Decorated in the popular Unicorn style, this Chocolate Christmas Reindeer Cake is a fresh and modern dessert idea for Christmas day!

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Chocolate Cake Ingredients
  • 3 Eggs
  • 175g Caster Sugar
  • 175g Butter/Margarine
  • 175g Self Raising Flour
  • 1 ½ tsp Baking Powder
  • 35g Cocoa Powder
  • 6 tbsp Boiling Water
Chocolate Cake Recipe

Beat together the eggs, sugar, butter, flour and baking powder, until smooth.

Place cocoa into another small bowl and add water a little at a time until a smooth paste. Add to the cake mix and mix in.

Place mixture into an 8” round tin (PME - 84411) and bake at 180 degrees C for approx. 30 minutes. Leave to cool in the tin for a few minutes and then turn out onto a cooling rack to cool completely.

Please Note: You will require this recipe x 2 to achieve a depth needed for this style of cake. Sandwich together with a filling of your choice, and trim around the side if necessary. Mask with a thin coating of buttercream.

Buttercream Recipe
  • 500g Butter or Margarine
  • 1kg Icing Sugar

Beat icing sugar gently into the butter until soft and fluffy. Colour a little of the buttercream green, (for piping around the base) and to make chocolate buttercream, add 30g cocoa powder to the remainder (with some melted chocolate if wished)

To Decorate You Will Need
  • 10" Round Red Drum Board (06RRWD10)
  • Cake Star Plain Smoother / Scraper - Set of 2 (84892)
  • White Modelling Paste - 250g (0601942)
  • Cake Star Disposable Piping Bags - Pack of 12 (84798)
  • Jem Open Star Piping Nozzle -1M (84964)
  • Colour Splash Food Colouring Gel - Christmas Red - 25g (0675075)
  • Colour Splash Food Colouring Gel - Forest Green - 25g (0675070)
  • Colour Splash Food Colouring Gel - Black - 25g (0675062)
  • Colour Splash Food Colouring Gel - Dark Brown - 25g (0675076)
  • Culpitt Holly and Berry Christmas Sugar Decorations - Pack of 12 (06291)
  • Sugarflair Radiant Gold Lustre (54401)
  • Sugarflair Rejuvenator Spirit - 14ml (5501)
  • Sable Paintbrush - 2 (0683255)
  • Cake Star Brush-on Glue Pen - 2ml (75154)
Antlers

Use white modelling paste, starting with two ‘sausage’ shapes. Cut into these to create ‘branches’, and shape. Push a piece of spaghetti into base of each and push through the main stem of the paste, leaving a little protruding from the base. This will help the antlers to hold their shape.

Ears

Colour a small amount of modelling paste with the brown Colour Splash food colouring gel. Cut out two ears using a template if necessary, and cut two smaller shapes the same for the ear linings. Glue together, placing a length of spaghetti in between for stability (leave a short length protruding at the base). Leave to dry.

Eyes & Nose

Ears - Shape these with black paste and leave to dry.

Nose - Make a slightly flattened circle of red paste and leave to dry.

Cake

Place cake onto drum board. Spread a thick layer of chocolate buttercream onto the side of the cake. Keep sufficient in reserve for piping the mane.

Using smoother/scraper, smooth the buttercream all around the cake (You may have to repeat this once or twice to obtain a neat and smooth finish) Neaten around the base and the top edge. Spread a layer onto the top of the cake and use scraper to achieve a smooth finish. Neaten the top edge.

Mix the radiant gold lustre with rejuvenator spirit, and paint the antlers and inner ear linings. Allow to dry. Mark where the antlers and ears will be placed on the top of the cake. Place chocolate buttercream kept back, into a piping bag fitted with 1M nozzle, and pipe a ‘mane’.

Add the ears and antlers to the top of the cake. Paint a second coat of gold onto the antlers at this stage if required. Add eyes and nose to front of cake. You may need to use a strong glue to anchor the nose. (use ‘gunge’ glue - paste mashed with glue to a tacky consistency).

Place green buttercream into a piping bag fitted with the 1M nozzle and pipe a garland (rosettes, shells or rope design) around the base of the cake. Add holly and berry sugar decorations to decorate.

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