Mini Reindeer Cakes

Ingredients

• 100g (4oz) self-raising flour - sifted
• 100g (4oz) soft margarine
• 100g (4oz) caster sugar
• 2 medium size eggs
• 300g (12oz) Dr. Oetker Scotbloc Milk Chocolate Flavour
• Dr. Oetker Silver Balls
• Dr. Oetker Ready to Roll Coloured Icing
• Dr. Oetker White Baking Cases

Method

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line bun tins with the Baking Cases.
2. Cream the margarine and caster sugar together until light and fluffy.
3. Beat in the eggs one at a time and gradually fold in the flour.
4. Place spoonfuls of the mixture into the baking cases and bake in a preheated oven for 15 – 20 minutes, until well risen and firm to the touch.
5. Allow to cool before transferring the buns onto a wire cooling rack.
6. Melt 200g (8oz) of Scotbloc Milk Chocolate Flavour, according to the pack instructions.  Spoon the melted Scotbloc on to the top of each cake and smooth with a flat knife.  Put aside to set.
7. Melt the remaining Scotbloc according to pack instructions and lay a sheet of greaseproof or baking paper onto a flat surface.
8. Using a teaspoon, drizzle the chocolate onto the paper to resemble reindeer’s ‘antlers’ and allow to set in the fridge.
9. Make a small slit on either side of the surface of each bun. Carefully lift the chocolate ‘antlers’ from the paper and push one into each of the slits, working quickly, to avoid the Scotbloc antlers from melting.
10. Roll a small ball of the red Ready to Roll Coloured Icing for a ‘nose’ and attach one to each bun.
11. Finish with Silver Balls for ‘eyes’.

Makes: 18 - 20