Ruby dark chocolate cake

Prepare 300 g of FunCakes Mix for Macarons as indicated on the package. Create a mixture of the soft pink dust and the deep claret dust to achieve a ruby color. Color the macaron mix with this. Put this in a decorating bag with decorating tip # 2A and swirl dots on the macaron mat. Allow to air dry for 2 hours.

Preheat the oven to 160°C (convection oven 180°C).

Prepare 500 g FunCakes Mix for Cupcakes as indicated on the package. Add some FunCakes Freeze Dried Fruit Raspberry en Flavour Paste Raspberry to the batter Grease the baking pan with baking spray and put the batter in the baking pan. Bake the cake in about 45 – 50 minutes. Let it completely cool down on a cooling grid.

Prepare 640 g of FunCakes Mix for Cake Brownie as indicated on the package. Grease the baking pan again and put the batter in the baking pan. Bake the cake in 45 – 50 minutes. Let it cool down on a cooling grid.

Lower the temperature of the oven to 150°C (convection oven 130°C).

Bake the macarons for 15 minutes. Let them cool on the counter on the mat. Only remove them when they have cooled down completely. Make a paint with the golden ginger dust and rejuvenator. Spread the paint over the macaroon shells using a brush.

Prepare 400 g of FunCakes Mix for Buttercream as indicated on the package and add white chocolate paste. Cut the cakes both twice with the cake leveler and stack them alternately with a layer of buttercream on top of each other. Use a spatula to coat the entire outside with buttercream and then make it nice and tight using the turntable and the side scraper. Put the cake in the fridge for an hour to cool well.

Melt 150 grams of ruby melts in the microwave. Pour the melts in a bowl suitable for the microwave. Melt at maximum power (±800W) in the microwave. To evenly spread the temperature, remove the chocolate every 15-20 seconds and stir well. Stop heating when the chocolate is almost completely melted (small bits of chocolate can still be seen). Keep stirring until the chocolate is dissolved and put it in a piping bag. Cut off a small tip and let the melts slide down the edge. Put it back in the fridge so that the ruby can stiffen.

Melt 150 grams of dark chocolate melts in the microwave. Pour the melts in a bowl suitable for the microwave. Melt at maximum power (±800W) in the microwave. To evenly spread the temperature, remove the chocolate every 15-20 seconds and stir well. Stop heating when the chocolate is almost completely melted (small bits of chocolate can still be seen). Keep stirring until the chocolate is dissolved and also put this in a piping bag. Let this also slide down the edge and then put it back in the fridge to stiffen.

Put the leftover buttercream in a piping bag with # 1M and pipe the rim full of little tufts. You mix the cream that you have left over with the melted dark melts that you have left over from the drip. Put this in a piping bag with # 2A and fill the macarons with this.

Decorate the cake with the macarons, raspberries, dried cranberries, golden roses and the chocolate rocks.