Firstly, print out the template for the antlers and tape this to a board or flat surface. Place a piece of greaseproof paper over the top and secure with tape. Melt the light cocoa Candy Melts and fill in the outline of the antlers using a teaspoon.
Lay the pop sticks onto the antlers and cover with more melted Candy Melts, ensuring half the stick is attached to the antler and the other half is sticking out the bottom.
Take two white Candy Melt buttons for the reindeer’s eyes and add a dot of light cocoa to each for the pupils. Roll a brussel sprout sized ball of red icing into the shape of the nose and leave the antlers, eyes and nose aside whilst you decorate the cake.
Use a palette knife to cover your cake with a layer of chocolate frosting – don’t worry about it being too neat!
Fit a piping bag with the open star nozzle (also called a French tip/nozzle) and fill the bag with the remaining chocolate frosting. Pipe stars of frosting all over the cake, starting from around the base, and working up and over until the entire cake is covered.
Peel the antlers away from the greaseproof paper and insert into the top of the cake, pushing the sticks in as far as they will go. Add the eyes and nose to finish.