Back to school cake

Ingredients

• 400 g FunCakes Mix for Classic Cake
• 75 g FunCakes Mix for Enchanted Cream®
• FunCakes Sprinkle Medley Alphabet
• 240 g unsalted butter
• 100 ml water
• 4 eggs (approx. 200 g)

Necessities

• Wilton Cake Release Spray 200ml
• FunCakes Disposable Piping Bags
• Wilton Open Star Piping Tip #1M
• Wilton Recipe Right Non-Stick Cooling Rack 40 x 25 cm
• Wilton Cake Pan 23.4 x 13.3 cm

Step 1: Make the cake

Preheat the oven to 160°C (fan oven 140°C) and grease the cake pan with FunCakes Bake Release Spray.

Prepare 400 g FunCakes Mix for Classic Cake according to the instructions on the package. Pour the batter into the cake pan and bake the cake for 55–60 minutes until golden brown and fully baked. After baking, let the cake cool in the pan for about an hour. Carefully turn it out onto a cooling rack afterwards. A warm cake can easily break.

Step 2: Make the Enchanted Cream®

Prepare 75 g FunCakes Mix for Enchanted Cream® with 100 ml water according to the instructions on the package. Transfer the cream to a piping bag fitted with a #1M piping tip.

Step 3: Decorate the plates

Place a slice of cake with an apple and some strawberries on a nice plate. Pipe a generous swirl of cream alongside it. Then let the children get creative and decorate their cake with strawberries, cream and colorful sprinkles.

This recipe was created in collaboration with FunCakes.