Did you know, even Rudolph gets chilly, so I’ve wrapped him up in his own little knitted jumper- how sweet!
3 layers of delicious vegan chocolate cake with white chocolate buttercream, knitted buttercream, and fondant details.
Reindeers are one of my favorite Christmassy animals and i love to create character cakes of them!
I previously made this one, and everyone loved it but I wanted to switch things up….so I’ve made him snowy!
This cake is easy to make and also looks very impressive! Definitely a centerpiece at any Christmas party or family gathering.
I’m sure whoever you make this cake for, they will love it and be super impressed by your decorating skills…even though its very simple to make- haha!
Preparation- 30 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-2 tablespoons of cocoa powder
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-500g of icing sugar
-50g of grated white chocolate
-Dairy-free milk (if needed)
-Edible silver glitter
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.
Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.
Step 2- Mix in the grated white chocolate.
Step 3- Stack and fill the cakes.
Step 4- Crumb coat the whole cake with the buttercream and pop into the fridge to set.
This will take around 1 hour.
Step 5- Add a thick layer of buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.
Step 6- Using different piping tips, add different patterns around the cake. This creates a knitted effect.
Click here for a great tutorial.
Decorate the cake with two black fondant balls for the eyes and a large red fondant ball for the nose (as seen in the photos).
I added some golden twigs on top of the cake to replicate Rudolph’s antlers.
I also sprinkled over some edible silver glitter for a Christmassy touch.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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