For the reindeer, make this cake recipe twice back to back.
FOR THE CAKE:
Heat oven to 350. Place 3 cups of water in a saucepan and set on the stove with a high heat.
In a stand mixer, blend sugar, milk, oil, eggs and vanilla. In a large mixing bowl combine dry ingredients. Slowly mix into wet and when just incorporated pour in one cup of boiling water. Pulse until thoroughly mixed and pour into two parchment lined Loaf tins. Bake 45 minutes until a toothpick inserted comes out clean. Wrap and chill well before cutting and assembling cake.
Slice your loaves into two layers. Mix buttercream frosting and spread generously between each layer. Sprinkle with chopped candy cane before stacking each new layer. Chill continuously to ensure cake keeps a firm shape. Once stacked, using a serrated blade, carve out general reindeer shape. Once desire form is taken do a smooth crumb coat using additional frosting. Do final coat using clean fresh frosting. Chill when it looks how you want it and use a fork to create added grooves and dimension.
FOR THE ANTLERS:
Slightly melt candy canes in a 300 degree oven and bend into desire shapes (Watch your fingers, it's hot!). Adhere to one another by placing an end under a flame for a moment and sticking to a larger piece (They burn very quickly so be stealthy and don't be devastated if any are ruined). Once done pierce the top of you cake with a pointed end and coast delicately with white candy melts.
Finish by spraying with edible pearl spray and placing a bed of coconut around your reindeer. (If you're a terrible person and don't like coconut, you can also use powdered sugar or crushed candy canes instead. Paint on a glittery red nose for an extra festive touch!