Christmas Cake

Preheat the oven to 180 °C (convection oven 160 °C).

Prepare 500 g of FunCakes biscuit mix as indicated on the packaging. Wrap the dough in cling film and let it rest in the refrigerator for at least one hour.

Prepare 250 g of FunCakes Deluxe sponge cake mix as indicated on the packaging. Pour the sponge cake batter into the greased pan and bake for 30-35 minutes until fully cooked. After baking, immediately unmold onto a cooling rack to cool.

Knead the biscuit dough taken out from the refrigerator until smooth, then roll it out on a floured work surface to a thickness of approximately 2-3 mm. Cut out cars and Christmas trees. Cut a piece out of some cars with the tree cutter and insert a Christmas tree inside. Press lightly so they merge during baking.

Place the biscuits on a baking tray lined with baking paper and bake in the preheated oven at 180 °C (convection 160 °C) for 10-12 minutes until lightly golden and cooked. Let them cool flat on the work surface. Baked biscuits keep best in a metal tin. These tins have seams where biscuit moisture can escape, keeping them crispy. If stored in an airtight container, they soften faster as moisture cannot escape.

Prepare 125 g of FunCakes buttercream mix according to the instructions on the packaging and prepare 100 g of FunCakes Enchanted Cream® with 100 ml of milk as indicated. With this ratio, the cream is slightly firmer. Reserve some for decorating the top of the cake and flavor the rest with the flavoring paste.

Cut the sponge cake twice with the leveler and fill with cinnamon Enchanted Cream®. Cover the entire outer surface with a thin layer of buttercream. Chill in the refrigerator.

Knead the FunCakes red terra sugarpaste and roll it out. Cover the cake with this sugarpaste.

Prepare 225 g of FunCakes royal icing mix with 27 ml of water as indicated on the packaging. Put it in a piping bag fitted with tip no. 002 and use it to decorate the biscuits. If you have royal icing leftover, you can cover it carefully with plastic wrap (pressing firmly ON the icing) and reuse it later. Stir again on low speed before use. You can keep it at room temperature for about 2 weeks.

Roll out the green sugarpaste thinly and cut out leaves with the cutters/presses. Attach them with some edible glue along the lower edge of the cake and decorate with the chocolate pearls.

Place some rosemary sprigs on top of the cake like Christmas trees and spread some of the remaining white Enchanted Cream® on top of the cake. Place a biscuit car with tree on top, optionally supported at the back with a toothpick.