• 2 - 6" x 4" square cakes
• red fondant
• black fondant
• white fondant
• tylose
• dowel rods
• pastry roller
• brick texture sheet
• perfection strips
• royal icing
• parchment bag
• piping gel
• buttercream icing
• 8" square cake drum
• rolling pin

Ice both cakes and stack on to cake board. Roll red fondant using perfection strips (white perfection strips were used for this cake). Lay texture sheet over fondant and roll rolling pin over sheet with heavy pressure. Measure cake sides and cut four to cover each side of cake. Apply fondant with piping gel trying to match patterns at sides. Roll a piece of black fondant for top of cake; cut to fit. Mix a small amount of black fondant in to the white fondant to create a light gray for the top of the chimney. Attach pieces with piping gel. Cut thinner straight pieces to cover top of trimwork. Using red fondant mixed with tylose, form Santa's bottom half. Using dowel rods pushed into cake for support, place Santa on top of cake. Using white fondant mixed with tylose, make Santa's pant cuffs by cutting the fondant with scissors to make it look fluffy. Attach cuffs by placing on to dowel rod. Make Santa's boots with black fondant mixed with tylose and place on ends of dowel rods; place some piping gel in between boots and cuffs to make them secure. Using a small parchment bag with a small opening, pipe white royal icing between brick texture to make it look like mortar. After piping two or three lines, wipe icing with finger to push into pattern; you may need to use a damp cloth to help spread the icing. Do this until whole cake is finished.

To make fondant stiff like gumpaste, use 2 teaspoons of tylose per one pound of fondant.