Santa Belly Cakes

1. Unwrap the ding dongs and place them on a wax covered baking sheet or a silicone baking mat.

To make the frosting:

1. Using a standing mixer, combine the egg whites, powdered sugar, vanilla, and cream of tarter and mix until stiff peaks form.
2. Divide the icing among four small bowls. Add 2-3 drops red food coloring to one bowl, stirring and adding more coloring if necessary to reach your desired shade.
3. Repeat the above steps in a separate bowl of icing with black food coloring, and finally in a 3rd bowl with the yellow food coloring. Leave the fourth bowl of frosting white.

To decorate:

1. Scoop all of the black icing into a plastic piping bag and set aside. Scoop all of the yellow frosting into a plastic piping bag and set aside.
2. Scoop about 1/3 of the red icing into a plastic piping bag and set aside. Stir 1 teaspoon of water into the remaining red frosting, then pour into a plastic squeeze bottle with a thin tip.
3. Add 1 tablespoon of powdered sugar into the bowl of white icing and mix until well combined. The icing will be thick. Scoop into the remaining plastic piping bag.
4. Using the black piping bag, draw the outline of santa's belt across the middle of the ding dong.
5. Using the red piping bag, pipe an outline for the top and bottom part of santa's suit. The entire ding dong will be outlined now.
6. Fill in the red outline with the thinned red icing in your squeeze bottle.
7. Fill in the black outline with the black icing in the piping bag.
8. Allow to dry for about 30 minutes.
9. Using the golden yellow icing, add a square line in the middle part of the belt to make the buckle.
10. Add 3 black dots in the middle of the top half of the red suit, from top to bottom. These will be the buttons.
11. Let dry for another 30 minutes.
12. Using the thick white icing, pipe the white sherpa on the bottom of the suit.
13. Let the finished Mini Santa Belly Cakes completely dry for about 1 hour to ensure all frosting is set.