If you’re looking to wow your friends and family with a dessert that’s as stunning as it is delicious, you’ve just found your new favorite. The Santa Claus Dome Cakes Recipe is this magical treat I fell in love with last holiday season—soft, creamy vanilla mousse surrounded by a delicate sablé cookie base, all glazed in a glossy red reflection that screams festive cheer. Trust me, once you try this, you’ll be making it every year.
Why You’ll Love This Recipe
- Show-stopping Presentation: These domes look like little Christmas miracles that will impress guests instantly.
- Light and Creamy Texture: The vanilla mousse is so fluffy yet rich, it melts on your tongue.
- Perfect Balance of Flavors: The buttery sablé cookie base pairs beautifully with fresh strawberries inside the mousse.
- Make-Ahead Friendly: Freeze the domes and glaze them just before serving, making your holiday prep stress-free.
Ingredients You’ll Need
The magic of this Santa Claus Dome Cakes Recipe comes from combining simple but quality ingredients into something extraordinary—fresh strawberries for a juicy surprise, velvety vanilla mousse, and a crisp sablé base to hold it all together.
- Heavy cream: Make sure it’s cold for perfect whipping.
- Whole milk: Brings richness to the custard base.
- Vanilla bean or extract: Fresh vanilla bean adds the ultimate flavor, but extract works well too.
- Egg yolks: Gives the mousse structure and creaminess.
- Granulated sugar: Balances the flavors and sweetens the mousse just right.
- Powdered gelatin: Essential for setting up the mousse and the glaze properly.
- Fresh strawberries: Small ones work best to fit nicely inside the domes.
- Unsalted butter: For the sablé cookie base, room temperature is key.
- Powdered sugar: Keeps your cookie base tender.
- All-purpose flour: Builds the cookie’s structure.
- Salt: A pinch enhances all the flavors.
- Glucose syrup: Helps give the mirror glaze its shiny texture.
- Sweetened condensed milk: Adds creaminess and an irresistible sheen to the glaze.
- White chocolate: Finely chopped for smooth glaze and decorations.
- Red gel food coloring: To get that bright Santa-hat red glaze.
Variations
I love to tweak this Santa Claus Dome Cakes Recipe to suit different tastes and occasions. Whether you’re looking to make it gluten-free or add a twist of flavor, there’s plenty of room to play around.
- Chocolate Mousse Variation: I once swapped the vanilla custard for a dark chocolate one—my family went crazy for the rich, festive twist.
- Gluten-Free Adaptation: Using almond flour instead of all-purpose flour for the sablé base works perfectly and adds a lovely nutty flavor.
- Berry Mix: Instead of just strawberries, try popping in raspberries or blueberries for a colorful surprise inside.
- Alcohol Infusion: Adding a splash of Grand Marnier to the mousse creates an adult-friendly holiday delight.
How to Make Santa Claus Dome Cakes Recipe
Step 1: Bloom the Gelatin and Warm the Milk
Start by soaking 6 grams of powdered gelatin in 30 ml of cold water for about 10 minutes. This blooming process is crucial—if your gelatin isn’t fully bloomed, your mousse won’t set properly. While that’s happening, gently heat whole milk with your vanilla bean or extract over medium heat—warm it enough for the vanilla to infuse, but don’t let it boil, or you’ll lose that delicate flavor.
Step 2: Prepare the Custard Base
Whisk the egg yolks and granulated sugar until pale and slightly thickened—this step helps build the mousse’s silky texture. Slowly pour the warm milk into the egg mixture while whisking to avoid scrambling the eggs. Return everything to the pan and cook gently, stirring constantly, until it reaches about 82°C (180°F) and thickens just a bit. Then remove from heat and stir in your bloomed gelatin until it’s fully melted. Let this cool at room temperature—it’ll be easier to fold the cream in once it’s not too warm.
Step 3: Whip the Cream and Fold into Custard
Whip your cold heavy cream until soft peaks form. I can never stress enough how important cold cream is here—room temperature cream won’t whip well, and your mousse will suffer. Gently fold the whipped cream into your cooled custard base, taking care to keep it light and airy. This is where the mousse takes on that luscious texture you’ll fall in love with.
Step 4: Fill the Dome Molds
Spoon a little mousse into each silicone dome mold, then nestle one fresh strawberry in the center. Cover the strawberry with more mousse until the mold is brimmed and smooth on top. This layering keeps a juicy surprise inside every bite. Pop them into the freezer to harden overnight—this is a key step since the domes have to be fully frozen before moving on.
Step 5: Make the Sablé Cookie Base
While your mousse sets, mix butter softened to room temp with powdered sugar until smooth, then add egg yolk and vanilla. Stir in the flour and salt just until it comes together. Roll your dough out evenly between parchment sheets to about 4 mm thickness and chill in the fridge for 30 minutes. Use a cookie cutter slightly larger than your dome molds to cut rounds, then bake at 170°C (340°F) for 12–14 minutes until lightly golden. Once cooled, these provide that irresistible crunch paired with creamy mousse.
Step 6: Prepare the Red Mirror Glaze
Bloom the gelatin again—this time 10 grams in 60 ml water. Bring sugar, glucose syrup, and water to a boil until it hits 103°C (217°F). Remove from heat, stir in condensed milk and your bloomed gelatin to melt. Pour over chopped white chocolate and let it sit for a minute before blending with an immersion blender until perfectly smooth. Add red gel food coloring gradually until you nail that bright Santa hat red. Cool to around 32–35°C (90–95°F) so it’s fluid but won’t melt the mousse when you pour.
Step 7: Glaze and Assemble the Cakes
Remove frozen mousse domes from molds and place each on a sablé cookie base. Pour the mirror glaze carefully over the domes, letting it coat evenly and drip off for that perfect glossy finish. Let the glaze set for a few minutes in the fridge before decorating with white chocolate rings and balls to mimic Santa’s hat details—it’s these little touches that make the dessert truly festive.
Pro Tips for Making Santa Claus Dome Cakes Recipe
- Gelatin Precision: Always bloom your gelatin properly to avoid lumps or a mousse that won’t set firmly.
- Thermometer Use: Cooking the custard to the right temperature ensures a smooth, creamy texture and safety from raw eggs.
- Chill for Clean Cuts: Freezing the domes fully before glazing helps avoid melting and keeps your shape flawless.
- Cookie Thickness: Don’t roll your sablé dough too thin; otherwise, it becomes too fragile to support the mousse dome.
How to Serve Santa Claus Dome Cakes Recipe
Garnishes
I like to keep garnishes simple but elegant—sprinkle a little edible shimmer dust on top of the glaze for extra sparkle, or add tiny candied holly leaves for charm. Fresh mint leaves on the side add a nice pop of color too, especially if you’re serving these at a festive party.
Side Dishes
Pair these dome cakes with a warm cup of mulled wine or spiced hot cocoa. If you want a light accompaniment, a fresh berry salad or a dollop of citrusy whipped cream balances the richness beautifully.
Creative Ways to Present
For holiday gatherings, I like serving each Santa Claus Dome Cake on a small gold-rimmed dessert plate with a tiny sprig of rosemary for that pine scent. I’ve also tried arranging several on a mirrored tray surrounded by fairy lights—it’s like a little winter wonderland on your table!
Make Ahead and Storage
Storing Leftovers
Because the mousse domes freeze so well, I usually keep leftovers frozen in an airtight container for up to a week. It’s perfect if you want to prep in advance or have unexpected guests swing by.
Freezing
If you’re not planning to serve right away, freeze the domes in their molds overnight and then transfer to a sealed container. Freeze for up to 2 weeks. When you’re ready, glaze them straight from the freezer for the best finish and texture.
Reheating
No reheating needed here! Just let frozen domes sit in the fridge for 2-3 hours before serving to thaw gently. This keeps the mousse creamy and the sablé base crisp—no soggy bases here!
FAQs
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Can I make the Santa Claus Dome Cakes Recipe dairy-free?
Yes! You can substitute the heavy cream and whole milk with coconut cream and almond milk, respectively. Keep in mind that the texture will be a bit different, but it still works nicely. Be sure the coconut cream is well-chilled before whipping.
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How do I prevent the mirror glaze from cracking?
The key is temperature control. Make sure your glaze cools to the recommended 32–35°C before pouring it over your frozen domes. Pouring it too hot causes the glaze to break and lose its shine.
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Can I prepare the domes without silicone molds?
While silicone dome molds give the best shape and easy release, you can use metal dome molds or even small bowls lined with plastic wrap. Just be careful when unmolding so you don’t damage the delicate mousse.
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How long does the glaze stay glossy after glazing?
The mirror glaze stays shiny for about 24 hours if you store the cakes in the fridge uncovered or lightly covered. Avoid tightly wrapping them, as condensation can dull the finish.
Final Thoughts
I absolutely love how the Santa Claus Dome Cakes Recipe combines show-stopping looks with delicious flavors, making it perfect for holiday celebrations or any special occasion where you want to impress without stress. When I first made these, everyone’s jaws dropped—and yours will too, especially when you crack into that strawberry center! Give it a try, and I promise you’ll be hearing “Can you make these again?” for years to come.
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Santa Claus Dome Cakes Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 13 hours 45 minutes
- Yield: 6 domes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These Santa Claus Dome Cakes are a delightful festive dessert featuring creamy vanilla mousse with fresh strawberries encased in a vibrant red mirror glaze on a buttery sablé cookie base. Perfect for holiday celebrations, each dome presents a luxurious blend of smooth textures and striking colors that capture the magic of Christmas.
Ingredients
Vanilla Mousse
- 300 ml heavy cream (cold)
- 250 ml whole milk
- 1 vanilla bean or 2 tsp pure vanilla extract
- 3 egg yolks
- 80 g granulated sugar
- 6 g powdered gelatin (about 2 tsp) + 30 ml cold water
- 6–8 fresh strawberries (small, stem removed)
Sablé Cookie Base
- 120 g unsalted butter (room temperature)
- 80 g powdered sugar
- 1 egg yolk
- 200 g all-purpose flour
- Pinch of salt
- 1 tsp vanilla extract
Red Mirror Glaze
- 150 g sugar
- 150 g glucose syrup
- 75 ml water
- 100 g sweetened condensed milk
- 150 g white chocolate (finely chopped)
- 10 g powdered gelatin + 60 ml water
- Red gel food coloring
Decorations
- 100 g white chocolate for the ring and ball
Instructions
- Bloom the gelatin for the mousse: Combine 6 g powdered gelatin with 30 ml cold water in a small bowl and let sit for 10 minutes until fully bloomed to prepare it for incorporation into the mousse.
- Heat the milk and infuse vanilla: In a saucepan, warm the whole milk and vanilla bean or extract over medium heat until hot but not boiling, then remove from heat to extract the vanilla flavor.
- Prepare the egg yolk mixture: In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened, forming the base for the custard.
- Cook the custard base: Gradually pour the warm milk into the egg yolk mixture while whisking to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring gently, until it reaches 82°C (180°F) and thickens lightly.
- Incorporate gelatin and cool: Remove the custard from heat, stir in the bloomed gelatin until completely dissolved, then allow the mixture to cool to room temperature.
- Fold in whipped cream: Whip the cold heavy cream to soft peaks and gently fold it into the cooled custard base until smooth and uniform to create a light mousse.
- Fill molds with mousse and strawberries: Spoon a small amount of mousse into each silicone dome mold, place one whole strawberry in the center, then cover with more mousse until the mold is filled and smooth the tops evenly.
- Freeze the mousse domes: Place the filled molds in the freezer and let them freeze overnight until solidified for easy glazing later.
- Make the sablé cookie dough: Cream together the butter and powdered sugar until smooth. Add the egg yolk and vanilla extract, then mix in the flour and salt to form a dough.
- Roll and chill the dough: Roll the dough out between parchment papers to a thickness of 4 mm, then chill in the refrigerator for 30 minutes to firm up.
- Bake the cookie bases: Cut rounds slightly larger than the dome molds from the dough and place on a parchment-lined baking sheet. Bake at 170°C (340°F) for 12–14 minutes until lightly golden, then cool completely.
- Bloom the gelatin for the glaze: Combine 10 g powdered gelatin with 60 ml water in a small bowl and let sit for 10 minutes until fully bloomed.
- Heat syrup base for glaze: In a saucepan, bring the sugar, glucose syrup, and water to a boil and cook until it reaches 103°C (217°F).
- Finish the glaze: Remove syrup from heat; stir in sweetened condensed milk and the bloomed gelatin until fully dissolved. Pour mixture over chopped white chocolate and let sit for 1 minute.
- Blend and color the glaze: Use an immersion blender to blend the glaze until smooth. Add red gel food coloring until achieving bright Santa hat red. Cool to 32–35°C (90–95°F) before using.
Notes
- Ensure the milk is warm, not boiling, to prevent curdling when mixing with egg yolks.
- Folding the whipped cream gently into the custard maintains the mousse’s light texture.
- Freezing the mousse domes overnight helps achieve a smooth finish when glazing.
- The sablé cookie base adds a buttery, crisp contrast to the creamy mousse.
- Use an immersion blender carefully to avoid incorporating air bubbles into the mirror glaze.
- The glaze temperature must be right for proper coverage without melting the mousse.
- You can prepare the decorations ahead of time with white chocolate to add festive touches.
Nutrition
- Serving Size: 1 dome (approximately 150 g)
- Calories: 420
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg
