Rudolph Cake
This Rudolph Cake has a vanilla cake, vanilla buttercream and is decorated to look like the cutest Rudolph ever!
Servings: 16 Servings
Ingredients
For the Cake
- 350 g Unsalted Butter or Stork
- 350 g Caster Sugar
- 350 g Self-Raising Flour
- 7 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
For the Buttercream
- 500 g Unsalted Butter
- 1 kg Icing Sugar
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk (optional)
- Brown Food Colouring
For Rudolph Features
- 250 g White Fondant
- 250 g Black Fondant
- Brown Food Colouring
- Ruby Lustre Dust
Extras
- Sprinkles
- Antler Cake Topper
Instructions
To Make the Vanilla Cake
- Preheat the oven to 170C (150C Fan). Line two 6” cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder and vanilla and whisk until all combined.
- Split the mixture between the two cake tins. You should have approximately 700g in each tin.
- Bake in the oven for 45-50 minutes. You will know they are ready when they are golden brown and springy to the touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make Rudolphs Features
- Using a ping pong ball amount of white fondant, add the brown food colouring a little at a time and knead it into the fondant until it is the desired colour.
- Cut out too large triangles. Paint smaller triangles in the centre of the large triangles and gently curve the two bottom corners towards each other. Leave to one side.
- Using a small amount of fondant, approximately the size of a 50p roll it out and cut it into a circle using a small cookie cutter.
- Dust with Ruby Lustre Dust and leave to one side.
- Finally, take a small amount of black fondant, approximately the size of a pea and roll it between your hands into a long sausage shape. Repeat with a second piece of black fondant.
- Cut each to the same size, and shape it into a semi-circle shape. Leave to one side.
To Make the Buttercream
- Beat the butter for around 5-10 minutes until soft and pale in colour.
- Add in the icing sugar and vanilla extract and mix until completely combined. If you find the buttercream is too thick add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency.
- Add the brown food colouring a little at a time. Mixing in between each addition until you reach the desired colour. You want the colour to be similar to the brown of the ears you have just made.
Putting it All Together
- Split each cake in half so you should have four cake layers in total.
- Place the first cake onto your cake board and spread the buttercream on top. Stack your next cake on top and spread over the buttercream. Repeat until the cake is fully stacked.
- Pipe or spread the buttercream onto the sides of the cake to fill in any gaps.
- Using your cake smoother smooth the sides of the cake. Don’t worry if you can see the cake through the buttercream, this is just the crumb coat. We will cover the cake soon.
- When there are no gaps in your cake pop it into the fridge until the buttercream has hardened.
- Once the buttercream has hardened, pipe the remaining buttercream around the sides of the cake
- Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl, we will use this later.
- Add the eyes and nose to the front of Rudolph, they should have slightly dried out by now and be firmer to the touch.
- Add the remaining buttercream to a piping bag and pipe it onto the top of the cake. I did a mixture of swirls and drop flowers.
- Add on the antler topper, and Rudolph's ears should sit just in front of the topper. Finish with some sprinkles. You could also flick some gold paint over the top too.
Notes
- This cake will last 3+ days in an airtight container.