Saint Nicholas drip cake


  • 400 gram FunCakes Mix for Sponge Cake
  • 400 gram FunCakes Mix for Buttercream
  • FunCakes Bake Release Spray
  • FunCakes flavour paste spiced biscuits
  • FunCakes disposable decorating bags 30cm
  • 750 gram FunCakes marzipan red
  • FunCakes Dip ‘n Drip White
  • FunCakes Edible FunColours Gel – Yellow
  • FunCakes Edible FunColours Gel – Blue
  • FunCakes Icing Sugar to roll out on
  • FunCakes cake carton
  • 6 eggs
  • 400 + 40 ml water
  • 500 gram soft unsalted butter
  • Wilton round baking pan Ø20cm (2x)
  • Wilton spatula angle 22,5cm
  • Wilton tip #1M
  • Wilton cake leveler
  • Wilton cooling gird
  • Wilton rolling pin
  • Round cookie cutter 10cm
  • Chocolate letter
  • Candies

Preheat the oven to 180°C (convection oven 160°C). Prepare 400 gram of Mix for Buttercream and 400 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 spiced biscuit flavour paste.

Cut the sponge cakes in three layers each. Keep a bottom and top layer separated. Cut out a circle in the remaining layers. Place the bottom on a cake carton and cover this with a layer of buttercream. Place a layer with a whole on top and spread some cream around it. Repeat this for the other two layers with whole. Fill the whole with the candies and place the top layer on top. Cover the whole cake with the buttercream and place in the fridge to stiffen. Cover the cake for the second time with buttercream and place back in the fridge to stiffen.

Knead the marzipan well, roll out on a with icing sugar covered worksurface and use this to cover the cake. Colour a few tablespoons of dip ‘n drip yellow with the yellow colouring and heat this for 10 seconds in the microwave. Fill a decorating bag with the yellow dip ‘n drip, cut off the top and let the yellow drip drop along of the cake.

Colour the remaining buttercream with the blue colouring and fill a bag with tip #1M with the cream. Pipe blue swirls on top of the cake. Place a stick behind the chocolate letter and paste it if desired with some buttercream. Decorate the cake with candies.