Shape the ears, antlers and leaves a few days before serving the cake, so that they have time to dry. Use decoration tools or a knife to create the desired shape. Attach the antlers to lolly sticks, and stick them into the cake.
Bake a tall cake in the delicious flavour of your choice. Alternate sponge cake bases and filling. Prepare a buttercream and spread a thin layer over the entire cake.
Roll out white sugarpaste thinly, and use it to cover the cake. Place the cover over the cake, gently pull out the sugarpaste and smooth it with your hands. Use a smoother to produce a smooth finish and nice edges. Then carefully cut off the excess around the cake.
Roll out brown sugarpaste thinly, enough to cover the entire cake. Place it over the cake and then cut away two curved areas, which will be white. Alternatively, you can carve out these areas before placing the sugarpaste on the cake.
Roll a few little balls of white sugarpaste and flatten them. Then attach them as spots on the reindeer’s forehead.
Roll some black sugarpaste into two thin logs and press them on to make eyes. Roll thin little lines to make eyelashes.
Roll small balls of pink sugarpaste to make berries and a big nose.
Glue on ears and leaves with edible glue. Stick on the antlers with lolly sticks.
Is it time for a holiday party? Make your own delicious Christmas cake – it is sure to be a gorgeous focal point for your Christmas table! Remember to make the reindeer antlers, ears and holly cake toppers the day before, so that the pieces have time to dry. Let the sugarpaste air-dry. Tip! Sprinkle your work surface with potato flour before you start working with sugarpaste, to prevent it from sticking.