This year I have positively been on a baking spree. From dealing with the stress that is 2020 to also opening up my own sprinkle mix company, Kaleidoscope Sprinkles, my oven has stayed on. Believe me I'm not complaining one bit, especially how chilly it has been in L.A.. I love baking and hope to one day open my own store front bakery. I am in no way a professional baker but the passion is completely there. I have been trying to challenge myself with different bakes this year that I would not normally do myself.
This year through one of my baking social media connections, I signed up to join my first baking collaboration. This baking collaboration is themed around Rudolph. I mean how fun is that?! As soon as I read the theme of this baking test the wheels inside my head starting turning full speed. I knew I was of course going to be using my sprinkle mixes and edible glitters but I wanted to make sure Rudolph was the true star. After a few weeks of pondering the idea finally came to me. I knew exactly how I was going to execute this friendly Rudolph baking competition. I went to work and here is what I came up.
The recipe for my Rudolph inspired chocolate mint cake and step by step decorating video is below.
Rudolph macarons (adapted from La Cuisine Paris French Macaron recipe)
90g ground almonds
75g egg whites
135g confectioner's sugar
1 ½ tbsp. Dutch cocoa powder
red food color gel
Chocolate Cake (adapted from Vintage Cakes "The Pink Cake" recipe)
4 oz. unsweetened chocolate, chopped