Other materials:

• 8 eggs (approx. 400 gram)
• Jam of your choice
• 375 gram butter
• 270 ml water

Make sure all the ingredients are at room temperature. Add 200 ml of water to 200 grams of the
mix for buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour. Beat 150 grams of unsalted butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes).

Preheat the oven to 175°C (convection oven 160°C). Mix 400 gram mix for Sponge Cake with 6 eggs and 40 ml water in a bowl. Mix it 7-8 minutes on high speed and then on 2-3 minutes on low speed. Fill an ingreased baking pan with the batter and bake the cake in approx. 40 minutes. Let the cake cool down after baking.

Preheat the oven to 180°C (convection oven 160°C). Mix 250 gram mix for Cupcakes with 125 gram butter and 2 eggs. Mix this in 4 minutes on low speed tot a smooth batter. Line a muffin pan with silver baking cups and fill the cups with the batter. Bake the cupcakes in approx. 18 minutes. Let them cool down after baking.

Cut the cake twice with the cake leveler and fill with the jam and buttercream. Cover the outside of the cake with a thin layer of cream, using a palette knife. Knead 750 gram fondant and colour it with a bit of sky blue colouring. Roll the fondant out and cover the cake with the fondant. You could use a smoother to create a smooth surface. Remove the remaining fondant with the knife/scriber tool.

Colour 75 gram fondant violet, 75 gram violet, 50 gram pink and 50 gram lemon yellow. Roll the violet fondant out thinly and cut out flowers with the 5-petal cutter. Per flower you need 1 whole and 2 leafs. Therefore you cut of all the leafs on one flower. Place the flowers on a foampad and use the bonetool to go over the edges of the flowers. Place the two leafs with edible glue on the flowers and make with some yellow the stamps. Past this together and fold the violet flowers in four.

Roll the pink fondant thinly out and use the same cutter flowers and the also thin the edges. Fold the pink flowers. Let all the flowers dry. Roll some green fondant out and cut out some small hearts and a few calyxs. Roll a few thin wisps of green for the stems of the flowers and stick it on the cake with edible glue. Paste the calyx below the violet flowers. Roll small pieces of green fondant into a teardrop shape in your hand and press flat. These are the calyxs for the pink flowers. Cut off green rolled fondant with the cutting wheel oblong leaves. Paste this along the steal. Place the flowers on top.

Spread a little butter cream on the cupcakes. Roll blue fondant and cut out circles with the ring to hold the cupcakes. Paste pink and violet flowers on.

Add 30 ml of water per 250 grams of sifted mixture for Royal Icing with a stiff consistency. Mix the icing for 7-10 minutes on low speed to a stiff, white icing. The icing is ready when it is bright white, has lost its shine and you can pull peaks that don’t fall back. (If using a hand-held mixer be careful to ensure that it does not jam!) Colour the icing green and fill a bag with tip 233. Pipe with the icing a grass border along the cake. Decorate the border with yellow daisy marguerites and heart of white fondant. Use red fondant to make love bugs, the dots are made with a black foodmaker.