozzles
Flat Nozzles
8mm & 2cm
Round Nozzle Set Shop Online
Modelling Tools Shop Online
Minimum of 8 pieces recommended.
Set of Scissors Shop Online
Small bowl and spoons
Rolling Pins Shop Online
Preferably with no scratches or dents.
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Powder Shaker Shop Online
Preferably with small holes.
Set of Brushes Shop Online
Cellophane Shop Online
Cake Board Watch Tutorial
40cm diametre
A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until the cake is complete. For more information, watch our tutorial on how to cover a cake board with fabric .
Threaded Rod (M4, 4mm diametre or 3/16)
1 x 60cm, 2 x 27cm
Hexagonal Nuts
6 x M4, 4mm diametre or 3/16
Regular Straw
Cut in 3
1 Zip Tie
Christmas Ribbon
Plastic Bell
Holly Leaves
Styrofoam Blocks
Styrofoam Chair (for Santa)
Skewers Shop Online
A4 Paper
Corrugated Cardboard
Great for placing sugar items to dry. Easy to move around.
Plastic Sleeves
Gel Food Colours Shop Online
Yellow & Brown
Edible Pearl Dust Shop Online
Recipes & Ingredients
Pastry Margarine Shop Online
This hard margarine is a type of vegetable shortening used to make puff pastry and other pastries. While you might find a similar product from a supermarket, it would probably be quite costly. It is recommended to be purchased from a wholesaler. Here are a couple of links to 2 Australian wholesalers. Frutex and EOI.

Half Balls

We make a variety of recipes for different purposes by using only sugar and egg white. The differentiations are determined by;
1. The proportion between these two ingredients.
2. How much air we incorporate...[read more]

200mm x 200mm sheet

Gingerbread originates from Germany and can also be traditionally called Lebkuchen (or Pfefferkuchen) in German. Iconically it's a traditional spicy honey dough that's mainly baked around Christmas time and was spread...[read more]

50mm (height) by 250mm (diametre) Round

If we talk about "traditional" cakes, Rich Fruit Cake would definitely be in the conversation. The more fruits there are in the recipe, the more rich it will be, and the more rich it is, then the more traditional. The...[read more]

600g Light brown, 400g White, 100g Green (1000g total)

Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]

Corn Flakes

Coffee cup full

Rolled Fondant

1200g white (800 used), 250g red, 80g skin colour, 80g black

300g red, 100g white, 150g brown

A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]

Stock syrup or jam

To brush cake

White Chocolate Wikipedia
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.
Cooking Oil Wikipedia
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.


  1. Terezia Lock says:

    Hi Chef Yener,

    Can you please let me know how long you recommend it will take to complete cake.

    Many thanks

    1. Serdar Yener says:

      After decoration parts, all dry and the cake is baked you need a relaxing day to put together.

  2. Amanda Watson says:

    Hello Serdar, love the video, can you tell me what the spray can is that you are using? Can’t wait to get started on the project.

    1. Serdar Yener says:

      Which section are you referring? Please.

    2. Amanda Watson says:

      when attaching the meringue clouds, is it a coolant spray to speed up the setting of the chocolate?

  3. hilda says:

    Hello Chef Yener,
    Thank you for the quick response to my earlier question.
    Chef, I have tried piping the reindeer’s (in fact tried piping 10 of each sides) but the horns seems to be breaking off in between whilst peeling it off the plastic sheet, though i have been very, very careful – they were dried thoroughly (2 days) .. do i need to add any thing else in the royal icing to strengthen it.
    Thank you Chef Yener.

    1. Serdar Yener says:

      Hi Hilda,
      I can think two reasons for the problem. Too much whipped and incorporate too much air. The room is too humid . Increasing icing sugar and also albumin powder will help. Slow and long mixing is better.

  4. hilda says:

    Dear Chef Yener,
    What a wonderful class. Chef, please could you tell me what are the sizes of the meringue balls (clouds) – both the sizes please in dia meter or mm before they are put together
    Thank you

    1. Serdar Yener says:

      40, 30, 20 mm Thanks

  5. goldie says:

    Serdar, I love you.
    you are a beautiful person and such a good teacher and so professional .

  6. Kokoscakes says:

    What a fantastic scene portrayed in sugar. You are an amazing teacher, very detailed in your presentation. I’m new to this site and loving every moment of it. Thanks for sharing your talent Chef Yener.

  7. Manya Unusyan says:

    Dear Chef Yener and Dear Serkan,

    THANK YOU for this amazing video. I am very excited. In fact, I am currently in the process of making it for my work’s upcoming holiday party. I only have one question that I would very much appreciate if you can please assist me with. What are the gifts in Santa’s back precisely made of? May I have the recipe? I understand you mentioned in the video that the gifts are made out of sugar, but I don’t seem to get the right kind.

    I also want to share with you that a year ago I was in wonders if a cake with flying reindeers was ever possible to make (technically). I couldn’t image the way to do so, but your video surpassed my imagination. You are a great talent and an amazing teacher.

    Thank you and happy holidays!

    1. Serdar Yener says:

      Hi Manya I shaped the gift boxes from just fondant . Start a little ball and push by two fondant leveler by two hands on the table by changing the direction in to cube shape . My recommendation is roll the fondant in a 15 to 20 mm and let it dry for a while and slice them in square or rectangular pieces by box cutter blade.That is easier. Thanks for the compliments.

      1. Manya Unusyan says:

        THANK YOU

  8. cohen tsipora says:

    Incredible work! You are my cake design king…
    I love your work. I learn so much with you thank you very much.
    Happy holidays for you and your family!

  9. aa says:

    AMAZING. You are so humble and your presentations so educational, showing all pieces as you proceed. Thank you, we all appreciate your assistance and generosity in sharing your talent, so we too can create what otherwise we would not have been able to. What an amazing end product…. We all wish you a very Happy Christmas too.

    1. Serdar Yener says:

      Thank you appreciate your generous compliments.

  10. Shirlene de Zilwa says:

    Such a brilliant manifestation of a beloved scene! Excellent presentation. Thank you very much Chef Yener.

  11. vasanti rego says:

    This is very interesting cake. When will it come out would like to make it for next week my department fund raising. Is it possible.

    1. Serkan Yener says:

      Hi Vasanti, this tutorial will be published within the next day or two. Thanks

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