The sceptre of Saint Nicholas


  • 500 gram FunCakes Mix for Cookies
  • 300 gram FunCakes Mix for Buttercream
  • 300 gram FunCakes Mix for Macarons
  • FunCakes pepernoot spices
  • FunCakes Edible FunColours Gel – Yellow
  • FunCakes Edible FunColours Gel – Orange
  • FunCakes Edible FunColours Gel – Red
  • FunCakes disposable decorating bag 46cm
  • FunCakes sugar decorations Saint Nicholas
  • 40 gram FunCakes fondant bright white
  • FunCakes Magic Roll-Out Powder
  • 1 egg
  • 150 + 375 gram soft unsalted butter
  • 300 ml water
  • 70 gram egg white
  • Wilton tip #1A (2x)
  • Wilton tip #12
  • Wilton rolling pin
  • Macaron mat, e.g. Silikomart
  • Cutting wheel, e.g. PME
  • Dresden tool, e.g. JEM
  • Various candies
  • Sceptre drawn on parchment paper

Fill a bowl with 300 gram Mix for Macarons and 70 gram of egg white and mix for 4-5 minutes on medium speed to a batter. Colour it red using the red colouring. Fill a decorating bag with tip #12 with the batter. Place the macaron mat on a baking plate and pipe the batter on the circles. Let this dry for 2 hours by air to get the best result.

Make sure all ingredients are on room temperature. Preheat the oven to 180°C (convection oven 160°C). Prepare 500 gram Mix for Cookies with the spices as indicated on the package or in this basic recipe. Let the dough rise in the fridge for at least 1 hour. Meanwhile, prepare 300 gram of Mix for Buttercream as indicated on the package or in this basic recipe.

Roll out on a with Magic Roll-Out Powder covered work surface to a thickness of 0,5 cm. Cut out the sceptre twice using a knife. Place the numbers on a with baking paper covered baking plate and bake the cookies for 12-15 minutes. Let them cool down afterwards.

Preheat the oven to 150°C (convection oven 130°C) and dry the macarons in the oven for 15 minutes. Let them cool down completely on the mat.

Colour the buttercream dark yellow using the yellow and orange colouring. Fill a decorating bag with tip #12 with the buttercream, pipe a bit of buttercream on the bottom cookie and place the other cookie on top. Decorate the top cookie with buttercream. Also fill the macarons with the buttercream.

Roll out the fondant thinly, cut out a feather with the cutting wheel and make stripes along the feather using the Dresden tool. Stack the feathers between the macarons.

Decorate the cookie cake with macarons, candies and decorations.