Unwrap the Ding Dongs and place them on a wax-paper- covered baking sheet.
Using a standing mixer, combine the egg whites, powdered sugar, vanilla, and cream of tartar
and mix until stiff peaks form.
Divide the icing equally between three bowls. Leave one bowl white, then put a little black food
coloring in one and red food coloring in the other.
Spoon each color into its own piping bag, reserving some of the red.
Thin out the remaining red frosting with a little water (about 1 teaspoon). It will need to be thin
enough to spread a bit. Add this thinner version of the frosting to the squeeze bottle.
Using the red piping bag, pipe a line around the outer edge of the Ding Dong.
Pipe a straight line across the Ding Dong in the middle of the cake.
Pipe another line about 1/2 inch below that line, curving it slightly (this will be the top of Santa’s
pants). Using these lines as borders, fill in the top and smaller bottom section with the thinned red frosting in your squeeze bottle.
Let dry for about 20 minutes.
Using the black frosting, pipe a black line for Santa's belt through the top red section, then draw a “Y” in the middle of the white part for the, well, you know.
Using the white frosting, squeeze a nice thick line of frosting for the trim at the bottom of Santa’s coat. Let Ding Dongs completely dry for about 1 hour before enjoying!