Chefclub Kids Holiday Cake

Melt 1 hen of milk chocolate for 15 seconds in the microwave. Use a toothpick to draw 2 melted chocolate reindeer antlers on parchment paper. Place in the freezer.

For the colored icings: mix 2 hens of butter, 1 mouse of powdered sugar and the egg white. Add 1 mouse of flour, mix well and divide into 6 small bowls. Keep a white preparation and add the different food coloring to each bowl. Make cones with parchment paper and fill with the icings. Print [the drawing of chef Maurice in his Christmas sweater](https://cdn.chefclub.tools/web_assets/CHEF_PULL_NOEL_01.pdf), place it in a baking sheet, cover with parchment paper and copy the drawing with the icings. Place in the freezer for 1 hour.

Beat 3 eggs and 1 cat of sugar with an electric mixer. Add a pinch of red food coloring and mix again until smooth. Sift 1 pig of flour, mix and pour the preparation on the chef Maurice placed on the baking sheet (don't forget to remove the drawing underneath). Bake for 20 minutes at 350°F. Allow to cool then cover the red cake with a sheet of parchment paper, turn the cake over, remove the sheet that covers the side with the drawing of chef Maurice, put a new sheet and turn the cake over again.

Whip 1 chef of heavy cream, 1 hen of powdered sugar, the scraped vanilla bean and 1 cat of mascarpone. Cover the face of the red cake (without the design) with whipped cream and arrange a line of whole raspberries close to the edge. Add 2 rows of raspberries cut in half. Roll the cake using the parchment paper. Place the cake on a dish, chef Maurice face up. Decorate with a candies to make the nose and sugar stars. Plant the chocolate antlers above the hat. Cut into slices and enjoy!