Rudy the Reindeer Chocolate Roulade

Trim the edges of the cooled sponge to create clean lines. With one of the shorter ends facing you, lightly score a line about 2cm from the edge (do not cut through). Roll the sponge up tightly starting from the scored edge, using the parchment to help. Unroll it again and set aside.

To make the buttercream, beat the softened butter, icing sugar, and additional cocoa powder (if desired) for 4–5 minutes until light and creamy. Whisk in 2–4 tablespoons of boiling water until the frosting is soft and spreadable but still holds its shape. Spread a thin, even layer of buttercream over the sponge, then carefully roll it back up.

Transfer the remaining buttercream to a piping bag fitted with a 'grass' nozzle. Place the roulade on a serving plate. Pipe the buttercream all over the exterior of the roll (except the front face) to create a 'furry' texture. Squeeze the bag and pull away slowly to create longer strands of 'fur'.

Shape a small piece of red fondant into a ball for the nose and attach it to the center of the chocolate face using a dot of buttercream. Create two small boomerang shapes from the black fondant for the eyes and attach them above the nose. Position the hooves on the sides of the roll and use a little buttercream to fix the face onto the front of the roulade.