Ruby-dark chocolate cake

Materials:

  • 400 gram FunCakes Special Edition Mix for Ruby Cake
  • 400 grams of FunCakes Special Edition Mix for Dark Choco Cake
  • 300 grams of FunCakes Mix for Macarons
  • 400 grams of FunCakes Mix for Buttercream
  • 150 grams of FunCakes Chocolate Melts Dark
  • 150 grams of FunCakes Chocolate Melts Ruby
  • 70 gram egg white
  • 880 grams of soft unsalted butter
  • 8 eggs
  • 425 ml water
  • FunCakes Flavouring paste – White Chocolate
  • FunCakes Edible FunColours Sparkle Dust – Golden Ginger
  • FunCakes Edible FunColours Dust – Soft Pink
  • FunCakes Edible FunColours Dust – Deep Claret
  • FunCakes Marzipan Decoration Roses Gold Set/6
  • FunCakes Mini Chocolate Rocks –Dark
  • FunCakes Bake Release spray
  • FunCakes Disposable piping bag 41 cm
  • Wilton tip #1M
  • Wilton tip #2A
  • Wilton Decorator Preferred Spatula Hoek 22,5 cm
  • Wilton Basic Turntable
  • Wilton Cake leveler
  • Wilton Recipe Right Non-Stick Cooling Grid
  • Macaron Mat e.g. Silikomart
  • Craft Brush Set e.g. PME
  • Plain Edge Side Scraper e.g. PME
  • Baking tin 20 cm round e.g. PME
  • Rejuvenator
  • Raspberries
  • Dried cranberries

Preparation:
Make the macaron mix with the 70 grams of egg white as indicated on the package. Make 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 piping bag with # 2A and pipe dots on the macaron mat. Allow to air dry for 2 hours. In the meantime you can bake the cakes.

Preheat the oven to 170°C (convection oven 150°C) and grease the baking pan with baking spray. Make the Ruby cake with 4 eggs and a 180 gr. of soft unsalted buter. mix as indicated on the package, put the batter in the baking pan and bake the cake in about 50 minutes until done. Let it completely cool down on a cooling grid. Wash the baking pan and grease again with baking spray. Make the chocolate cake with 4 eggs, 25 ml of water and 200 grs. of butter as indicated on the package. Put the batter in the baking pan and bake the cake in about 50 minutes until done. Let it completely cool down on an cooling grid.

Meanwhile, make the buttercream mix with water as indicated on the package or in this basic recipe and allow 500 grams of butter to reach room temperature. After baking the cakes, lower the temperature of the oven to 150°C (convection oven 130°C) and bake the macarons for 15 minutes. Let them cool on the counter on the mat. Only remove them when they have cooled completely.

Make a paint with the golden ginger dust and rejuvenator, take the largest flat brush from the set and spread the paint over the macaroon shells.

Finish the buttercream further as indicated on the package and season with the 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 the ruby melts in the microwave 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.

Meanwhile, melt the dark melts 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 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. You do 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.