Christmas Reindeer Cake
I really love making Christmas cakes. They’re a lot of work and takes me all day to make one but the end result is always worth it. Today I’m going to show you how to make this adorable reindeer cake, perfect for any family get together or dessert on Christmas day! While it may look pretty advanced it’s not actually as difficult as it seems. If you’re a beginner baker then you should definitely give it a go and impress your family!
To make the 3 Layer sponge cake:
- 335g Self Raising Flour
- 3tsp Baking Powder
- 335g Caster Sugar
- 335g Unsalted Butter
- 6 Large Eggs
- Sift the flour into a large mixing bowl and add the butter, eggs, baking powder and sugar.
- Mix together until smooth and fluffy.
- Divide the mixture evenly into 3, grease proof lined, tins.
- Place tins in the oven at 180ºC and bake for 20 minutes, or until they are risen and golden.
- Remove from oven and turn out the cakes onto a wire rack to cool.
To Make the Antlers:
- Antler Templates (you can find these online)
- 340g of Dark Chocolate
- Cake Pop Sticks
- Print out the antler template and place this on a flat surface. Use greaseproof paper to put over the top of the templates and secure it with tape.
- Melt the 340g of dark chocolate in a bowl over boiling water. Make sure to keep a close eye on it as chocolate can burn very easily.
- With the melted chocolate and a teaspoon fill in the antlers. Be careful to not go over the edges.
- Place two cake pop sticks on the antlers, making sure at least half is sticking out the bottom.
- Cover the top half of the sticks with more chocolate and leave to set.
To Make the Buttercream
- 510g of Icing Sugar
- 340g of Butter
- 6tsp of Boiling Water
- 56g of Bourneville Cocoa Butter
- Dissolve the cocoa butter in the boiling water until it becomes a paste.
- Cream the butter to soften it, then add the icing sugar and beat until the mixture turns pale.
- Mix in the cooled cocoa, until it has all blended.
- Red Food Colouring
- Black Food Colouring
- Using a palette knife spread the chocolate buttercream all over the cake, if you need to make more then do so, it’s very easy to do and won’t take up much time. It doesn’t matter if the cake looks messy at this point so don’t worry about smoothing the buttercream.
- Use a piping bag with a star nozzle and fill it with the leftover buttercream.
- Pipe stars all around the cake, starting at the bottom and working up until the cake is completely covered. This will take quite a bit of time and mistakes will probably be made, again don’t worry too much if a star is a bit messy. Just try and make each one as even as possible.
- For the eyes roll out two white pieces of icing into flat, round disks.
- Then roll two small circles out and use the colouring the make them black.
- Press the black circles in the middle of the white circles to resemble eyes.
- For the nose shape the icing into a ball that’s larger than the eyes and apply the red food colouring.
- Carefully place the eyes and nose onto the front of the cake.
- Insert the antlers into the top of the cake. Ensure the sticks are as far in as they can go, to help with stability and also so you don’t see them.
- Marvel at your masterful reindeer chocolate cake!
Isn’t it cute?! I loved making this cake! I know it sounds very complicated but if you just follow this guide step by step, and not reading too far ahead, then you’ll be fine. Let me know in the comments what you think and if you’re planning on making this for Christmas! Don’t forget to subscribe to my blog and follow me on Instagram and twitter too. I will follow all bloggers back. Thanks for reading!