Pink glazed cakes with cream
Surprise your mum with a true classic: Roze Koeken! These iconic Dutch cakes withtheircheerful pink glaze have been a belovedtreat in the Netherlands foryearsandforgoodreason. Soft, fluffy cake toppedwith a sweet, vibrant layer… the perfect bake to show justhowmuchyou care.
What you need to make your pink glazed cakes with cream:
Ingredients
- 500 g FunCakes Mix for Mix for Cookie & Pie Crust
- 50 g Mix for Crème Patisserie
- FunCakes Dip ’n Drip
- FunCakes Flavour Paste Raspberry
- FunCakes Food Colour Gel Pink
- FunCakes Sugar Decorations Little Flowers Set/32
- FunCakes Bake Release Spray
- 155 g unsalted butter
- 125 ml water
- 1 egg (approx. 50 g)
Necessities
- FunCakes Decorating Bags 30 cm
- FunCakes Parchment Paper Sheets 30x30 cm pk/50
- Wilton Wide Glide Rolling Pin
- Patisse Garnishing Ring 7 cm (multiple)
Preheat the oven to 180°C (160°C convection oven).Line a baking tray with a sheet of parchment paper.
Prepare the 500 g FunCakes Mix for Cookie & Pie Crust and the 50 g Mix for Crème Patisserie with 125 ml of water as indicated on the packaging.
Roll out the dough on a lightly floured surface to a thickness of about 8 mm. Use cookie cutters to cut out the desired shapes and place the dough with the ring around it onto the prepared baking tray.
Fill a decorating bag with custard cream and snip off the tip.
Pipe a circle of custard cream onto each dough shape, keeping about ½ cm from the edge.
Bake the cookies in the preheated oven for about 23-27 minutes until they are lightly golden and cooked through. Once cooled, gently remove the rings from the cookies.
Place some FunCakes Dip ‘n Drip in a small bowl and heat it in the microwave for 10-15 seconds. Add a few drops of FunCakesFlavour Paste Raspberry and colour it pink with FunCakesColour Gel Pink.
Fill a decorating bag with the coloured Dip ‘n Drip mixture, snip off the tip, and pipe it over the cooled cookies.
Finish off the cookies with a small FunCakes Sugar Decoration Flower for a lovely touch.
