Creative Christmas Baking
Cookies
Mini gingerbread houses Materials: • 500 gram FunCakes Special Edition Mix for Gingerbread • A bit of prepared FunCakes Royal Icing (dilute to yogurt thickness) • FunCakes decorating bag 30 cm • 1 ei • 60 ml water • 60 gram soft unsalted butter • Wilton decorating tip #2 • Wilton adaptor • Wilton wide glide rolling pin • Wilton parchment paper • FMM more than a birdhouse cutter • Flour to roll out on • Brush • Sharp knife • Wax • Tea lights on battery Preparation: Preheat the oven to 180°C (convection oven 160°C). Knead 500 gram mix with 1 egg, 60 gram butter and 60 ml water into a firm dough and let it stiffen in the fridge for at least 1 hour. Roll out the dough on a floured surface (2-3 mm thickness) and cut out the parts for the houses. Use a sharp knife to cut out the windows and the door. Place all the parts on a baking tray covered with parchment paper. Bake the cookies in the middle of the oven for approx. 10-12 minutes until done and brown. Let the cookies cool down. Fill a decorating bag with the adaptor and the tip with the prepared royal icing. Decorate the cookies as you wish and let dry well. Use royal icing to put the houses together and let them dry well. Place the houses over the tea lights for a festive look.
Gingerbread Cookies Materials for 25-30 cookies: • 500 gram FunCakes Mix for Gingerbread • 250 gram FunCakes Mix for Royal Icing • FunCakes Decorating bags • FunCakes Edible FunColours Gel – Red • FunCakes Edible FunColours Gel – Black • 1 egg • 60 gram butter • 90 ml water • Wilton Gingerbread boy and girl cutter • Wilton Adaptor • Wilton Tip 2 • Wilton Tip 3 Preparation: Knead 500 gram mix with 1 egg, 60 gram butter and 60 ml of water into a firm dough and leave it in the fridge to firm up for at least 1 hour. Preheat the oven to 180°C (convection oven 160°C). Roll out the dough to about 3 mm thickness and cut out the cookies. Bake the cookies in 10-12 minutes. For the royal icing, add 30 ml water to 250 gram mixture. Mix the icing for 7-10 minutes on low speed to a stiff, white icing. The icing is ready when it is bright white, has lost its shine and you can pull peaks that don’t fall back. Divide the icing in three bowls, colour one part red and one part black. Place the adaptor in the decorating bag with tip 2 and fill this with the white icing. Pipe the lines of the dress and let this dry. Dilute the stiff white icing with a bit of water, till it has the thickness of yoghurt. Fill a bag with this icing and cut of a small tip. Fill up the dress with the white icing. Be care full, don’t break the lines. Place tip 3 in a bag, fill this with the black icing and decorate the cookies with the eyes, mouth and buttons. Place the adaptor and tip 2 in a bag and fill this with the red icing. Make with the red icing the bow and the lines on the dress. Let the cookies dry.
Festive Lightbulb Cookies Materials: • 500 gram FunCakes Special Edition Mix for Gingerbread • 450 gram FunCakes Mix for Royal Icing • FunCakes Sugar Pearls Harlequin • FunCakes Edible FunColours Brush Food Pen – Black • FunCakes edible glue • FunCakes decorating bag 30 cm • 1 egg • 60 gram soft unsalted butter • 60 + 55 ml water • Round cookie cutter 6-7 cm • Wilton decorating tip #3 • Wilton parchment paper • Wilton wide glide rolling pin • Flour to roll out on Preparation: Preheat the oven to 180°C (convection oven 160°C). Knead 500 gram mix with 1 egg, 60 gram butter and 60 ml water into a firm dough and let it stiffen in the fridge for at least 1 hour. Roll out the dough on a floured surface (2-3 mm thickness) and cut out the cookies. Bake the cookies in the middle of the oven for approx. 10-12 minutes until brown. Let the cookies cool down. If desired, you can freeze the remaining dough wrapped in plastic. Prepare 450 gram Mix for Royal Icing as indicated on the package or in the basic recipe. Dilute the icing with a bit of water until it has the thickness of thick yogurt. Place the tip in the icing bag and fill with the icing. Fill up the cookies with the icing. You can use a tooth pick to push the icing towards the edges. Let the cookies dry overnight. Use the black brush to draw lines on the hardened cookies and use the glue to paste the pearls on the cookies.
Cupcakes
Speculoos-gingerbread cupcakes Materials for 24 cupcakes: • 500 gram FunCakes Mix for Cupcakes • FunCakes speculoos spices • 125 gram FunCakes Mix for Buttercream • 260 gram FunCakes Mix for Gingerbread • 175 gram FunCakes Mix for Royal Icing • FunCakes flavouring mascarpone • FunCakes Disposable Decorating Bags • FunCakes Christmas confetti • Cupcake baking pan • Red foil baking cups • 5½ egg • 530 gram unslated butter • 185 + 15 ml water • 125 gram mascarpone • Wilton tip 2D • Wilton tip 2 • Gingerbread boy cutter Preparation: Add 125 ml water to 125 gram Mix for buttercream and beat with a whisk. Then let the mixture rest for at least 1 hour. Knead 250 gram Mix for Gingerbread with 30 gram butter, 30ml water and half an egg to a dough. Let this rest for at least 1 hour in the fridge. Preheat the oven to 180°C (convection oven 160°C). Prepare the Mix for cupcakes according to the instructions, add the spices and bake them in 18 minutes. Roll out the dough, cut out the cookies and bake them in 12 minutes. Let them cool down after baking. Beat 150 gram butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed. Add the mascarpone and the flavour and beat for approx. 10 minutes. Add 15 ml water to 175 gram Royal Icing. Mix the icing for 7-10 minutes on low speed to a stiff, white icing. Place tip 2 in a bag and fill this with the icing. Decorate the cookies with the icing and let them harden. Place tip 2D in a bag and fill this with the mascarpone cream. Pipe swirls on the cupcake and place the cookies in the swirls. Decorate them with the Christmas confetti.
Christmas cupcakes Materials for 18-20 cupcakes: • 500 gram FunCakes Mix for Cupcakes • 150 gram FunCakes Mix for Enchanted Cream • FunCakes flavour paste of your choice • FunCakes disposable decorating bag • FunCakes Sprinkle Medley Christmas • FunCakes Sprinkle Medley Winter • FunCakes Sprinkle Medley Gold • FunCakes Mini confetti Christmas • FunCakes Nonpareils Christmas • FunCakes Christmas mix • FunCakes Holly mix • 250 gram butter • 5 eggs (approx. 250 gram) • 18-20 red and green metallic baking cups • 100 ml milk • 100 ml water • Muffin/cupcake baking pan (standard, 12 pieces) • Wilton Tip 1M Preparation: Preheat the oven to 180°C (convection oven 160°C). Mix 500 gram Mix for Cupcakes, 250 gram butter and 5 eggs on low speed in 4 minutes to a smooth batter. Line a muffin pan with paper baking cups, use an ice-cream scoop to half fill the cups with batter. Bake the cupcakes in the preheated oven for approx. 18-20 minutes. Let them cool down. Mix 150 gram Mix for Enchanted Cream with 100 ml milk and 100 ml water for 3 minutes at high speed. Add the flavour paste. Place the tip in the decorating bag and fill this with the cream. Pipe a lovely swirl on the cupcakes and decorate them with the variety of sprinkles.
Christmas cupcakes with a swirl Materials for 24 cupcakes: • 500 gram FunCakes Mix for Cupcakes • 200 gram FunCakes Mix for Buttercream • FunCakes disposable decorating bag • FunCakes Nonpareils Christmas • 250 + 150 gram soft unsalted butter • 5 eggs (approx. 250 grams) • 150 ml of water • Muffin/cupcake baking pan (standard, 12 cupcakes) • 24 Christmas baking cups • Wilton Tip 1M Preparation: Preheat the oven to 180°C (convection oven to 160°C). Put the 24 baking cups in the baking pan (if you have 1 baking pan for 12 cupcakes, use half of the ingredients). Mix the eggs, the butter, the mix and the FunCakes Mix for Cupcakes for 4 minutes until you have a smooth batter. Divide the batter over the baking cups by using an ice scoop or two tablespoons. Fill them half full. Bake them for 18 minutes until they are golden brown. Mix the FunCakes Mix for Butter Cream and the water with a whisk and let it thicken for at least 30 minutes. Beat the butter for 1 minute until it is creamy. Add the mixture in four equal parts to the butter and make sure that one part is completely absorbed before you add the next part. After adding all four parts, mix the butter cream for another 5 to 10 minutes until it is nice and smooth. If you wish you can add colouring and flavouring. Put the mixture in a piping bag with decorating tip 1M. Pipe swirls on top of the cupcakes and garnish with nonpareils for a festive accent.
Christmas cupcakes Materials for 24 cupcakes: • 300 gram FunCakes Mix for Cupcakes • 500 gram FunCakes Dip ‘n Drip White • FunCakes fondant or marzipan in green and red • FunCakes Edible Glue • 3 eggs (approx. 150 gram) • 150 gram butter • 2 tablespoons water • Muffin/cupcake baking pan (standard, 12 pieces) • 12 baking cups • Holly leaf cutter, e.g. PME Preparation: Preheat the oven to 180°C (convection oven to 160°C). Put the 24 baking cups in the baking pan (if you have 1 baking pan for 12 cupcakes, use half of the ingredients). Mix the eggs, the butter, the mix and the FunCakes Mix for Cupcakes for 4 minutes until you have a smooth batter. Divide the batter over the baking cups by using an ice scoop or two tablespoons. Fill them half full. Bake them for 18 minutes until they are golden brown. Take some Dip ‘n Drip and warm it gently in the microwave at about 360 watts. After about 40 seconds, stir it continually until it is nicely fluid. If the glaze is too thick, you can always add some water. As soon as the glaze is nicely fluid, you can dip the cupcakes in it. Or you can pour the glaze over the cupcakes using a spoon. Decorate the cupcakes with holly leafs. First roll out the fondant or marzipan in the desired colour to a tickness of approx. 2.5 mm. Press the cutter into the fondant or marzipan and move it back and forth until it is free. Only now press gently onto the plunger (the button on top of the cutter) to give it the relief. Roll balls of fondant or marzipan and place these in the middle of your holly leaves. Glue these with some edible glue. Lay the holly leaves on the cupcakes. It’s really pretty if you also sprinkle some icing sugar over the cupcakes!
Snowman Cupcakes Materials: • 500 gram FunCakes Mix for Cupcakes • 150 gram FunCakes Mix for Enchanted Cream • 300 gram FunCakes fondant bright white • 250 gram FunCakes fondant fire red • 100 gram FunCakes fondant forest green • 20 gram FunCakes fondant tiger orange • FunCakes Mimosa white • FunCakes Sugar Pearls red • FunCakes Sugar Pearls black • FunCakes Nonpareils black • 160 gram FunCakes Nonpareils white (2 jars) • FunCakes Edible Glue • FunCakes tylo poeder • FunCakes disposable decorating bag 41 cm • FunCakes Icing Sugar to roll out on • 5 eggs • 250 gram soft unsalted butter • 100 ml skimmed milk • 100 ml water • Wilton recipe right muffin pan • Wilton tip #2A • Wilton rolling pin • Baking Cups metallic zilver, e.g. PME • Holly leaf plunger cutter small, e.g. PME • Round plunger cutter set, e.g. PME • Bulbulous cone, e.g. PME • Needle tool, b e.g. PME • Brush • Tooth picks • Ice-cream spoon Preparation for 16 cupcakes: Preheat the oven to 180°C (convection oven 160°C). Prepare 150 gram of Mix for Enchanted Cream and 500 gram of Mix for Cupcakes as indicated on the package or in the basic recipes for enchanted cream and cupcakes. Place the baking cups in the muffin pan and fill the cups with the batter using an ice cream spoon. Bake for 18-20 minutes until they’re golden brown. Take them out of the muffin pan and let them cool down on the kitchen counter. Knead the white fondant well and add a pinch of tylo powder. Roll 16 equal balls
for the snowmen heads. Make eight hats with the red fondant. Make a ball and roll it in your hands into a in a cone shape and hollow it out with the bulbulous cone on the inside. Glue a small roll of red fondant against it and use a knife to give lines in the edge and on the hat. Glue a white mimosa on top. Roll out the green fondant thinly and cut out small holly leaves and glue them on the hats together with some red pearls. With the back of a brush you make 3 holes in the head and fill up two holes with black pearls. Use a little bit of glue if necessary. Make a carrot of a piece of orange fondant and glue it in the third hole. Dip the needle tool into the glue and make holes for the mouth and fill it up with black nonpareils. For the ear warmers, you use the largest size of the round plunger and glue it on the head against a thin roll of green fondant. Place the tip in the decorating bag and fill it with the enchanted cream. Pipe royal rosettes on the cupcakes. Pour the white nonpareils into a bowl and dip the whole swirl into it so that it is completely covered with nonpareils. Use a toothpick to stick the heads on the cupcakes.
Happy New Year Cupcakes Materials: • 500 gram FunCakes Mix for Cupcakes • 150 gram FunCakes Mix for Enchanted Cream • FunCakes Decorating bags 41 cm • FunCakes FunColours Edible Sparkle Dust gold • FunCakes Sprinkle Medley gold • 5 eggs • 250 gram soft unsalted butter • 100 ml water • 100 ml skimmed milk • Wilton recipe right muffinpan & mini muffinpan • Wilton tip #1 • Mini & Standard Baking Cups gold, e.g. House of Marie • Soft Brush Preparation: Preheat the oven to 180°C (convection oven 160°C). Prepare 150 gram of Mix for Enchanted Cream and 500 gram of Mix for Cupcakes as indicated on the package. Place the baking cups in the muffin pans and fill the cups with the cupcake batter. Bake for 18-20 minutes until they’re golden brown. Take them out of the muffin pan and let them cool down on the kitchen counter. Place the tip in the decorating bag and fill it up with the enchanted cream. Pipe rosettes on the large cupcakes and dropflowers on the small ones. Decorate the large cupcakes with some gold medley. Dip the brush into the golden sparkle dust, hold it above the cupcakes and tap the stem with your finger so that the dust divides nicely over the tufts. Number of cupcakes: 10 standard and 10 mini cupcakes.
Cakes
Meringue roll Materials: • 6 grams of FunCakes meringue powder • FunCakes Fruity Spread - Raspberry • FunCakes Christmas medley • FunCakes Icing Sugar • 56 ml of water • 140 grams of fine granulated sugar • 200 ml of whipped cream • Fresh raspberries, strawberries, blueberries • FunCakes decorating bag 30 cm • Wilton spatula edge • Wilton parchment paper • Clean ironed dishcloth Preparation: Put the meringue powder and water in a bowl and stir. Lumps remain visible. Mix this at high speed into a white and foamy texture and then add the fine granulated sugar bit by bit while mixing. Mix this until it peaks. Cover a baking tray with parchment paper and preheat the oven to 120°C (convection oven 100°C). Spread the foam with a spatula over the baking paper into a rectangular piece with a thickness of about 1 cm. Let it dry for 40 minutes in the oven. Put a clean ironed tea towel on the counter and sprinkle generously with icing sugar. Place the meringue foam with the parchment paper upwards on the tea towel and carefully remove it. Let it cool by air for about 10 minutes. In the meantime, whip the cream (without adding sugar!) and put some fruity spread in a piping bag. Spread the whipped cream over the whole plate of foam and drizzle the fruity spread over it. Carefully roll it by using the dishcloth. It will tear or break a bit here and there, but that gives the right appearance to the meringue roll. Sprinkle generously with icing sugar again. Wash the fruit, cut the strawberries in half and place it on top of the roll. Sprinkle some Christmas medley over it and top it off with a little bit of icing sugar on top of the fruits.
Winter cake with modelled polar bear Materials: • 330 gram FunCakes Mix for Sponge Cake • 300 gram FunCakes Mix for Buttercream • FunCakes Flavor Paste -Witte Choco • 300 gram FunCakes Mix for Macarons • 250 gram FunCakes Mix for Royal Icing (pre-made) • FunCakes Dip ‘n Drip White • FunCakes Cake Cartons silver/gold ROND 16cm • FunCakes Disposable decorating bags 30 cm • FunCakes Edible FunColours Gel - Baby Blue • FunCakes Mimosa Blue • 250 gram FunCakes Modelling Paste White • 850 gram FunCakes Fondant -Bright White • Small pieces FunCakes Fondant raven black • FunCakes Icing Sugar to roll out on • FunCakes Sugar Pearls 4mm Shiny black • FunCakes Bake Release Spray • FunCakes Edible Glue • 33 + 300 ml water • 5 eggs • 375 gram soft unsalted butter • 70 gram egg white • Extra Deep round baking pan Ø20 cm, e.g. PME • Extra Deep round baking pan Ø15cm, e.g. PME • Wilton Rolling pin • Wilton Cake leveler • Wilton Spatula angle • Wilton Tip 2 • Wilton Cooling Grid • Macaron Mat, e.g. Silikomart • Knife/scriber tool, e.g. FMM • Plastic Dowel Rods, e.g. PME • Modelling tool Bone, e.g. PME • Modelling tool Bulbulous cone, e.g. PME • Plain Edge Side Scraper, e.g. PME • Smoothers, e.g. JEM • Ready Tempered Isomalt Colourless, e.g. Squires Kitchen • Glass bowl • Small brushes • Tooth picks
Preparation polar bear: Knead the white modelling paste smooth. Make a ball for the body and roll this to a cone. Place this cone on a carton and stick a tooth pick in the cone. Cut a bit of, but make sure you still have something left to add the head. For the head you make a ball and flatten is a bit. Make the snout of a small ball and use knife to add the mouth. Make little holes with toothpick in the snout to finish it. Press two black pearls in the head to make the eyes. Use some black fondant to make the eyebrows and the nose and glue it on the head. Make the ears of small balls and flatten them a bit using the bone tool. Glue them onto the head. Take four equal pieces of modelling paste and roll this into long cones. Add the toes using a knife. Glue the front legs against the body. On the back legs you make the soles of black fondant which you then glue onto the back of the bear. Knead a bit of modelling paste and color it blue. Roll it out really thin and use it to make the scarf. You can also use a pattern roller to give the scarf an effect. For the hat you take a blue ball that you fold around the bulbulous cone. Move the tool to create the right size for the hat. Glue the blue mimosa on the hat and then glue the hat onto the head. Add the scarf to the body and then add the head to the body. Tip, you could use some edible glue. Preparation cake: Whip 300 gram of Mix for Macarons with 70 gram of egg white for 4 minutes in medium speed to a smooth batter. Color the batter blue. Fill decorating bag with tip #12 with it. Place the macaron mat on a baking tray and fill the circles on the mat. Tap the baking tray with the macaron mat on the table a few times and let the macarons dry by air for 2 hours. Preheat the oven to 150째C (convection oven 130째C) and bake the macarons for 15 minutes. Let them cool down on the baking mat before removing them. Preheat the oven to 180째C (convection oven 160째C). Prepare 300 gram of Mix for Buttercream and 330 gram of Mix for Sponge Cake as indicated on the package. Grease the baking pans with Bake Release Spray and divide the sponge cake batter into the two pans. Bake the sponge cakes for 30-35 minutes and release them on a cooling grid right after baking. Flavor the buttercream to taste with the flavor paste. Cut one cake carton a bit smaller than the 15 cm cake. Place each cake on a carton, put some buttercream between, this prevents moving. Fill and cover with buttercream. Use the side scraper to give your cake straight edges. Place the cakes in the fridge to let it stiffen for 30 minutes. Remove from the fridge and cover again with buttercream. Again, put them back in the fridge.
Knead the fondant light blue, roll it out on a with icing covered working surface and use it to cover the cakes. Use a smoother to make them nice and smooth. Stack the cakes on each other using dowels. Add some buttercream between the cakes, this prevents moving. Fill a microwave safe bowl with the isomalt and melt this in the microwave. Keep stirring in between. When everything is melted stir the bubbles away, then your isomalt is ready to use. Pour this on a slide of parchment paper and make it smooth with a spatula. Please note! This is hot! Let this dry and then break it into pieces. Heat a few tablespoons of Dip ‘n Drip for 10 seconds in the microwave and pour it in a decorating bag. Please note, don’t make the drip to hot. Let the drip slide down along the edges of the cake. Paste the macarons with some buttercream against the cake. Use a brush with royal icing to add a snowy effect. Put the rest of the royal icing in a decorating bag and pipe some swirls on the top of the cake. Again make a snowy effect using a brush. Put the isomelt in the swirls and place the polar bear on top.
Mug of hot chocolate Materials: • 200 gram FunCakes Mix for Sponge Cake Deluxe • 125 gram FunCakes Mix for Buttercream • FunCakes Bake Release Spray • FunCakes flavor paste white choco • 600 gram FunCakes fondant bright white • FunCakes Edible FunColours Gel – Baby Blue • FunCakes Edible FunColours Gel – Brown • FunCakes Dip ‘n Drip White • FunCakes mini marshmallows • FunCakes decorating bag 30 cm • FunCakes edible glue • Pre-made FunCakes Royal Icing • FunCakes Icing sugar to roll out on • 3 eggs • 20 + 125 ml water • 150 gram soft unsalted butter • Wilton cooling grid • Wilton cake leveler • Wilton spatula angle • Wilton rolling pin • Round baking pan 10 cm, e.g. PME (2x) • Snowflake plunger cutter small, e.g. PME • Tappits magical lower case, e.g. FMM • Knife scriber tool, e.g. FMM • Brush Preparation for 2 cakes: Preheat the oven to 180°C (convection oven 160°C). Prepare 200 gram of Mix for Buttercream and 125 gram of Mix for Sponge Cake as indicated on the package. Grease the baking pans with Bake Release Spray and divide the sponge cake batter into the two pans. Bake the sponge cakes for 30-35 minutes and release them on a cooling grid right after baking. Flavor the buttercream to taste with the flavor paste. Level both cakes twice and fill them with a thin layer of buttercream and only cover the side of the cake.
Color almost all the white fondant light blue. Roll this out into an elongated piece and only cover the side of the cake. Cut away the remaining fondant with a knife. Also make two ears out of the blue fondant for the mug. For this you make two rolls that you dry in the shape of an ear. Ideally, you make these 1 to 2 days earlier so that it can dry properly. Roll out the white fondant very thinly (1 mm) and cut out the snowflakes. For the tappits you also roll out the white fondant very thinly and cut into squares that are slightly larger than the tappit letters and leave to dry for 10 minutes. Then place the tappit on a square, slide back and forth and gently tap the tappit on the table. The letters should come out easily. If this is not the case, your fondant is rolled out too thick. Glue the letters and snowflakes with some edible glue on the cake and add the ear using some royal icing. Heat a few full tablespoons of Dip ‘n Drip in the microwave for 10 seconds and color it brown. Fill a decorating bag with the drip and fill the whole top of the cake with it and let some of it slide down from the egde. Sprinkle the mini marshmallows on top.
Mini red velvet drip cakes Materials for 6-7 mini cakes: • 400 gram of FunCakes Mix for Red Velvet Cake • 125 gram of FunCakes Mix for Buttercream • FunCakes Flavourpaste - Mascarpone Cream • 60 grams of FunCakes fondant -Forest Green • FunCakes Glaze Topping – Choco • FunCakes Magic Roll-Out Powder • 2 eggs • 70 grams of vegetable oil • 285 ml of water • 150 grams of soft unsalted butter • Various kinds of blue fruits: blackberries, blueberries, figs • FunCakes Bake Release Spray • FunCakes disposable decorating bags 30 cm • Wilton -Perfect Height-Rolling Pin • Wilton Decorating Tip # 012 Round Carded • Wilton cake leveler • Wilton Recipe Right Non-Stick Cooling Grid • PME Deep Square Pan 22.5 x 22.5 x 7.5cm • PME Holly Leaf Plunger Cutter Set / 3 • Cookie Cutter Ring Ø 6.5 cm Preparation: Preheat the oven to 180°C (160°C convection oven) and grease the baking pan with Bake Release Spray. Prepare the Mix for Red Velvet Cake and the Mix for Buttercream as indicated on the package or in the basic recipes for red velvet cake or buttercream. Bake the cake for 35-40 minutes. Release the cake from the baking pan right after baking and let it cool down on a cake rack. Add to taste the mascarpone flavour paste to the buttercream. Knead the fondant, roll it out on thinly on a with Magic Roll-Out Powder covered work surface and cut out enough holly leaves with a plunger set. Cut the red velvet cake in half once and cut out round slices with the cookie cutter. Fill a decorating bag with tip #12 with the buttercream and pipe some cream on half of the cake slices. Place the other half of the slices on top of them. Heat a few tablespoons of Choco Topping in the microwave (no longer than 10 seconds), put it in a piping bag, cover the top of the cakes with it and let it slide from the sides to create the drip. Decorate with fresh fruit and the fondant leaves. Put in the refrigerator until further use.
Rudolph the rednosed reindeer cake Materials: • 300 gram FunCakes Mix for Sponge Cake Deluxe • FunCakes Bake Release Spray • 300 gram FunCakes Mix for Buttercream • FunColours Flavour Paste mascarpone • 200 gram FunCakes dark melts + 40 gram extra • 150 gram FunCakes Fondant bright white • Small amount of FunCakes Fondant raven black • Small amount of FunCakes Fondant fire red • 250 gram FunCakes Fondant bright white • FunCakes Edible FunColours Gel – Brown • FunCakes Edible FunColours Gel – Beige • FunCakes Edible FunColours Gel – Black • FunCakes decorating bags 30 cm • FunCakes Icing Sugar • FunCakes Christmas medley • 30 + 300 ml water • 5 eggs • 375 gram soft unsalted butter • Wilton tip #1M • Wilton tip #22 • Wilton tip #32 • Wilton cooling grid • Wilton cake leveller • Wilton perfect height rolling pin • Wilton turntable • Wilton spatula angle • Wilton parchment paper • Chocolate Melter • Chocolate Thermometer • Deep round baking pan Ø15 cm, e.g. PME (2x) • Chocolate thermometer • Oval & round cutters • Cutting wheel, e.g. PME • Large side scraper, e.g. PME • Brush Preparation: Melt the chocolate in the melter at 45°C. When this is completely melted, bring the temperature on the melter to 31°C and add the hard chocolate (20%). You can let this melt in the warm chocolate with some light stirring. You can process
the chocolate if the temperature indicates 31°C on your thermometer. If you do not do this, your chocolate will give a white haze when it gets dry. Let it harden in the refrigerator after processing. Put the temperated chocolate in a decorating bag and pipe the antlers of the reindeer on the parchment paper. Place them in the fridge to harden. Go over it for the second time with chocolate to give it a bit more body and let it harden in the fridge again. Preheat the oven to 180°C (convection oven 160°C). Prepare 300 gram of Mix for Buttercream and 300 gram of Mix for Sponge Cake as indicated on the package or in the basic recipes for buttercream and sponge cake. Grease the baking pans with Bake Release Spray and divide the sponge cake batter into the two pans. Bake the sponge cakes for 30-35 minutes and release them on a cooling grid right after baking. Flavour the buttercream to taste with the flavour paste and colour it brown with the colouring. Keep a part separately for decorating. Cut the sponge cakes in half twice, and fill and cover with buttercream. Use the side scraper to give your cake straight edges. Place the cake in the fridge for half an hour to harden. Cover it with cream again and make straight egdes with the side scraper. Divide the white fondant in two pieces and colour this in two shades of brown. Keep a small amount white for the eyes. Roll out the fondant on icing sugar and use the cutting wheel to cut out the ears. Colour the remaining buttercream in variety shades of brown. Place the tips in the bags and fill them with the creams. Pipe rosettes and dropflowers in different colours on top of the head. Place the antlers on top and add the ears. You can add a pick behind the antlers to prevent them from falling. Make the eyes and nose of fondant and stick this with a bit of buttercream against the head. Sprinkle a bit of medley over the swirls. Mix some icing sugar with a bit of water until you have thick glaze. Use the brush to add some glaze to the antlers. Place in the fridge until you serve the cake.
Chocolate drip cake with figs and blackberries Materials: • 640 gram of FunCakes Mix for Brownies • 150 gram of FunCakes Mix for Enchanted Cream Choco • 275 gram of FunCakes Chocolate Melts – Dark • 100 grams of FunCakes fondant - Forest Green • FunCakes Magic Roll-Out Powder • 3 eggs • 70 grams of soft unsalted butter • 235 ml of water • 100 ml of milk • Various kinds of blue fruits: blackberries, blueberries, figs • FunCakes Bake Release Spray • Wilton Decorator Preferred® Deep Round Pan Ø 20x7,5cm • Wilton -Perfect Height- Rolling Pin • Wilton Comfort Grip Spatula Angle • Wilton Cake Leveler • PME Holly Leaf Plunger Cutter Set / 3 • Patisse Cake grid Preparation: Preheat the oven to 180°C (convection oven 160°C) and grease the baking pan with the Bake Release Spray. Prepare the Mix for Brownies as indicated on the package or in this basic recipe and bake the brownie for 45-50 minutes. Release it from the baking pan right after baking and let it cool down on a cake rack. Prepare 150 gram of the Mix for Enchanted Cream Choco following the package or the basic recipe. Cut the brownie in half once using the cake leveler and fill and cover all around with the chocolate Enchanted Cream. Make sure the original bottom of the brownie now becomes the top so you get a nice flat surface. Knead the fondant, roll it out thinly on a with Magic Roll-Out Powder covered surface and cut out various sizes of holly leaves with the plunger set. Melt the chocolate and pour it over the cake. To create your drip effect, carefully push the chocolate over the edge of the cake with a palette knife. Decorate with fresh fruit and the holly leaves. Leave the cake in the refrigerator until further use.
Mini Xmas Gingerbread Cake Materials: • 200 gram FunCakes Mix for Sponge Cake Deluxe • 500 gram FunCakes Special Edition Mix for Gingerbread • FunCakes Bake Release Spray • 125 gram FunCakes Mix for Buttercream • 100 gram FunCakes Mix for Royal Icing (pre-made) • FunCakes Flavour Paste Spiced biscuit • FunCakes Disposable decorating bags 30 cm • FunCakes Edible FunColours Gel - Holly Green • 150 gram FunCakes Rolled Fondant Bright White • 500 gram FunCakes Marzipan Passion Red • FunCakes Sugar Decoration Gingerbread • FunCakes Black pearls • FunCakes Edible glue • FunCakes Magic Roll-Out Powder • FunCakes Icing Sugar to roll out the fondant and marzipan • 3 + 1 eggs • 20 + 60 + 125 ml water • 60 + 150 gram soft unsalted butter • Extra deep round baking pan Ø10 cm, e.g. PME (2x) • Wilton Tip #2 • Wilton Rolling pin • Wilton Gingerbread Boy cutter 7,5 cm • Wilton Cooling Grid • Wilton Spatula angled • Wilton cake leveler • Wilton parchment paper • Smoothers, e.g. JEM • Knife/scriber tool, e.g. FMM • Holly Leaf Plunger Cutter Set/3, e.g. PME • Candy canes • Brush Preparation: Meng 500 gram Mix reheat the oven to 180°C (convection oven 160°C). Knead 500 gram Mix for Gingerbread with 1 egg, 60 gram butter and 60 ml water into a firm dough, wrap it in plastic foil and let it stiffen in the fridge for at least 1 hour. Roll out the dough on a flat surface covered with magic roll-out powder (2-3 mm thickness) and cut out the cookies. Bake the cookies in the middle of the oven for approx. 10-12 minutes until brown. Let the cookies cool down.
For the cakes we only need a few cookies, you can freeze the remaining dough or bake it and turn these into fun Christmas cookies. Preheat the oven to 180°C (convection oven 160°C). Prepare 125 gram of Mix for Buttercream and 200 gram of Mix for Sponge Cake as indicated on the package. Grease the baking pans with Bake Release Spray and divide the sponge cake batter over the two pans. Bake the sponge cakes for 30-35 minutes and release them on a cooling grid right after baking. Flavour the buttercream to taste with the flavor paste. Place the tip #2 in the decorating bag and fill this with the royal icing. Decorate the gingerbread cookies with the icing and use the black pearls as eyes. Let them harden. Level the sponge cakes twice, and fill and cover with buttercream. Use the side scraper to give your cake straight edges. Place the cakes in the fridge to let it stiffen. Knead the marzipan well and use it to cover the cakes. Knead the fondant well and colour this green with the colouring. Use the plunger cutter to cut out holly leaves and glue them along the top edge of the cake with some edible glue. Glue the sugar gingerbread men along the bottom edge of the cake using edible glue. Pipe some royal icing on top of the cake and push in the gingerbread man. You can give it extra support by adding a skewer behind the gingerbreadman. Use a brush and some royal icing to create a snow effect on the cake. Push the candy canes in the cake and place it in the fridge until you serve them. With this recipe you can make 2 cakes. One cake is suitable for 2 persons.
Christmas bundt Materials: • 250 gram FunCakes Mix for Raisin Bread • FunCakes Icing Sugar • 125 gram of FunCakes Almond paste cut in small pieces • 150 gram of FunCakes Dip ’n Drip White • 60 gram FunCakes Fondant Forest Green • 25 gram FunCakes Fondant Fire Red • FunCakes edible glue • FunCakes disposable decorating bags 30 cm • FunCakes Magic Roll-Out Powder • Wilton Fancy Ring Mold Pan ø 25 cm • 120 ml water • 7 gram dried yeast • 10 gram soft butter • 150 gram soaked raisins • FunCakes Cake Release • Wilton Perfect Height Rolling Pin • Holly leaf plunger cutters, e.g. PME • Plastic foil Preparation: Let the raisins soak in warm water and dry them again with a towel. Add 250 gram of FunCakes Mix for Raisin Bread with 120 ml water, 7 gram dried yeast and 10 gram butter in a bowl and mix with the dough hook for 8 minutes into a smooth dough. Then knead the raisins and the pieces of almond paste manually through the dough. Place the dough back in the bowl, cover with plastic foil and let it rise for 25 minutes on a warm spot. Cover your work surface with the Magic Roll-Out Powder, push the air out of the dough and roll it into a large sausage. Grease the bundt pan with Cake Release and put the dough in it. Cover and let it rise for 50 minutes on a warm spot. Preheat the oven to 220°C (convection oven 200°C). Bake the bundt cake for 20-25 minutes. Release the cake from the pan after baking and let it cool down. Melt the Dip ’n Drip in the oven for a bit, fill a decorating bag with it and let it drip over the bundt cake. Sprinkle with Icing Sugar. Knead the fondant, roll out and cut out as many holly leafs as you like. Make little balls from the red fondant. Place the leafs on the bundt cake and stick the red balls on them with edible glue.
Rudolph the chocolate reindeer Materials: • 500 gram FunCakes Gluten free Mix for Brownies • FunCakes Bake Easy Spray • 200 gram FunCakes Mix for Buttercream • 350 gram FunCakes Chocolate Melts Dark • FunCakes Disposable decorating bags • FunCakes Edible FunColours Gel – Red • Little bit of FunCakes fondant black • 500 gram unsalted butter • 3,5 - 4 eggs (190 gram) • 200 ml water • Wilton tip #18 • Wilton Rudolph silicone mould • Wilton Cooling grid Preparation: Preheat the oven to 180°C (convection oven 160°C). Lubicate the baking pan with the baking spray. Fill a bowl with the Mix for Brownie, the butter and eggs and mix this on low speed to a smooth batter. Fill the baking pan with the batter and bake the brownie in approximately 30-40 minutes ready. Add 200 ml of water to 200 grams of the Mix for Buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour. Once the brownie is ready, let it rest on a cooling grid. Melt the chocolate in a glass bowl in the micro wave, fill the moulds of the antlers with it and put in the fridge. Get the stiffened butter mixture again. Beat 250 gram of butter for approximately 5 minutes until it’s creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes). Keep a little bit of buttercream for later to colour red. Beat the rest of the buttercream with the melted chocolate that’s left. You can colour it a bit extra with brown colouring if you wish. Fill a decorating bag with tip #18 with buttercream. Let it rest for five minutes in the fridge. Fill the eyes and ears of Rudolph with a bit of natural buttercream using a little knife or spoon. Now cover Rudolph’s head completely with stars from the chocolate buttercream. Colour a bit of buttercream which you’ve put apart with the red colouring and create the nose with it. Use a little piece of black fondant to make the pupils. Get the chocolate out of the moulds and finish Rudolph with it.
Red Velvet Bananabread Materials: • 500 gram FunCakes Mix for Red Velvet Cake • 100 gram FunCakes Chocolate Melts White • FunCakes Nonpareils Christmas • FunCakes Bake Release Spray • 3 eggs • 100 ml vegetable oil • 50 ml water • 150 gram smashed banana • Loaf pan • Cooling grid Preparation: Preheat the oven to 180°C (convection oven 160 °C) and lubricate the baking pan with baking spray. Fill a bowl with the Mix for Red Velvet Cake, the eggs, oil, water and mashed banana and mix everything on the lowest speed to a fluffy batter. Fill the lubricated baking pan with the batter and bake the cake ready in approximately 45-50 minutes, depending on your oven. Once the cake is ready, let it cool down on a cooling grid. Melt the Chocolate Melts in the microwave, pour it over the cake and finish the cake with the Christmas nonpareils.
Xmas forest tree Materials: • 250 gram FunCakes Mix for Sponge Cake • 3 spoons FunCakes Icing Sugar • 150 gram FunCakes Modelling Chocolate White • FunCakes Bake Release Spray • 3 different colours of green colouring, for instance: - FunCakes Edible FunColours Gel – Leaf Green - FunCakes Edible FunColours Gel – Holly Green - FunCakes Edible FunColours Gel – Mint Green • 4 eggs • 25 ml water • 150 gram fine crystal sugar • 500 ml whipped cream • 250 gram mascarpone • Pretzel sticks • 3 plastic ziplock bags • Round baking pan 20 cm • Wilton Cooling grid • Wilton Cake Leveler • Palette Knife Preparation: Preheat the oven to 180°C (convection oven 160°C) and lubricate the baking pan with baking spray. Fill a bowl with the Mix for Sponge Cake, the 4 eggs and the 25 ml of water and mix it on high speed to a fluffy batter. Fill the baking pan with it and bake the sponge cake ready in approximately 35 minutes depending on your oven. Let the sponge cake cool down on a cooling grid. Beat the whipped cream, the mascarpone and the icing sugar in a bowl until it’s stiff. Cut the sponge cake in half 2 or 3 times (depending on its height) and fill it with the mascarpone whipped cream. First lubricate the cake tightly with the whipped cream and do it again after that but now roughly. Put it in the fridge. Knead the Modelling Chocolate flexible and create different sizes of cones with it as being trees. Place the cones on a pretzel stick. Divide the crystal sugar in three plastic bags. Add in every bag one of the three green colourings and mix it. Then make the cones a little bit wet with water and roll them through the green sugars. Place the Christmas trees on your cake right before serving.
Winter bundt cake with almond paste Materials: • 500 gram FunCakes Special Edition Mix for Almond Cake • 250 gram FunCakes almond paste • 100 grams FunCakes Dip ‘n Drip White • 2 tablespoons FunCakes flavouring rum • FunCakes Icing Sugar • FunCakes Christmas decorations • 5 eggs (approx. 250 gram) • 300 grams butter • Bundt cake baking pan Preparation: Make sure all ingredients are at room temperature. Preheat the oven to 160°C (convection oven 140°C). Mix 500 grams mix, 300 grams butter and 5 eggs in 4 minutes on low speed until a smooth batter. Add the almond paste in small pieces to the mixture. Lubricate the bundt cake pan and sprinkle some flour in it. Fill the pan with the batter and bake the cake in approx. 70 minutes. Let the cake cool down. Mix the rum flavouring with the fondant glaze and pour it over the cake. Decorate the cake with icing sugar and the Christmas decorations. You can paste the stars and the hollies on the side of the cake with a bit of dip ‘n drip.
Christmas tompouce cake Materials: • 500 gram FunCakes Mix for Cookies • 250 gram FunCakes Mix for Royal Icing • 300 gram FunCakes Mix for Crème Pâtissérie • 75 gram FunCakes Mix for Enchanted Cream • FunCakes Magic Roll-Out Powder • FunCakes Bake Release Spray • FunCakes Disposable decorating bags • FunCakes golden stars • FunCakes sugar crystals red • FunCakes Edible FunColours Gel – Holly Green • FunCakes Edible FunColours Gel – Black • FunCakes Baking beans • Round quiche pan 23 cm • 150 gram unsalted butter • 1 egg • Puff pastry • 50 ml milk • Wilton tip 1M • Wilton Rolling pin • Wilton Parchment paper • Wilton gold pearlized sugar • Clingfilm Preparation: Except for the puff pastry, the ingredients have to be at room temperature. Preheat the oven to 200°C (convection oven 180°C). Knead 500 gram of Mix for Cookies, 150 gram of butter and 1 egg to a firm dough. Wrap it in clingfilm and let it stiffen in the fridge for at least 1 hour. Do not let the puff pastry thaw completely. Draw a Christmas tree on paper, about as big as 1/8th of the cake. Cut it out, put it on the puff pastry and cut out 8 Xmas trees of pastry with a sharp knife. Place them on a baking tray covered with parchment paper and make holes in the slices using a fork. Cover the trees with another layer of parchment paper and put something heavy on top, for instance a second baking tray. The trees must bake flat instead of puffy. Bake them for approximately 15 minutes 200°C. Let them cool down. Roll out the cookie dough on a working area covered with Magic Roll-Out Powder till it has a thickness of 3 mm. Lubricate the tart pan with baking spray, put in the rolled out cookie dough and trim the edges. You can very well freeze the
remaining dough and safe it for next time. Put in a sheet of parchment paper and fill with the baking beans. Bake it at 180°C for approximately 20 minutes. After 20 minutes remove the parchment paper with the baking beans and bake it for another 5 minutes. For the royal icing add 30 ml of water to 250 grams of sifted mixture for Royal Icing with a stiff consistency. Mix the icing for 7-10 minutes on low speed to a stiff, white icing. The icing is ready when it is bright white, has lost its shine and you can pull peaks that don’t fall back. (If using a hand-held mixer be careful to ensure that it does not jam!) Color the royal icing with the moss green and black until you have the desired Xmas tree color. Thin the royal icing with 1 or 2 teaspoons of water until it has the thickness of yoghurt and put it into a disposable decorating bag. Ice the puff pastry Xmas trees with the green icing and decorate with the pearlized sugars and the gold stars. Let them dry. To make the filling you mix 300 gram of Mix for Crème Pâttisière with 750 ml of water. Beat the custard for approx. 5 minutes with a whisk or mixer. Let the cream set for a while before using. Fill the cake bottom with half of the crème patissiere. Then make the Enchanted Cream by mixing 75 gram of Mix for Enchanted Cream with 50 ml milk and 50 ml water for 3 minutes at high speed. Mix the Enchanted Cream with the rest of the crème patisserie. This is called Swiss cream. Put the Swiss cream into a disposable decorating bag with tip 1M, divide the cake into 8 pieces and fill the 8 parts with Swiss cream. Decorate the parts with a Xmas tree.
Christmas Tree Materials: • 330 gram of FunCakes Mix for Sponge Cake • 400 gram of FunCakes Mix for Buttercream • FunCakes Flavouring – Pomegranate • 25 gram of FunCakes fondant Bright White • FunCakes Sugarpearls 4mm – Shiny White • FunCakes Sugarpaste Snowflakes Pearl White • FunCakes Edible FunColours Gel – Red • FunCakes Decorating bag 40 cm • FunCakes Bake Release Spray • 33 ml water • 5 eggs • 400 ml of water • 500 gram unsalted butter • Wilton Wonder Mold kit • Wilton Metal Cookie Cutter Star 7.5cm • Mini stars cutters • Wilton Decorating Tip #1M • Wilton Rolling Pin Preparation: Preheat the oven on 180°C (convection oven 160°C). Lubricate the baking pan with the baking spray. Mix 330 gram mixture, 5 eggs and 33 ml water in a bowl. Beat the batter for 7-8 minutes on high speed and then another 2-3 minutes on low speed. Fill the baking pan with the batter and bake the cake in approx. 35-40 minutes. Don’t open the oven in between! The cake is ready when it feels springy to the touch. Release the cake immediately after baking and let it cool down on a cake grid.Prepare the 400 gram Mix for Buttercream as indicated on the package. Add as much pomegranate flavouring to the buttercream as you wish and colour the cream red using the red colouring. Cut the sponge cake in half two times en fill it with a layer of buttercream. Also cover the outside of the cake with a thin layer of buttercream and let it rest in the fridge for a bit. Fill a decorating bag with tip #1M with the rest of the buttercream and pipe beautiful swirls on the sponge cake. Roll out the fondant and cut out one big star and several smaller stars. Let the big one dry for a day. Decorate the cake with the small and big stars, white pearls and finish the cake by putting the dried big star on top.
Ho Ho Ho Xmas Drip Cake Materials: • 600 gram FunCakes Mix for Red Velvet Cake • 200 gram FunCakes Mix for Buttercream • 500 gram FunCakes Special Edition Mix for Gingerbread • FunCakes Cake Release • 600 gram FunCakes Fondant bright white • FunCakes disposable decorating bags 41cm • FunCakes Dip ’n Drip Red • FunCakes Edible FunColours Gel – Red • FunCakes Edible FunColours Gel – Snow White • FunCakes Edible FunColours Gel – Bright Green • 10 gram FunCakes egg white powder high whip • FunCakes flavouring mascarpone • 300 gram FunCakes Mix for Macarons • FunCakes golden stars • FunCakes sugar pearls black • FunCakes edible glue • FunCakes Icing sugar to roll out on • 4 + 1 eggs • 110 gram vegetable oil • 260 + 60 + 60 + 200 ml water • 70 gram fine granulated sugar • 60 + 250 gram unsalted butter • 70 gram fresh egg white • Baking pan round 20 cm (2x) • Wilton Gingerbread cutter • Wilton Cooling Grid • Wilton Cake leveller • Wilton spatula angle • Wilton Tip #1A • Wilton Tip #2 • Wilton rolling pin • Snowflake plunger cutter small, e.g. PME • Snowflake plunger cutter medium, e.g. PME • Macaron mat, e.g. Patisse • Green paint, e.g. Sugarflair • Brushes • Knife scriber tool, e.g. FMM • Flour to roll out on
Preparation: Preheat the oven to 180°C (convection oven 160°C). Prepare the gingerbread cookies as indicated on the package. Wrap the batter into plastic foil and place it in the fridge for at least 1 hour. Prepare the Mix for macarons as indicated on the package. Colour the batter white with 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. Meanwhile, prepare the Mix for Red Velvet Cake as indicated on the package or in this basic recipe. Dived the batter over the two baking pans and bake the cakes in approx. 30-35 minutes ready. Let the cool down on a grid after baking. Remove the cookie dough from the fridge, knead it and roll this out on with flour 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 your work surface. Let the oven cool down to 130°C (convection oven) and bake the macarons in approx. 15 minutes ready. They will be easy to remove from the mat. Meanwhile, prepare the Mix for Buttercream as indicated on the package or in this basic recipe. Add to taste the mascarpone flavouring. Let the oven cool down to 100°C (convection oven). Mix 10 gram egg white powder with 60 ml water in a bowl and stir this. Beat the powder on high speed till a white foam and add a bit 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 over for 1½ hours. Let them cool down after baking in the oven. Cut the two cakes both once and stack them on 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 bag with tip #2 and a bit of white cream and decorate the gingerbread cookies. Colour the remaining buttercream with the red colouring and place this a decorating bag. Take a big 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 the fondant well, roll it out on with icing sugar 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.
Treats
Marshmallow snowman faces Materials: • FunCakes Edible FunColours Brush Food Pen - Red • FunCakes Edible FunColours Brush Food Pen - Black • Bag of marshmallows Preparation: Draw a carrot nose on the marshmallow with the red edible pen and the eyes and mouth with the black pen. Use them in a cup of hot chocolate.
Christmas Tree Lollipops Materials: • FunCakes Deco Melts Green • FunCakes Decorating bag 30 cm • FunCakes Sugar Pearls metallic harlequin • FunCakes Sprinkles golden stars • Wilton icing bag ties • Wilton parchment paper • Glass bowl • Wooden ice-cream sticks, e.g. Silikomart Preparation: Melt the Deco Melts in a bowl in the microwave at max. 450W. Stir well every 15-20 seconds. Stop heating when the melts are almost completely melted (small bits of melts still visible). Keep stirring until the melts are smooth. Fill a bag with the melted melts and close the end of the piping bag with an icing bag tie (this prevents the melted melts from leaking out). Lay a sheet of parchment paper on a service tray and place the ice-cream sticks on the tray. Cut off a small piece of the decorating bag and make zigzag moves to create the trees. Immediately decorate them with the pearls and the stars. Let them harden in the fridge for approx. 15 minutes.
Chocolate Rudolph Materials: • 125 gram FunCakes Modelling Chocolate milk • 20 gram FunCakes Modelling Chocolate dark • 20 gram FunCakes Modelling Chocolate white • FunCakes black pearls • FunCakes Edible Glue • FunCakes Edible FunColours Gel – Red • Modelling Tool with half round bow, e.g. PME • Spaghetti • Brush • Knife Preparation: Knead the milk modelling chocolate. Make two balls, make one a bit larger than the other. Roll the large ball into a cone and stick a spaghetti in the cone. Cut of the remaining spaghetti but keep some to add the head. Turn the small ball into a cone with a flat front. Add the head to the body with some glue. Roll out the milk chocolate into a sausage and divide this into 4 parts. Make 2 parts a bit larger than the other ones and roll this into small sausages. These are the front and back legs. Knead almost all the dark chocolate and roll this into 4 small balls that you make a bit flat. With a knife you can make the hoofs. Glue them at the bottom of the legs. Glue the large legs against the body and the smaller ones to the front. Knead the white chocolate and roll this around a bit of spaghetti. Make another 4 small sauces and glue them to each other to make the antlers. Roll the dark chocolate into two balls and turn this into cones and flatten them. Repeat this with the white chocolate but make them a bit smaller and glue them on the dark chocolate to create the ears. Colour the rest of the white chocolate with the red color gel to make the nose and glue this on the head. Carefully stick the antlers in the head. Use the back of a brush to make two holes and add the sugarpearls. Take a small half bow tool and make the eyebrows. And use a small knife to make extra details at the eyes, ears and nose.
Frozen Sticks Materials: • FunCakes Deco Melts white • FunCakes Nonpareils white • FunCakes Nonpareils blue • FunCakes Nonpareils silver • Wilton parchment paper • Breadsticks • Glass bowl • Small high measuring cup or long drink glass Preparation: Meng 500 gram Mix Melt the Deco Melts at max. 450W in a bowl. Stir well every 15-20 seconds. Stop heating when the melts are almost completely melted (small bits of melts still visible). Keep stirring until the melts are smooth. Pour the melted melts in the high cup or glass and dip the breadsticks into the melts. Let them leak and immediately sprinkle the nonpareils over them. Place the breadsticks on a with parchment paper covered baking tray and let them harden in the fridge for 15 minutes.
Mini igloo cakes Materials: • 250 gram FunCakes Mix for Cupcakes • Pre-made FunCakes Mix for Royal Icing • FunCakes 3D Sugar Decoration Penguins • 700 gram FunCakes Fondant Bright White • FunCakes Edible FunColours Gel - Holly Green • FunCakes Icing Sugar to roll out on • FunCakes Bake Release Spray • FunCakes Edible Glue • FunCakes Cake Drum Round Ø25cm • 2,5 eggs • 125 gram soft unsalted butter • Warm apricot jelly • Hemisphere Baking Pan Ø9-10cm, e.g. PME (4x) • Wilton Rolling Pin • Wilton Cooling Grid • Wilton Piping Gel • Impression Mats brick wall/tree bark, e.g. FMM • Snowflake Plunger Cutter set/3, e.g. PME • Flower Foam Pad, e.g. PME • Modelling tools -Cutting Wheels, e.g. PME • Brush Preparation for 4 mini cakes: Preheat the oven to 180°C (convection oven 160°C). Prepare 250 grams of Mix for Cupcakes as indicated on the package or in this basic recipe. Grease the pans with the bake release spray and divide the batter over the pans. Bake them in 20-25 minutes until golden. Let the cool down on a grid after baking. Cover the cakes with the warm apricot jelly. Knead the white fondant well and roll this out on a with icing covered work surface until it has a thickness of 2 mm. Place the fondant on the foampad and press the impression mat with the brick imprint on the fondant, repeat this. Use the fondant to cover the cakes. Use the cutting wheel to cut a strip of 2 bricks wide and paste this with some edible glue to the front of the cakes to create the igloo. Colour the fondant dark green and roll this out untill it has a thicnkess of 1-2 mm . Cut out many snowflakes in all the sizes using the plunger cutters. For every three you need approx. 6 snowflakes of each size. Glue them on to each other. Cover the drum with the piping gel and then cover it with the white fondant. Place the cakes on the covered drum and make snow edges along the igloo using royal icing and a brush. Glue the trees and the penguins with some royal icing on the drum and add some snow to the trees.
Xmas Sticks Materials: • FunCakes Deco Melts green • FunCakes Deco Melts red • FunCakes Deco Melts white • FunCakes Nonpareils Christmas • Wilton parchment paper • Breadsticks • Glass bowls • Small high measuring cup or long drink glass Preparation: Melt the Deco Melts at max. 450W in a bowl (use a bowl for each colour). Stir well every 15-20 seconds. Stop heating when the melts are almost completely melted (small bits of melts still visible). Keep stirring until the melts are smooth. Pour the melted melts in the high cup or glass and dip the breadsticks into the melts. Let them leak and immediately sprinkle the nonpareils over them. Place the breadsticks on a with parchment paper covered baking tray and let them harden in the fridge for 15 minutes.
Christmas fudge Materials for 20 pieces: • 285 grams FunCakes chocolate melts white • FunCakes Edible FunColours Gel – Red • 397 grams of condensed milk (1 can) • ½ teaspoon peppermint extract • 12 finely crushed candy canes • Square baking pan 10×20 cm • Wilton parchment paper Preparation: Fill a saucepan with the condensed milk. Heat the milk and add the chocolate melts. Stir until the melts are completely dissolved. Add the peppermint extract and the candy canes. At last, add the red food colouring. Don’t stir this all the way through, so you get a marble effect Lubricate the baking pan and place a layer of baking paper in the pan. Pour the melted fudge in the baking pan. Sprinkle a some crushed candy canes on top of the fudge. Let the fudge harden in the fridge for 2 hours.
