• 5", 8", and 10" 2-layer cake
• 12" cake drum
• green rolled fondant
• lime green rolled fondant
• red rolled fondant
• brown rolled fondant
• tan rolled fondant
• black rolled fondant
• gold rolled fondant
• white rolled fondant
• curly fur textured mat
• pastry wheel
• 2" square cutter
• triangle cutter
• wire brush
• 18 gauge floral wire
• piping gel
• pastry brush
• old gold luster dust
• paint brush
• mini accent cutters
• rolling pin

Using floral wire, form antlers. Use tan fondant to cover wire. Allow to dry overnight.
Roll red, lime green and brown fondant to desired thickness and cover cakes that have been brushed with piping gel. Take wire brush and make texture in brown fondant. Prepare cakes for stacking and place on cake board or drum.
Santa: Roll white fondant thin then roll texture mat over fondant. Cut a 4" x 4" piece and attach to cake using piping gel. Roll black fondant very thin and cut a 1" wide ribbon long enough to go around the base of the cake. Attach ribbon with piping gel. Cut a square out of gold fondant then using a smaller square cutter, cut out the center of the belt buckle. Brush buckle with gold luster dust then attach to belt with piping gel.
Elf: Cut green fondant into triangles and attach to the top edge of the cake using piping gel. Use mini accent round cutter to make the "bells" on the elves collar then attach with piping gel.
Reindeer: Roll a 1" ball of black fondant and atttach to the front of the cake using piping gel. Attach deer antlers into top of cake and secure with piping gel.