Bake Santa hats

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Bake Santa hats

Why not bake Santa hats for once? Photo: djd/IBIS-Backwaren/Olaf Rehmert

Bake Santa hats – why not?

You know that for sure. Every year there is the Christmas bakery. But why not try something new? What do you think of baking Santa hats? Christmas is not only a celebration of the family, but also of cherished traditions. For many, this includes baking cookies, stollen, Gingerbread and other goodies. Cookie bakers get to work in the kitchens, stirring, kneading, cutting and decorating.



Bake Christmas classics and Santa hats

At the top of the popularity list are Christmas classics such as Vanilla crescents, cinnamon stars or nut wedges. Friends of sweet nibbles are also looking forward to trying something completely new. Christmas hat truffles with IBIS Lemon Mini Cakes, for example, are eye-catchers and a pleasure to taste. With this recipe you can bake the Santa hats.

Recipe tip: Christmas hat truffle

Ingredients for baking Santa hats (for 20 pieces):

For the truffle batter:

1 pack of IBIS Mini Cakes with lemon flavor
a tablespoon of apricot jam
1 tsp vanilla paste
45 g weiche Butter
80 g double cream cheese at room temperature
60 g icing sugar

For decoration:

200g red candy melts
1 tbsp coconut oil
50 g white couverture
150 g grated coconut
50 g white fondant

Bake Christmas hats – Here’s how:

1. Crumble the IBIS Mini Cakes in a bowl. In a second bowl, whisk together the apricot jam, vanilla paste, butter and cream cheese until creamy. Sift the powdered sugar over it and whisk. Add the crumbled mini cakes and knead everything with your hands to form a smooth dough.

2. Divide the mass into 20 parts of approx. 20 g each. Roll each one into a ball in your hands. Then gently shape into cones. Spread on a plate and let set in the fridge for about 2 hours.

3. Melt the candy melts with the coconut oil in a hot water bath while stirring. Remove from stove. Briefly dip the cold, firm cones individually into the candy melts using two forks. Then place on a wire rack to drain and set. If the candy melts cool down too much during this time, simply heat them up again.

4. Chop the white couverture and melt in a hot water bath while stirring. Spread the grated coconut in a shallow bowl.

5. Now dip the cones one by one with the bottom side first briefly into the melted chocolate, then into the desiccated coconut. Then place back on the wire rack.

6. Roll 20 small balls out of the white fondant. Glue the balls onto the top of the hats using the remaining melted chocolate. If desired, brush the balls thinly with a little melted chocolate and sprinkle with the remaining coconut flakes. Store the Santa hat truffles in the refrigerator and consume within five days. Baking Christmas hats is fun.

More recipe tips

Don't you just want to bake Santa hats? There are also more recipe tips at – for example for a Christmas trifle.


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Or bake these cookies according to our video recipe



Bake Santa hats
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Baking Christmas hats source: djd and IBIS baked goods

Text Baking Christmas hats: djd and IBIS baked goods
Christmas hats baking photos: djd and IBIS-Backwaren as well as Olaf Rehmert

Bake Santa hats

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn