Step 1: Bake the éclairs

Preheat the oven to 180°C (160°C fan oven) and line a baking tray with parchment paper. Sprinkle a little fine granulated sugar over the paper.

Prepare 150 g of FunCakes Mix for Biscuit Deluxe according to the instructions on the package. Transfer the batter into a piping bag fitted with Wilton tip #1A. Pipe 10–12 cm long strips onto the parchment paper, leaving enough space between each one. Bake for 10–12 minutes until lightly golden. Let them cool on the countertop. Repeat the steps until all the batter is used.

Step 2: Make the cream

Prepare 100 g of FunCakes Mix for Swiss Meringue Buttercream as directed on the packaging. Add some FunCakes Raspberry Flavour Paste and transfer the cream into a piping bag fitted with Wilton tip #125.

Step 3: Brush the bottoms with choco melts

Melt 150 g of FunCakes White Chocolate Melts according to the package instructions. Brush the bottom of the cooled éclairs with a thin layer of melted chocolate. This prevents the biscuit from getting soggy from the cream.

Step 4: Make the pink glaze

Warm some FunCakes Dip ’n Drip for 10–15 seconds as directed on the package. Add a bit of FunCakes Food Colour Gel in pink or (a small amount of) red to tint it pink. Transfer it to a piping bag and snip off a small tip. Decorate half of the éclairs with a decorative drip.

Step 5: Decoration

Pipe a neat zigzag of raspberry cream onto the choco-covered éclairs without glaze. Hold the wider side of the piping tip against the éclair and pipe a gentle zigzag motion. Place an éclair with pink glaze on top. Also pipe a zigzag of cream on top and finish festively with FunCakes Soft Pearl Mix Pastel Perfect, Blossom Mix Pastel, and Small Flowers.

This recipe is brought to you by FunCakes.