Christmas Drip Cake
Merry Christmas to all of you bakers and food lovers! If you want to celebrate Christmas properly you’d make this Christmas drip cake as it is so delicious. Nobody would be able to stop eating!
What you need to make christmas drip cake:
- 600 g FunCakes Mix for Red Velvet Cake
- 500 g FunCakes Mix for Gingerbread
- 300 g FunCakes Mix for Macarons
- 200 g FunCakes Mix for Buttercream
- 600 g Funcakes Fondant Bright White
- 10 g FunCakes Egg White Powder
- FunCakes Edible Glue
- FunCakes Flavour Paste Mascarpone
- FunCakes Dip ’n Drip Red
- FunCakes FunColours Gel - Red
- FunCakes FunColours Gel - Snow White
- FunCakes FunColours Gel - Bright Green
- Funcakes Sugarpearls 8 mm -Shiny Black-
- 5 eggs (approx. 200 g)
- 110 g vegetable oil
- 580 ml water
- 310 g unsalted butter
- 70 g fresh egg white
- 70 g fine granulated sugar
- Funcakes Decorating Bag
- Funcakes Gold Stars
- Funcakes Magic Roll-Out Powder
- 2 Wilton Decorator Preferred® Deep Round Pan Ø 20x7,5cm
- Wilton Bake Release Spray
- Wilton Cooling Grid
- Wilton Cake Leveler
- Wilton -Wide Glide- Rolling Pin
- Wilton Decorating Tip #1A
- Wilton Decorating Tip #2
- Wilton Gingerbread Boy Cookie Cutter
- Wilton Decorator Preferred Spatula Angled
- PME Snowflake Plunger Cutter Small
- PME Snowflake Plunger Cutter Medium
- Patisse Macaron Mat
- FMM Knife/Scriber Tool
Preheat the oven to 180°C (convection oven 160°C).
Prepare 500 grams of FunCakes Mix for Gingerbread as indicated on the package. Wrap the batter into plastic foil and place it in the fridge for at least 1 hour. Remove the cookie dough from the fridge, knead it and roll this out on a with magic roll-out powder covered work surface till it has thickness of approx. 3 mm. Cut out the gingerbread men, place them on a baking plate covered with parchment paper and bake them in approx. 12 minutes ready. Let them cool down on a cooling grid.
Tip! You only need a few cookies for the cake so you can decorate the remaining cookies or free the leftover batter.
Let the oven cool down to 130°C (convection oven 110°C).
Prepare 300 grams of FunCakes Mix for Macarons as indicated on the package. Colour the batter white using white colouring. Fill a bag with the mixture, cut of the top and pipe circles on the macaron mat. Let this dry for 2 hours and bake the macarons in approx. 15 minutes ready.
Tip! For this recipe are only a few macarons required so you can eat the of them.
Preheat the oven to 175°C (heteluchtoven 160°C).
Prepare 600 grams of FunCakes Mix for Red Velvet Cake as indicated on the package. Dived the batter over the two baking pans and bake the cakes in approx. 30 – 35 minutes ready. Let them cool down on a cooling grid right after baking.
Let the oven cool down to 100°C (convection oven 90°C).
Mix 10 grams of egg white powder with 60 ml of water in a bowl and stir this. Beat the powder on high speed till a white foam and add a 70 grams of sugar. Add a bit of sugar and beat this until the you can pull peaks that don’t fall back. Divide this into two portions and colour them red and green. Stir not completely, so you will have a marble effect. Fil a decorating bag with tip #1M and the green mixture and pipe swirls on the a with parchment paper covered baking plate. Fill another decorating bag with tip #1A and fill this with the red mixture and pipe small circles on the baking plate. Dry the them in the preheated oven for 1 ½ hours. Let them cool down after baking in the oven.
Tip! For this cake you don’t have to use all the macarons so you can eat the leftovers by yourself.
Prepare 200 grams FunCakes Mix for Buttercream as indicated on the package. Add to taste the mascarpone flavouring. Cut the two cakes both once and stack all four layers on top of each other with a layer of buttercream in between. Also cover the outside of the cake with the cream and place in the fridge to stiffen.
Fill a decorating bag with tip #2 and a bit of white buttercream and decorate the gingerbread cookies.
Colour the remaining buttercream with the red colouring and place this a decorating bag. Take a brush and paint some green paint on top of the macaron. Fill one part of the macaron with the cream and place the other one on top. Place them in the fridge until you need them.
Knead 600 grams of fondant well, roll it out on with magic roll-out powder covered work surface and use it to cover the cake. Remove the remaining parts. Roll out the remaining fondant and cut out different sizes of snowflakes.
Heat half a jar of red Dip ‘n Drip in the microwave (no longer than 10 seconds!) and put this in a decorating bag. Cut of a small tip and pipe the drip along the border of the cake, sometimes you push it over the edge. Fill the top of the cake with the red rip and make it smooth with a spatula.
At last, decorate the cake with the cookies, meringues, snowflakes and macarons. Sprinkle some golden stars for the finishing touch.