Ingredients:

• 400 g FunCakes Brownie Cake Mix
• 200 g FunCakes Swiss Meringue Buttercream Mix
• FunCakes Dulce de Leche Flavour Paste
• ScrapCooking Velvet Shimmer Cocoa Powder
• Coffee beans (real or chocolate)

Necessities:

• PME Deep Square Pan 20 x 20 x 7.5 cm
• Patisse Baking Paper Sheets 38 x 30 cm pk/20
• FunCakes Piping Bags 46 cm pk/10
• Wilton Comfort Grip Angled Spatula 22.5 cm
• Martini glasses

Step 1: Bake the brownie

Make sure all ingredients are at room temperature. Preheat the oven to 175°C (fan oven 160°C). Line the PME Deep Square Pan with a sheet of baking paper.

Combine the 400 g FunCakes Brownie Cake Mix, eggs, butter and water in a bowl and mix gently for 3 minutes until you have a thick batter. Pour the batter into the prepared pan. Bake for about 35–40 minutes in the centre of the oven until done. Leave to cool completely in the pan.

Step 2: Make the Swiss meringue buttercream

Meanwhile, prepare 200 g of the FunCakes Swiss Meringue Buttercream Mix according to the instructions on the packaging. Flavour with the FunCakes Dulce de Leche Flavour Paste until the desired taste is achieved.

Step 3: Assemble the desserts

Fill a FunCakes piping bag with the Swiss meringue buttercream and set aside.

Turn your martini glasses upside down and press them into the brownie using a twisting motion. Lift the glass and gently press the brownie that remains inside down to the bottom of the glass. Using the piping bag, pipe a generous zigzag layer of buttercream on top of the brownie. The buttercream layer should be thick enough to fill the glass to the top. Smooth with the Wilton Comfort Grip Angled Spatula.

Finish the dessert by dusting a little ScrapCooking Velvet Shimmer Cocoa Powder over the top using a sieve, if you have one. Decorate with three real coffee beans or edible chocolate coffee beans.