Last week I showed you how to make a Gingerbread City in a jar, but today I have a super chocolaty idea for you.
A cute proposal to cheer your Christmas table up: a Santa Claus reindeer cake.
This cake is easy to make – it only needs some time (like every decorated cake does). 😉
To save time, I suggest that you make the sugar paste decorations 1 or 2 days in advance (in this way, they’ll dry completely).
You can bake and fill the cake the day before (if you want to make condensed milk at home you can follow this recipe) and finish the cake on the day with your pre-made decorations.
Pre-heat the oven to 180°C.
Whisk the eggs and the sugar until white and fluffy.
In a second bowl, whisk together the milk, the vegetable oil and the vanilla extract. Add this mixture to the eggs and whisk for 1 minute.
In another bowl, sift the flower, the cocoa powder and the baking powder. Add the dry ingredients to the egg mixture and whisk for less than a minute until combined.
Butter and flour two 6-inch baking tins and pour half the batter in each.
Bake for 40 minutes (after which remember to check, using a toothpick, if they’re completely cooked in the middle).
Let them chill completely.
Add the water and the sugar to a pan. Turn the heat on. Cook until the sugar is completely dissolved. Let it chill.
Cocoa Camy Cream
Sift the cocoa powder into the double cream. Whisk until firm. Set aside. In a second bowl, whisk the mascarpone cheese for a minute. Keep whisking while you add the condensed milk, very slowly. Add the cocoa cream to the mascarpone mixture, slowly moving your spatula from the bottom to the top. (Divide the cocoa camy cream in two: save one third of filling for the decoration).
Cut both the cakes in half horizontally.
Take the first layer, brush some sugar syrup and cover with come Cocoa Camy Cream, sprinkle with the mini chocolate crispies and cover with another layer of chocolate sponge. Repeat with the other layers. Put the cake in the fridge for at least 2 hours. After that cover the outside of the cake with the leftover filling, smoothen it and put back in the fridge for 1 hour (If needed, add a second external layer of cocoa camy cream).
With the leftover cream, you can make the reindeer's tuft of hair.
Take some white sugar paste. I recommend making the decoration at least the day before (even better, 2 days before), to be sure everything is stable and dry.
Roll the sugar paste 1 cm high and cut out the antlers .
Put a wooden skewers through to support them and let them dry (at least overnight).
Make a small ball with the red sugar paste. Brush a bit of water on top and glitter on the surface.
Using the black sugar paste, make the eyes.
Paint the horns with gold food colouring and let it dry.
Roll some brown sugar paste and make the ears, putting a toothpick through them. Roll some white sugar paste and make the inside of the ears. Stick them together with some water. Paint the inside with gold food coloring. Let everything dry.
Take the cake out of the fridge.
Stick the antlers, the ears, the eyes and the nose on the cake. Dye some fresh cream with green food coloring and make the decoration at the base of the cake. Add some red candies/smarties to finish.