Mini red velvet drip 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

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.

6-7 mini cakes