Print

Christmas Santa Belly Treats


Scale

Ingredients

  • 1 package of chocolate hostess ding dongs
  • 3 egg whites
  • 2 C powder sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tarter
  • Black, Red, and Golden Yellow gel food coloring
  • 4 disposable piping bags with a number 2 tip
  • 1 squeeze bot

Instructions

  1. Unwrap the Ding Dongs and place them on a wax paper on cookie sheet.
  2. Using an electric mixer, combine the egg whites, powdered sugar, vanilla, and cream of tarter and mix until stiff peaks form.
  3. Split the icing into four bowls.
  4. Add a little bit of food coloring into three of the bowls. One color per bowl.
  5. Leave the 4th bowl white.
  6. Scoop a little bit of the red, black, and golden yellow frosting into 3 piping bags and set aside.
  7. Using the remaining amount of the red icing, add 1 tsp of water to thin the icing.
  8. Then, pour that icing into the squeeze bottle.
  9. Add 1 tablespoon of powder sugar into the white icing and mix until combined. The icing will be thick. Then, scoop it into a piping bag.
  10. Using the black piping bag, pipe Santa’s belt in the middle of the Ding Dong.
  11. Using the red piping bag, pipe an outline for the top and bottom part of Santa’s suit.
  12. Fill in the red outline with the thinned red icing in the squeeze bottle.
  13. Fill in the black lines with the black icing in the piping bag.
  14. Let the Ding Dongs dry for 30 minutes.
  15. Using the golden yellow icing, add a square line in the middle part of the belt.
  16. Add 3 black dots in the middle of his suit going vertical.
  17. Let dry for another 30 minutes.
  18. Using the thick white icing, pipe the white trim on the bottom of his suit.
  19. Let ding dongs completely dry for about 1 hour before enjoying!

Recipe Card powered by
shares