For the cake:
350 g of plain flour
100 g of cocoa powder
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon of salt
2 eggs
170 g of vegetable oil
2 teaspoons of vanilla extract
230 ml of milk
240 ml of boiling water
For the icing:
300 g of butter
400 g of icing sugar
4 table spoons of cocoa powder
1 teaspoon of vanilla extract
For the reindeer decoration:
Your butter cream icing
Red fondant icing
2 white chocolate buttons
2 skewers
300 g of milk chocolate
Preheat oven to 180 c
1. In a bowl sift together the caster sugar, flour, baking soda, baking powder, cocoa powder and salt
2. In a separate bowl, combine the eggs, milk, and water.
3. Slowly mix the wet ingredients into the dry ingredients until full combined
4. Add the vanilla extract and the oil.
5 Separate the mixture in to two greased cake tins. Should take about 15-30 minutes to cook.
6. Once the cakes are cook set to one side to cool completely before attempting to decorate.
While the cakes cook it is probably the best time to start creating the decorations so that they have enough time fully set.
7. Melt the milk chocolate in the microwave for a minute (keep checking it). place the antler template underneath some grease proof paper, the fill this out with the melted chocolate. attach a stick to each antler before securing it with more chocolate then leave to harden
(Be sure to leave half of the stick hanging off the bottom of the antler to secure it into the cake)
you will want to create quite a thick layering of chocolate to strengthen it a little more
8. Place a small dab of the chocolate icing in the centre of the chocolate buttons to form the pupils of the eyes.
9. Roll out a reasonable size ball if the red fondant to later form the nose.
10. While the cakes cool, in a bowl sift together the icing sugar and the cocoa powder, before mixing in the butter to create the icing, once this is all combine add the vanilla extract
If the mixture feels to stiff try adding a couple of teaspoons of milk
11. Once the cakes are completely cooled spread a small amount of the icing on top of one of the cakes then stack the other on top.
12. Spread a thin layer of icing all around the cake, don`t worry about it being neat the main purpose of this layer is to lock in any stray crumbs.
13. Place the rest if the icing in a piping bag fitted with a small star nozzle, and ice little stars all the way around the cake until it is completely covered, leave this to set (30-60 minutes to allow the icing to stiffen)
14. Insert the two antlers to the top of the cake pushing them in as far as they will go, firmly push on the eyes and the nose.
as the nose may be quite weighted, try using a cocktail stick to secure it in place.
6. Once the cakes are cook set to one side to cool completely before attempting to decorate.
While the cakes cook it is probably the best time to start creating the decorations so that they have enough time fully set.
7. Melt the milk chocolate in the microwave for a minute (keep checking it). place the antler template underneath some grease proof paper, the fill this out with the melted chocolate. attach a stick to each antler before securing it with more chocolate then leave to harden
(Be sure to leave half of the stick hanging off the bottom of the antler to secure it into the cake)
you will want to create quite a thick layering of chocolate to strengthen it a little more
8. Place a small dab of the chocolate icing in the centre of the chocolate buttons to form the pupils of the eyes.
9. Roll out a reasonable size ball if the red fondant to later form the nose.
10. While the cakes cool, in a bowl sift together the icing sugar and the cocoa powder, before mixing in the butter to create the icing, once this is all combine add the vanilla extract
If the mixture feels to stiff try adding a couple of teaspoons of milk
11. Once the cakes are completely cooled spread a small amount of the icing on top of one of the cakes then stack the other on top.
12. Spread a thin layer of icing all around the cake, don`t worry about it being neat the main purpose of this layer is to lock in any stray crumbs.
13. Place the rest if the icing in a piping bag fitted with a small star nozzle, and ice little stars all the way around the cake until it is completely covered, leave this to set (30-60 minutes to allow the icing to stiffen)
14. Insert the two antlers to the top of the cake pushing them in as far as they will go, firmly push on the eyes and the nose.
as the nose may be quite weighted, try using a cocktail stick to secure it in place.
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