Reindeer Cake Recipe – Blogmas Day 8
I’ve always wanted to make a Christmas cake, but have never been a fan of fruit or blueberries which seems to be what most people fill their Christmas treats with. You know I’m a sucker for animals, especially christmas animals, especially especially cute reindeer so I decided why not make a reindeer cake!
To make this cute Reindeer Cake you need:
2 Sandwich Tins
6 Medium Eggs
425g Softened Butter
300g Caster Sugar
300g Self Raising Flour
2 Teaspoon Baking Powder
250g Milk Chocolate
1 Red lolly
*Food Colouring if you want different coloured sponge layers.
This cake is made from 4 separate layers – the below steps will make you two layers.
I attempted to make my layers green, red, green, red (although I’ll be honest it didn’t work out great!) So I did the first two tins with green food colouring and the second with red. It’s completely up to you if you want coloured layers or plain sponge.
1. Line your two sandwich cake tins with baking paper.
2. Preheat your oven to 180 degrees.
3. 150g Caster Sugar, 150g Self Raising Flour, 1 Teaspoon Baking Powder.
Mix all of your dry ingredients into a bowl.
4. 150g Softened Butter, 3 Medium Eggs.
Add in your butter and mix until there are no lumps. Slowly add in your eggs and continue to mix.
*IF you want coloured sponge cake layers this is your time to add in the Food Colouring.*
5. Divide your mixture evenly into your two baking tins.
6. Bake for 25 minutes.
7. Leave your cakes aside for 5 minutes to cool.
Repeat steps 1-7 so you end up with 4 cake layers.
8. Buttercream Icing.
I used Betty Crocker Buttercream Icing but you could use your own homemade buttercream icing or a different brand. Spread a thin layer and sandwich your cakes together.
9. Flatten the edges of your cake.
Wait until your cake is completely cooled and carefully smooth the edges of your cake with a knife until flat.
To create the chocolate ganache (covering for the cake) you need:
125g Softened Butter
1. Half fill a medium saucepan with water and heat until it begins to bubble. Place your butter and chocolate into a heat resistant bowl and place on top. Stir until completely melted. Remove the bowl from the top of the saucepan.
2. Spread your chocolate across your cake.
3. Pop in your red lolly for Rudolph’s nose and place the cake in the fridge for 2 hours to set.
Whilst your cake is setting it’s time to create the antlers and eyes!
To create the antlers I stuck gold tissue paper on top of an old cereal box. I then cut out two antler shapes and attached toothpicks at the bottom so they’d stand up in the cake.
I repeated the same with black card for the eyelashes and similarly attached toothpicks to pop in the front. (Make sure they’re straight before puncturing your cake!)
Last two steps are of course
Take a photo of your Reindeer Cake and tag me on Instagram!
Eat and Enjoy!
What do you think of my Reindeer Cake? I’m actually super proud, it’s probably the most successful recipe I’ve made!
What are your favourite Christmas Recipes?