Editor-In-Chief of Country Living, Rachel Barrett is making a festive dessert with homemade frosting.

Ingredients for Cake

  • 1 box vanilla cake mix

Ingredients for Frosting and Decoration

  • ¾ cup (1 ½ sticks) unsalted butter, at room temperature
  • 1 8-ounce package cream cheese, at room temperature
  • 1 pound confectioners’ sugar
  • Red gel food coloring
  • 3 chocolate wafer cookies (we used Nabisco Famous Wafers)
  • Cornstarch, for the surface
  • White fondant
  • Gold food coloring spray
  • Black fondant

Santa Cake - Home & Family


1. Make cake: Bake a 9-by-13-inch cake according to the package directions. One cool transfer to a serving platter.

2. Make frosting and decorate: Beat butter and cream cheese on low speed with an electric mixer until smooth, 1 to 2 minutes. Increase speed to medium and gradually beat in confectioners’ sugar until fluffy, 1 to 2 minutes.

3. Transfer 1 cup frosting to a piping bag fitted with a large flat tip. Tint remaining frosting red and use to frost sides and top of cake. Refrigerate until no longer tacky, 5 to 10 minutes.

4. Pipe a 3-inch wide strip down the center of the cake lengthwise with white frosting. Place 2 wafer cookies on top half and 1 on bottom half for buttons.

5. Lightly dust a work surface with cornstarch and roll out white fondant. Cut into a 3-inch square. Using a small square cookie cutter or paring knife, cut out center to make a belt buckle. Transfer to a sheet of parchment paper and spray with gold spray; let dry, 8 to 10 minutes.

6. Roll black fondant into a 9-by-3-inch rectangle and place on cake between the buttons. Top with belt buckle.

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