Reindeer in a
snowdrift cupcakes
MAKES 6
For the cupcakes
6 baked cupcakes, cooled
To de c orate
400g (14oz) Renshaw Vanilla
Frosting
100g (3½oz) Renshaw Poppy Red
Ready-to-Roll Icing
250g (9oz) Renshaw Belgian Milk
Chocolate Modelling Paste
milk chocolate, melted
desiccated coconut
pink edible dust
To de c orate
1 Melt the milk chocolate, let it cool
slightly, then add to a piping bag.
2 Prepare parchment paper or acetate
sheets to pipe your antlers onto. You can
use a template underneath or pipe
these freehand if you wish. Snip the end
off the piping bag and begin to pipe.
Leave the antlers to cool before peeling
the sheet away.
3 Pipe a swirl of Vanilla Frosting onto
your cooled cupcakes, then use a
palette knife to smooth over the frosting
to create a domed shape.
4 Tip some desiccated coconut into a
bowl and dip the frosted part of the
cupcakes into this so that it’s all coated.
5 Knead the Poppy Red icing until it’s
smooth and pliable, then roll out 6 small
Malteser-sized balls. You can add a glaze
to these if you want them to be shiny.
Leave these to one side for now.
6 Knead the Belgian Milk Chocolate
Modelling Paste until smooth and
pliable, then roll out 12 balls, slightly
bigger than the noses.
DECEMBER7 Shape and flatten these slightly by
hand into pointed ear shapes.
8 Use a modelling tool to mark in lines
for fur on the ears then, using a drypaintbrush (for food use only), sweep
some pink edible dust over the middle
of the ears. Gently place the antlers,
ears and nose into the frosting.