cute Santa Berry recipe which we published in wikiHow last year and how a small misspelling lead to two amazing Santa berry recipes. Okay enough of talking lets get started with the Santa Berry Recipe.
Preparation time: 30 minutes | Things You'll Need
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Method 1: Santa without Toothpicks
- Wash the strawberries. Hull them (remove the green stem) by using a knife or a tube huller.
- Cut each strawberry into half lengthwise.
- Place a chunk of pineapple or the pound cake along the length of the strawberry. Gently press it to embed it into the strawberry.
- Make the icing. Beat the cream cheese and powdered sugar together with a mixer in a bowl on high speed until fluffy.
- Scoop the mixture into a frosting or plastic bag fitted with a small star tip. Use a tip such as #17 or #18.
- Pipe the icing. First, pipe around the strawberry top (the rim of the Santa’s hat) to form the fur around the Santa's hat.Next, pipe the beard and downside of the front face of Santa to form the beard.
- Apply a little frosting at the back of the mini chocolate chips. Place them on to the Santa to form Santa's eyes. Similarly, apply frosting at the back of the red-hot chocolate chips and place them on Santa to form the mouth of Santa.
- Refrigerate all the miniature Santas for about 90 minutes before serving.
- Serve the Santas by placing them on the top of fudge covered cream filled chocolate cookies or white Oreo's.
- Tadaa ! We are Finished.
Method 2: Santa with Toothpicks
- Wash the strawberries. Hull them (remove the green stem) by using a knife or a tube huller.
- Cut each strawberry into half width-wise, creating Santa's hat and body. Set aside the tip (hat).
- Stand the Santa body up with the largest end at the bottom. Place a chunk of pineapple or pound cake on top and secure it with a toothpick to form the face. Trim any excess pineapple. Attach the strawberry tip (hat) on top of the pineapple.
- Make the icing. Beat the cream cheese and powdered sugar together with a mixer in a bowl on high speed until fluffy.
- Scoop the mixture into a frosting or plastic bag fitted with a small star tip. Use a tip such as #17 or #18.
- Pipe the icing to accentuate Santa’s hat, beard, and coat buttons.
- Apply a little frosting at the back of the mini chocolate chips. Place them onto the Santa to form Santa's eyes. Similarly, apply frosting at the back of the red-hot chocolate chips and place them on Santa to form the mouth of Santa.
- Refrigerate all the miniature Santas for about 90 minutes before serving.
- Serve the Santas by placing them on the top of fudge covered cream filled chocolate cookies or white Oreos.
- Tadaa ! We are Finished.