COOKIES on the DR. OETKER website

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Reindeer Cake

Ho ho ho! Celebrate Christmas with a whole lot of joy with this Reindeer Cake!

12 slices

Some skill required 240 minutes

Ingredients

Ingredients

For the recipe Reindeer Cake

For Cake:

1 box Dr. Oetker Nona Sponge Cake Vanilla
100 g Butter (Room Temperature)
5 Eggs (Large)
100 ml Water

For Cream:

400 g Whipping Cream
50 g Desiccated Coconut
3 tbsp Dr. Oetker Nona Cocoa Powder

For Decoration:

100 g White Fondant Icing
Dr. Oetker Nona Cocoa Powder
4 skewers
100 g Whipping Cream
Black Food Colouring
Dr. Oetker Nona Rose Red Colour
Dr. Oetker Nona Hundreds & Thousands

preparation

Preparation

1

For cake, preheat oven to 180°C. Line a 2x 6 inch round cake pans with grease proof paper. Place Dr. Oetker Nona Sponge Cake Vanilla, eggs and water in a mixing bowl. Mix at high speed for 6 minutes. Add in butter and mix at low speed for 1 minute or until batter is light and fluffy. Divide the batter into 2 separate cake pans. Pour the mixture into the cake pan and bake at 180°C for 30 minutes. Turn the cake out onto a wire rack, set aside until the cake completely cool. Slice the cake into half (horizontally) using a long serrated knife.

2

To make the cream, beat 200g of whipping cream at high speed until stiff peaks form. Fold in the desiccated coconut, mix well. In a separate bowl, mix the remaining whipping cream with cocoa powder at high speed until stiff peaks form.

3

Place half of a cake on a serving plate. Spread a layer of whipped cream, lay another half of cake on top. Repeat till 4th layer of cake, cover the top and sides of the cake with cocoa whipped cream.

4

For decoration, mix the white fondant icing with cocoa powder to achieve a beige-brown colour. Separate around a quarter of the fondant and add further cocoa powder for one of the fondants to achieve a medium-brown colour. Roll the beige-brown fondant to a thickness of 5 mm, cut out two antlers and insert a skewer into the base of each antler. Roll the remaining beige-brown fondant to a thickness of 2 mm and cut out two small drop shapes for the insides of the ears. Roll the medium-brown fondant to a thickness of 3 mm and cut out two larger drop shapes for the outsides of the ears. Use a little water to stick the small drops insides of the large drops to form the ears and then wrap the bottom of each ear around a skewer. Place all of the fondant pieces on a baking tray lined with baking paper. Keep in refrigerator for 10 minutes to allow it slightly hard.

5

Beat the whipping cream at high speed until stiff peak. Mix 1tbsp of whipped cream with black food colouring in a bowl and pipe the eyes onto the side of the cake. In a separate bowl, mix 2tbsp of whipped cream with rose red colour and use a piping bag to pipe on the nose. Add cocoa powder to the rest of the whipped cream to achieve a beige-brown colour, and use a piping bag with a star nozzle to pipe rosettes and dots on the top of the cake. Insert the prepared ears and antlers into the cake and decorate with sprinkles.