Christmas Duo Drip Cake

Preheat the oven to 120°C (convection oven 100°C).

Mix 14 grams of meringue powder with 125 ml of water and 125 grams of fine sugar in a bowl, then stir until there are no lumps. Beat the mixture at high speed to create a white foam and gradually add 250 grams of sugar. Beat until stiff peaks form that do not fall. Divide the preparation into two parts and color one part green and the other red with the coloring. Fill a piping bag fitted with tip no. 1A with the green mixture. Fill another piping bag with the same no. 1A tip with the red mixture. Cover a baking tray with parchment paper and pipe swirls and Christmas trees. Let dry in the oven for 1.5 hours. Tip! Make sure the bowl and whisk are grease-free.

Prepare 400 grams of FunCakes sponge cake mix as directed on the package. Divide the batter into two portions, color one green and the other red. Distribute the batter in the greased pans and bake the cakes for about 30 to 35 minutes. Let them cool on a cooling rack.

Prepare 200 grams of FunCakes buttercream mix according to the package instructions and add dulce de leche flavor paste to taste. Cut both cakes twice with a leveler and assemble them by alternating layers with the dulce de leche cream. Coat the entire cake with cream and place it in the refrigerator to firm up.

Knead 650 grams of sugar paste well, roll it out on a workspace dusted with magic powder for rolling out, then cover the cake with it. Color a small piece of sugar paste green, keep the rest white. Roll out the paste and cut out snowflakes and holly leaves.

Take some green and red drip 'n drip' in separate bowls and briefly heat them in the microwave (no more than 10 seconds!). Fill two piping bags with each drip, cut a small opening and let the drip flow over the edges of the cake.

Decorate the cake with the meringues, snowflakes, holly leaves, pearls, and stars.

Finally, sprinkle a little coconut on top for a snow effect.