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How To Create A Reindeer Carousel Cake

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This festive carousel cake featuring whimsical reindeer would make a spectacular cake for children and adults this Christmas. You can simplify the design to create a single tier cake or even change the colour to suit the theme of your party.

Covering the Cake and Board

1.

Covering the petal cake board in sugarpaste is not essential but it does create an elegant look. Brush the board with a little cooled boiled water, then dust your work surface with icing sugar and knead and roll out approximately 500g (1lb 2oz) of white sugarpaste. Lift up and place onto the board, and smooth over with a cake smoother for a professional finish. Cut off any excess icing around the edge of the board with a small palette knife and decorate the board with a ribbon, attached with double sided tape. If you prefer not to cover the board in icing, use a gold or coloured board to match the colour theme of your cake.

2.

Knead and roll out approximately 750g of true red sugarpaste large enough to cover the top and sides. Use a cake smoother to achieve a professional finish all over the cake. Carefully place a palette knife under the cake, lift and place on the covered board, attaching with a little royal icing.

Decorating the Cake

3.

Use a white doily to make the roof of the carousel. Make one cut into the centre of the doily, curl it around and cellotape (or staple) underneath to create a cone which will neatly sit on top.

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4.

We used stripy cake pop straws instead of drinking straws as they are much sturdier, enabling you to push them firmly into the cakes. If you can only get hold of drinking straws, insert long plastic dowels into them to offer some extra support. Make a quick template out of card or greaseproof paper to gauge where the straws go then push seven straws into the cake, cutting them all off at the same height.

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5.

Secure a hessian ribbon around your cake, and wrap your red starry ribbon over the top and fix into place to create a layered effect. Use the small triple holly plunger cutter to create holly leaves and make berries using a tiny amount of red Sattina sugarpaste. Place the holly around the edge of your cake using a dab of royal icing. You can also make festive snowflakes to scatter over your cake using the small snowflake plunger.

The Reindeer Cookies

6.

Decorate each of the 6 reindeer cookies individually. Take the first cookie and spread it with a really thin layer of either edible glue or piping gel, being careful that it doesn’t spread down the side of the cookie (using a brush helps to prevent this!) Create a golden brown sugarpaste using the chestnut and honey gold paste colours and roll out to around 5mm thick. Dab with a cornflour pouch and roll over again with a rolling pin. Using the same reindeer cutter that the cookies were made from, cut out the icing and gently position into place on top of the cookie. Then using the medium heart cutter, mark out/indent the curves which create the legs, hooves, ears and head.

7.

Use the tiny decorations silicone mould to create individual collars and bows for your reindeer in festive colours. You can also create some reindeer markings with the oval plunger cutters and antlers using the medium snowflake cutter. Create them using Perfect Paste modelling icing and attach with edible glue. Give your reindeer some facial features and hooves by drawing on with the PME black pen.

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8.

Leave the cookies to dry overnight, then attach them to the straws with dabs of royal icing.

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Top Tip!

Using Perfect Paste modelling icing gives you more time to work with the decorations as it stays softer for longer but will set firm enough to keep its shape.

Decorating Ideas

For an alternative smaller cake, use just one reindeer cookie and wrap with a beautiful matching ribbon or try using different cookie cutters like a unicorn, polar bear, penguin, gingerbread man or Christmas tree. A fabulous idea would be to use a decorated Christmas tree cookie in the centre of the cake with polar bears and penguins around the sides!

What we used:

For the Cake & Cookies:
8 inch round sponge or fruit cake
6 baked reindeer cookies

To decorate:
12 inch petal drum board
500g white Sattina sugarpaste
750g True Red Sattina sugarpaste
Sattina Perfect Paste modelling icing
Chestnut paste colour Sugarflair
Honey gold paste colour Sugarflair
Apple green paste colour Sugarflair
Squires edible glue
Cornflour pouch

Equipment:
Red & white stripe cake pop straws
Wilton white doilies
Reindeer cookie cutters
PME Small triple holly plunger cutter
Red with white stars ribbon
Wide hessian ribbon
Green Merry Christmas ribbon
PME Small snowflake plunger
PME oval plungers
Framar medium heart cutter
PME Black pen
Tiny decorations silicone mould
16 inch non-stick rolling pin
9 inch non-stick rolling pin
Cake smoother
Small flat palette knife
Flower & leaf shape modelling tool
Soft brush for edible glue
Paint palette
Double sided tape

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