Ingredients

• 330 g FunCakes Mix for Sponge Cake Deluxe
• 300 g FunCakes Mix for Buttercream
• 650 g FunCakes Sugar Paste Shimmering Rose
• 100 g FunCakes Sugar Paste Spring Green
• 100 g FunCakes Deco Melts White
• FunCakes FunCakes Flavour Paste Green Apple
• FunCakes Food Colour Gel Pink
• FunCakes Bake Release Spray
• FunCakes Edible Wafer Flowers Deluxe Pompom/Daisy Mix Medium pk/12
• FunCakes Edible Wafer Flowers Deluxe Peony Pink Ombre Large pk/1
• FunCakes Edible Wafer Flowers Deluxe Dahlia White Large pk/1
• FunCakes Sugar Decorations Little Flower Mix White/Pink Set
• FunCakes Edible Glue
• The Baked Studio Dried Flower Box - Ruscus - Gold
• 33 ml + 300 ml water
• 375 g unsalted butter
• 5 eggs

Necessities

• FunCakes Decorating Bags 46 cm pk/10
• Wilton Wonder Mold Kit
• Wilton Decorating Tip #789 Cake Icer
• Wilton Cake Leveler  25 cm
• Wilton Wide Glide Rolling Pin 50 cm
• Wilton Recipe Right Non-Stick Cooling Grid -40x25 cm
• Wilton Comfort Grip Spatula Curved 22,5 cm
• PME Rose leaf plunger cutter set/3
• Plastic Foil

Step 1: Bake the Sponge Cake

Preheat the oven to 180°C (160°C for a fan oven) and grease the Wilton Wonder Mold Pan with FunCakes Bake Release Spray.
Prepare 330 g of FunCakes Mix for Biscuit Deluxe with 5 eggs and 33 ml of water, following the instructions on the package. Gently fold the batter into the pan. Bake the sponge for about 35–40 minutes until done, then turn it out onto a wire rack to cool completely.

Step 2: Make the Buttercream

Prepare 300 g of FunCakes Mix for Buttercream with 300 ml of water and 375 g of softened unsalted butter, following the instructions on the package. Flavour the buttercream with FunCakes Green Apple Flavour Paste.
Cut the sponge into 3 or 4 layers, then fill and cover the cake with the buttercream.

Step 3: Cover the Cake with Fondant

Knead 650 g of FunCakes Shimmering Rose Rolled Fondant until smooth. Roll it out on a work surface dusted with icing sugar to a thickness of about 2–3 mm, and cover the cake with it. Trim off the excess fondant with a sharp knife.

Step 4: Decorating

Tint the remaining buttercream in a few shades of pink using FunCakes Colour Gel. Lay a sheet of plastic wrap on your work surface and spread the coloured buttercream in long stripes. Roll it up into a log and snip off one end. Place it in a piping bag fitted with the Wilton Decorating Tip #789 Cake Icer. When piping, make sure the ridged side of the tip is facing up. Pipe long, elegant swirls of coloured buttercream around the cake.

Attach the FunCakes Wafer Flowers to the cake using small dabs of buttercream.
Knead the FunCakes Twinkling Green Rolled Fondant until smooth and roll it out thinly. Use the PME plunger cutters to cut out leaves in various sizes and attach them beneath the wafer flowers using FunCakes Edible Glue.
Trim the Gold Ruscus from The Baked Studio to size, dip the ends in melted FunCakes Deco Melts, and let them set in the fridge. Insert them into the cake for a chic finishing touch.
Use edible glue to stick on a few small white sugar flowers from the FunCakes Sugar Decoration collection.

This recipe is made in collaboration with FunCakes.