When serving, be sure to wipe your knife between cuts to remove excess crumbs and icing
For an extra smooth cut, run your knife under hot water between cuts for the perfect slice

Before you start

Prep your work area with a little cornstarch to stop your fondant from sticking.
Make sure you have your fondant, utensils (fork, knife & spoon), & a little water.
Knead out your fondant.

Decorate

Make the Antlers for the Reindeer

Place the bag of dark chocolate in the microwave and melt it in 20-30 second increments until fully melted in the bag.
Cut parchment paper in half along the fold and placed on top of the stencil provided in your kit.
You should be able to clearly see the stencil through the parchment paper.
Cut a 1⁄4” off the tip of the piping bag that contains your melted chocolate.
Pipe a line down the middle of each antler stencil and stick one lollipop stick to the chocolate. Once the lollipop stick is centered, continue to pipe the chocolate on top of the parchment paper following the stencil pattern to create your antlers. You can use the tip of the piping bag itself to smooth out the chocolate until you are satisfied with the texture of the antlers.
Place the parchment paper with the antlers into your freezer until you are ready to use.

Make the Ears for the Reindeer

Take 3⁄4 of the brown fondant provided and divide into 2 equal sized pieces. (save the remaining brown fondant for the eyes later on)
Roll each piece into a teardrop shape.
Use your pinkie finger to indent the center of each ear and create the ear shape to your liking.
Take a small piece of white fondant (one per ear) and, using the same technique, create the center of the ear.
Stick white fondant to the center of the brown ear using a small amount of water.

Make the Nose

Use 3⁄4 of the red fondant provided and roll into a ball to form the reindeer’s nose. Set aside.

Make the Eyes (Open eyes version)

Divide the white fondant you have into 2 equal pieces.
Reserve a small amount of white fondant for the centers of the eyes and ears which will be made later.
Flatten each piece with your hand until it is approximately 1⁄8” – 1⁄4” thick. Cut out oval shapes to form the eyes (approximately 2-3”).
Take a 1⁄4 of the brown fondant provided and divide into 2 equal pieces.
Flatten each piece with your hand until it is approximately 1⁄8”-1⁄4” thick. Cut out circle shapes that fit inside of the white ovals you made earlier.
Attach the brown circle to the bottom half of the white oval to create the eyes.
Roll 2 very small balls of white fondant and attach it to the top of each of the brown circles to create an accent inside the eyes.

Make the Eyes (Closed eyes version)

Using the remaining brown fondant, divide into two equal pieces.
Taking one piece at a time, roll into a snake that is tapered at both ends.
These should be approximately 4” long. Cut any excess off and use as eyelashes during assembly.

Assembly

Remove the thawed cake from the refrigerator.
Place eyes onto the front of your cake about an inch from the top edge. The eyes should be arched and can be accented with eyelashes.
Place the nose directly in the center of the front of the cake (using a small amount of buttercream to make it stick if necessary) below the eyes.
Using the brown buttercream piping bag provided, pipe dollops down the center of the top of the cake to create a “mane.”
Place the ears onto the top of the cake (about an 1” from the edge).
Remove the antlers from the freezer and stick the exposed lollipop sticks into the top of the cake (just behind the ears).
To finish the design, use the green buttercream bag provided and cut a “V” shape out of the tip. This will create a leaf shape when piping your border. Pipe a leaf border all the way around the base of the cake. Using the small amount of red fondant leftover from the nose, roll tiny balls to represent the holly berries and place them randomly around the border. You can also add leaves and holly berries into the mane.