Ingredients

• 500 g FunCakes Mix for Cupcakes
• 150 g FunCakes Mix for Enchanted Cream®
• 750 g FunCakes Sugar Paste Bright White
• 250 g FunCakes Sugar Paste Fire Red
• FunCakes Food Colour Gel Pink
• FunCakes Mini Hearts Pink/White/Red
• FunCakes Sprinkle Medley Love
• FunCakes Edible Glue
• FunCakes Bake Release Spray
• 250 g unsalted butter
• 100 ml water
• 5 eggs (approx. 250 g)

Necessities

• FunCakes Decorating Bags
• FunCakes Parchment Paper Sheets 25x25 cm
• Wilton Decorating Tip #022 Open Star (multiple)
• Wilton Standard Adaptor (multiple)
• Wilton Cake Leveler -25cm
• Wilton Wide Glide Rolling Pin 50 cm
• Wilton Turntable
• Wilton Spatula Angled 22,5 cm
• PME Fun Fonts - Cookies & Cupcakes - Collection 2
• Patisse Cake Side Scraper 20cm
• Patisse Cookie Cutter Heart Set/5
• Patisse Ceramic Mini Heart Springform 12cm

Step 1: Bake the cakes

Preheat the oven to 180°C (fan oven 160°C). Prepare 500 g FunCakes Mix for Cupcakes according to the instructions on the packaging. Place circles of baking paper on the bottom of the springform tins and secure the sides. Lightly spray the inside with FunCakes baking spray. Divide the batter evenly between the 4 tins and bake the cakes for 25–35 minutes until lightly golden and fully baked. Leave the cakes to cool completely in the tins, then carefully remove the sides and bases.

Step 2: Fill and crumb coat

Prepare 150 g FunCakes Mix for Enchanted Cream® according to the instructions on the packaging. Slice the cakes horizontally using a cake leveller and fill with a thin layer of cream. Smooth a very thin layer of cream around the cakes to create a neat crumb coat.

Step 3: Cover with fondant

Knead the red fondant until smooth and roll it out on a work surface lightly dusted with icing sugar to a thickness of about 2–3 mm. Cover one of the cakes with the fondant. Cover the remaining three cakes with white, light pink and dark pink fondant. Create the pink shades by colouring white fondant with pink food colouring.

Step 4: Create the hearts and text

Roll out small pieces of fondant and cut out hearts in your preferred size using the cutter set. Use the PME Fun Fonts to add a fun message to the hearts. Attach the fondant decorations to the cakes with a little edible glue.

Step 5: Decorate with cream and sprinkles

Place a small amount of white Enchanted Cream in a piping bag fitted with an adaptor and piping tip #022. Pipe a decorative border around the top edge of the dark pink cake and sprinkle with the medley or mini hearts.

Colour the remaining cream light pink and dark pink and place it in separate piping bags fitted with an adaptor and piping tip #022. Pipe decorative borders on the remaining cakes and finish with sprinkles or mini hearts.

This recipe is made possible with support from FunCakes.