Ingredients

• FunCakes Baking Mix for Cupcakes 1kg
• FunCakes Baking mix for Buttercream 400 g
• FunCakes Bake Easy Spray
• Colour Mill Orange
• Colour Mill Raspberry
• Colour Mill Fuchsia
• Colour Mill Lavender
• Culpitt Sugar Decoration Flowers Purple pk/12
• 400 ml water
• 10 eggs
• 500 g + 500 g soft unsalted butter

Supplies

• FunCakes Cake Drum Round Ø25 cm - Silver
• FunCakes Syringe Bags 41 cm
• Wilton Decorator Preferred® Deep Bakeware Round Ø 20x7,5cm
• Wilton Comfort Grip Spatula with Angle 22,5 cm
• Wilton cooling grid
• Wilton Turntable
• Wilton Nozzle #104 Petal
• Wilton Nozzle #4B Open Star
• Wilton Nozzle #018 Open Star
• Wilton Nozzle #016 Open Star
• 3x Wilton Standard Adaptor/Coupler
• PME Long Plastic Scraper

Step 1: Prepare the FunCakes Buttercream

Mix 400 g FunCakes Buttercream mix with 400 ml water. Beat the mixture with a whisk and let it set for at least one hour at room temperature.

Step 2: Make the FunCakes Baking Mix for Cupcakes

Preheat the oven to 180°C (hot air oven 160°C). Process all ingredients at room temperature. Mix 500 g FunCakes Baking Mix for Cupcakes with 5 eggs and 250 g soft unsalted butter. Spoon the batter into the greased baking pan and bake the cake for 65-75 minutes. After baking, let the cake cool for 15-20 minutes before standing the cake on a cake rack. Repeat for the second cake.

Tip: Does the cake get too dark while baking? Then cover the cake with a sheet of aluminum foil, that way the cake will be cooked but not darker.

Step 3: Finishing FunCakes Buttercream

Beat 500 g unsalted butter for about 5 minutes. Add the mixture to the butter in portions, mixing completely each time before adding the next portion. Mix until the cream is smooth.

Step 4: Prepare piping bags

Grab 3 piping bags and prepare them with couplers and the 3 types of small nozzles. One piping bag has piping nozzle 4B. This one does not have a coupler.

Step 5: Cake assembly

Stack the two cakes on top of each other with a layer of buttercream in between and spread the cake with a thin layer of buttercream. Then let the cake set in the refrigerator for half an hour.

Step 6: Icing the cake

Now smear the entire outside of the cake for a second time. Take about 1/3 of the buttercream and color it with the Colour Mill Lavender. Use the turn table and scraper to get it nice and smooth.

Step 7: Cake decorating

Divide the rest of the buttercream into 3 portions and color it with the other dyes. The remaining what is left of the cake can be colored through to a slightly darker shade of purple and can then be used for decoration on the cake.

Along the top edge of the cake make marks with a round cutter. This makes spraying easier. Along these markings, spray a ruffled edge with #104. Finish the top of this with stars, using #018.

The bottom edge of the cake will be a coarse shell edge. Spray this shell edge with nozzle #4B. On top of this you spray a second shell edge with #018.

On the sides make a lily with nozzle #018. On top of the cake spray a coarse shell edge with nozzle #4B. Next to this you use #104 to make a ruffled edge and finish it off with a scalloped edge using nozzle #016.

Then the sugar flowers can be glued to the cake.

Step 8: Enjoy your version of the Lambeth Cake!