Pink Reindeer Cake Recipes

REINDEER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment paper; grease and flour parchment and sides of pans., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, one at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in melted chocolate mixture and vanilla extract. Gradually beat in cocoa through a sifter., Spread frosting between layers and over top and sides of cake. Reserve remaining buttercream for decorating. Decorate as desired. Store in refrigerator.

CHOCOLATE REINDEER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula.
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, about 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level.
• For the ganache: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the hot cream over the chocolate and let stand 5 minutes, then stir until completely smooth. Let the ganache sit until it has cooled and thickened to a spreadable consistency, 20 to 30 minutes.
• Place 1 cake layer on a cardboard cake circle on a wire rack set over a baking sheet to catch any drips. Spread about 1/2 cup of the ganache on top and place the second cake layer cut-side down over the ganache. Dollop half of the remaining ganache on top and spread with a large offset spatula so the ganache covers the top of the cake and slowly runs down the sides. Repeat with the remaining ganache, using the offset spatula to make a smooth, even layer over the surface and around the sides of the cake. Refrigerate until set, 30 minutes to 1 hour.
• To decorate: Melt the white chocolate chips in a small microwave-safe bowl in the microwave in 15 second intervals on 50 percent power until melted, stirring after each interval. Let sit 5 minutes, then transfer to a pastry bag fitted with a medium plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Pipe a straight line through the center of the cake from top to bottom, then another line through the center from left to right, dividing the cake into quarters. Pipe 2 more lines to divide the cake into eighths. Pipe a circle of white chocolate around the edge of the cake. Pipe a small circle where the points intersect in the center of the cake. Place a candy-coated chocolate near the tip of each point for reindeer noses (one of them will be red). Add 2 reindeer eyes above each nose. Stick 2 pretzel twist pieces above each pair of eyes.

PINK REINDEER CAKE

Steps:

• CHOCOLATE CAKE:.
• Preheat the oven to 350 degrees. Prep three 8 x 2 inch round cake pans by spritzing with vegetable oil and lining with parchment paper circles.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• PINK PEPPERMINT BUTTERCREAM:.
• Cover the bowl of your stand mixer with the ingredients inside with a damp tea towel. In the bowl of a stand mixer, beat the butter, icing sugar and peppermint extract until light and fluffy, about two minutes. Remove and reserve an 1/8 cup of buttercream to tint green for piped leaves. Tint the rest of the buttercream with the pink gel colour - beat the colour into the buttercream until shade achieved, about twenty seconds.
• To build the cake:.
• Frost and layer your cakes. Add a small dollop of buttercream to a cake board or cake plate. Place the first cake layer on top, pressing gently to adhere. Using an offset spatula, apply a generous layer of buttercream to the layer. Place the second layer on top of the first. Add another layer of buttercream. Finally, place the third layer on top and press gently to adhere. Frost the entire exterior of the cake, using a cake bench scraper or offset set spatula to smooth.
• Fill a large 18 inch piping bag with a large multi-opening grass tip, such as Wilton #234, with the remainder of the pink peppermint buttercream.
• Begin piping lines of "fur" on the outside of the cake. Hold piping bag at a 90 degree angle against the cake and squeeze piping bag and pull away, creating a short "spurt" of fur. Cover the entire cake with fur. Practice the piping method first on a plate or piece of parchment paper, then move to the cake once you feel comfortable.
• Make the fondant pieces: using commercial store-bought fondant, with clean and completely dry hands, mold the antler pieces and the triangular ears. Place wooden skewers cut to size into the bottoms of the antlers and ears and set aside to firm up.
• Make the face - roll fondant to ¼ inch thick, then using a circular cookie cutter or glass, punch out a circle shape and gently coax it into an oval shape using your fingers. Set aside. Using black fondant, make a nose and a smiley face. Make the eyes by rolling a 1 inch piece into a ball, flattening it gently and cutting off the bottom to curve it.
• Use a very tiny amount of water to stick the black nose and smile to the white face piece. Let dry.
• Apply the fondant to the cake! Decide what the front of your cake will be. Then, gently press the face piece and eyes into the buttercream to create the face. Place the ears and antlers into the top. Pipe fur around the ears.
• Optional: add drop stars, sprinkles and piped leaves! Add a little remaining pink buttercream into a small bowl and add a few more drops of pink gel colour to darken. Place into a piping bag fitted with an open star tip.
• Colour the reserved buttercream with a little green gel colour for leaves. Place the green buttercream into a piping bag fitted with a leaf piping tip.
• Pipe drop stars and leaves along the antlers and ears, adding a few sprinkles here and there for colour and festive sparkle!