Mojito Sundance


  • 250 gram of FunCakes Mix for Cupcakes
  • 75 gram of FunCakes Enchanted Cream®
  • 100 gram of FunCakes Mix for Bavarois Natural
  • 1 can of FunCakes Cold Gel
  • 20 gram FunCakes Egg White Powder
  • 100 gram FunCakes Chocolate Melts White
  • FunCakes Edible FunColours Gel – Bright Green
  • 125 gram soft butter
  • 3 eggs
  • 170 ml water
  • 50 ml milk
  • 500 ml whipped cream
  • 80 ml white rum
  • 40 ml fresh lime juice
  • Mint
  • 5 limes
  • 140 gram crystal sugar
  • FunCakes decorating bag 30 cm
  • Oval baking frame, for example from Patisse
  • Wilton Decorating Tip #125
  • Wilton Decorating Tip #1A
  • FunCakes Acetate foil
  • Baking paper

Preheat the oven to 180°C (convection oven 160°C). Cover a baking plate with baking paper. Prepare the Mix for Cupcakes as indicated on the package or in this basic recipe. Divide the batter over the with baking paper covered baking plate until a thickness of approx. 1 cm but at least bigger than the baking frame. Bake this for approx. 15-220 minutes and let it cool down afterwards. Cut the leaves of 8 mint twigs into very fine pieces. Grate the peel of 4 limes. Stick the baking frame into the cake and place it on top of a straight cutting board which fits in the freezer. Beat the whipped cream and prepare 100 gram of Mix for Bavarois with 80 ml of white rum and 40 ml of fresh lime juice. Stir this together with the mint and lime zest into the whipped cream. You may want to make it a bit greener using the green icing color.

Put acetate foil inside the baking frame, add the bavarois to it and put this in the freezer for at least a day. Prepare the can of cold gel combined with zest of a complete lime and juice of half a lime and put this on top of the frozen bavarois. Place the whole cake back in the fridge so it can thaw quietly.

Preheat the oven to 130°C (convection oven 110 °C). For the meringues heat the sugar for about 10 minutes in the oven, but make sure it doesn’t start to caramelise. Fill a bowl with 20 gram of egg white powder and 120 ml of water, stir this intensely and leave it for 10 minutes. Then beat it on high speed with a mixer until a creamy mixture while you constantly add the warm sugar. Do this little by little. The meringue foam is ready once you can get white peaks out of them. Fill a decorating bag with tip #1A with it and pipe peaks on a with baking paper covered baking plate. Bake these in the oven (130 °C, convection oven 110 °C) for an hour until it’s dry. Heat the white chocolate melts in the microwave and pipebig circles on a piece of baking paper. You may want to make them flow out a bit so they get bigger and more flat. Let these stiffen in the fridge.

For the decoration prepare the Enchanted Cream® as indicated on the package or in this basic recipe. Fill a decorating bag with tip #125 with it and make a zigzag movement along the length of the cake. Decorate some more with slices of lime, mint leafs, the chocolate callets and the meringues. You’ll probable have some meringues left but you may want to enjoy these too!