One day in advance, make ears and antlers. Tint 2 oz. fondant medium brown and 1 oz. fondant light brown using color combinations provided. Combine Brown, Ivory and touch of Black icing colors to get light and medium brown colors shown. For added strength, add Gum-Tex to both light and medium fondant (optional).
Using fondant roller with purple guide rings, roll out medium brown fondant. Using printable pattern and craft knife, cut out ears.
Using fondant roller with purple guide rings, roll out light brown fondant. Using printable pattern and craft knife, cut antlers.
Using fondant roller with pink guide rings, roll out remaining light brown fondant. Using printable pattern and craft knife, cut inner ears. Using damp brush, attach inner ear to medium brown ears.
Let ears and antlers dry on cornstarch-dusted board overnight, or at least 8 to 10 hours. Reserve remaining light and medium brown fondant for later step.
Bake cake. Prepare cake batter following recipe instructions. Bake and cool one cake layer.
Ice cake smooth using white icing.
- Tint fondant. Using Kelly Green, Black and Red-Red icing colors, tint 1¾ oz. green, ¾ oz. black and ¼ oz. red. Reserve ¼ oz. fondant white.
Make deer head. Using fondant roller with pink guide rings, roll out reserved medium brown fondant. Using pattern and craft knife, cut head; place on cake.
Using fondant roller with purple guide rings, roll out reserved light brown fondant. Using pattern and craft knife, cut muzzle; position on cake.
Make eyes, nose and mouth. Using fondant roller with pink guide rings, roll out black fondant. Using smooth side of circle cut-out, cut three black circles. Position two circles on cake for eyes, then use fingers to form third circle into triangle for nose; using damp brush, position nose on cake.
Using remining black fondant, roll two logs, one 1/8 in. wide and 1 in. long, the other 1/8 in. wide and ½ in. long. Bend slightly to create deer mouth; attach to muzzle using damp brush.
Using reserved medium brown fondant, roll six 1/8 in. balls fondant. Attach to muzzle using damp brush.
Add additional fondant pieces. Using fondant roller with pink guide rings, roll out white fondant. Using leaf cutter, cut seven small white leaves. Cut some leaves again with leaf cutter to create smaller leaves. Attach to forehead of deer using damp brush.
Using remaining white fondant, roll two 1/8 in. balls and two 1/16 in. balls. Flatten slightly and attach to eyes using damp brush.
Make leaves. Using fondant roller with pink guide rings, roll out green fondant. Using instructions in course book, make 11 to 12 fondant leaves.
Using red fondant, roll ten ¼ in. balls.
Finish decorating cake. Melt Bright White drizzle pouch according to package instructions. Using melted candy, attach lollipop stick to back of ears and antlers. Chill until set, about 5 minutes.
Insert ears and antlers into top side of cake.
Arrange leaves and red berries around base of cake.
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Intermediate