Christmas bento cake
What you need to make your christmas bento cake:
- 250 g FunCakes Mix for Sponge Cake Deluxe
- 100 g FunCakes Mix for Swiss Meringue Buttercream
- 600 g FunCakes Sugar Paste Rosè White
- 150 g FunCakes Sugar Paste Chic Aubergine
- 150 g FunCakes Sugar Paste Vintage Purple
- FunCakes Choco Balls Bronze Gold Set/8
- FunCakes Choco Balls Ruby Set/8
- FunCakes Bake Release Spray 200ml
- 220 g unsalted butter
- 4 eggs (approx. 200 g)
- 95 ml water
- FunCakes Decorating Bag
- Wilton Wide Glide Rolling Pin
- Wilton Comfort Grip Spatula Angled 22,5 cm
- Wilton Turn Table
- Wilton Small Cake Leveler 25cm
- Wilton Recipe Right Cooling Grid
- PME Snowflake Plunger Cutter Set/3
- PME Deep Square Baking Mould 20 x 20 x 7.5cm
- Patisse Cookie Cutter Rings set/14
Preheat the oven to 180°C (convection oven 160°C).
Prepare 250 g FunCakes Mix for Sponge Cake Deluxe as indicated on the package. Grease the baking pan with FunCakes Bake Release Spray and spatula the batter into it. Bake the biscuit for about 30-35 minutes until done and after baking. Let the cake cook down by using a cooling grid.
Prepare 100 g FunCakes Mix for Swiss Meringue Buttercream as indicated on the package.
Cut the sponge cake 2x with a cake leveler. From the set of round cutters, take a ring with a diameter of about 9-10 cm and cut 4 rings.
Make 4 small cakes from 3 rings of biscuit filled and smeared with FunCakes Mix for Swiss Meringue Buttercream. Keep a small amount of cream left to stick the balls on the cake. Let the smeared cakes set in the fridge for half an hour.
Knead the FunCakes Rose White roll Sugar Paste well and line the 4 small cakes with it. Put the leftover swiss meringue buttercream in a decorating bag.
Knead the coloured Sugar Paste well and make balls of different sizes. Roll out the Rose White fondant wafer-thin, cut out small snowflakes and let air dry.
Glue the chocolate balls together with the fondant balls in a wreath on top of the cakes and stick a snowflake here and there on the wreath.