This festive cake takes the popular unicorn cake and does a Christmas makeover.
What you need
- 2 batches pound cake (we used pound cake for this project as it is more dense).
- fat daddio chocolate flavoured brown fondant - 2lb
- 6 x 3 cakes pans
- 2 lolli sticks or skewers
- Food coloring (Christmas Colours)
- Edible luster dust
- Unicorn Ear Cutter (optional you can draw a leaf shape)
- Free Printable Antler Template
- Cake Board (optional)
- Piping tips (1M Open Star, 2D Closed Star, 6B Larger Open Star)
- Buttercream icing - 1 recipe
- CMC Powder (Tylose Powder) to make the fondant antlers and ears stiffen
Make the antlers and ears
- The antlers need to be made at least 48 hours before the cake so there is time for them set. Mix a small amount of the Fat Daddio chocolate brown fondant with a heaped teaspoon. Kneed fondant till the CMC powder is well distributed.
- Print and cut out the antler templates
- Roll out fondant to appoximately 1/8" thick
- Place your template on the fondant and cut around
- Place cut out antlers on wax or parchment paper to dry for the first 24 hours on one side.
- 24 hours later flip antlers over to help dry completely.
- Once the antlers are hard attach lolli sticks or skewers with a bit of melted chocolate (leave approximately 3" of stick below the the antlers).
- Let chocolate harden and place aside till cake is decorated in an open container in a dry area. ( not in the fridge)
Make the Cake
- Follow our pound cake recipe
- Once your cakes have baked and cooled trim any rough edges and level the tiers.
- Use buttercream icing to place the two tiers together and crumb coat the cake. (a crumb coat is light layer of frosting that you can still see the cake through - we are just giving the fondant something to stick to).
- roll out your fondant to 1/8" thick and 20" accross
- Place the fondant centered on cake and smooth down (you can use your hands but (shameless plug here) if you try a fondant smoother you will never go back).
- Trim the excess around the bottom of the cake.
- Make 3 bowls of buttercream - add different food colors to each pot ( we used Americolor Super Red, Leaf Green, Bright White).
- Starting with the biggest tip - this is going to be your most dominant color ( we used green) and start piping rosettes (make a small circle to give a larger effect). Place these sporatically up the "spine" of the cake and where the forehead of your reindeer is.
- Use the piping bags with the other colours to drop smaller flowers in between the the rosettes
- Draw the eyes with Roxy and Rich Highlighter Gold Luster dust mixed with alcohol to make a paint - you can also use edible markers.
- Stick the antlers into the top of the head and push lightly down until they are flush with the top of the cake.
- Roll out a small ball of fondant (either brown for a plain reindeer or red for rudolph) and stick to the face using a little melted chocolate as glue.