Prepare
Ingredients:
- 330 g FunCakes Mix for Sponge Cake Deluxe 500g
- 200 g FunCakes Mix for Buttercream 500g
- 1.3 kg Renshaw Fondant White 1kg
- Sugarflair Paste Colour Pastel Pink Honey 25g
- LorAnn Super Strength Flavor Natural Lemon 3,7ml
- FunCakes Bake Release Spray 200ml
- FunCakes Edible Glue 22g
- FunCakes Icing Sugar 900g
- 5 eggs
- 33 ml + 200 ml water
- 250 g unsalted butter (softened)
- Lemon curd
Necessities:
- 2x Wilton Extra Deep Round Cake Pan Ø15x10cm
- Wilton Cake Leveler 25cm
- Wilton Recipe Right Non-Stick Cooling Grid 40x25cm
- Wilton Wide Glide Rolling Pin 50cm
- Wilton Dowel Rods Plastic set/4
- Dr. Oetker Fondant Smoother set/2
- ScrapCooking Spatula Angled 21cm
Step 1: Make the fondant bow
Ideally, make the bow one or two days in advance so it can dry and hold its shape.
Knead 550 g of Renshaw fondant with a small amount of Sugarflair Honey Pink colouring until you reach the desired shade. Roll out the fondant thinly on a surface dusted with icing sugar to about 2 mm thickness.
Cut two rectangular strips and fold each around a Wilton dowel, securing with a little FunCakes edible glue. The size depends on how large you want the bow.
Gently pinch one side of each strip to create a loop shape. To assemble the bow, roll out another small piece into a rectangle, fold it accordion-style, and wrap it around the center of the two loops using edible glue.
Flatten the bottom slightly so the bow stands upright. Leave to dry with the dowels still inside to maintain the shape.
Step 2: Bake the sponge cakes
Preheat the oven to 180°C (fan oven 160°C) and grease the pans with FunCakes Baking Spray.
Prepare 330 g of FunCakes Sponge Cake Deluxe Mix with 33 ml water and 5 eggs according to the package instructions. Divide the batter between the two pans and bake for 30–35 minutes until golden and cooked through.
Turn out onto a cooling rack immediately after baking and allow to cool completely. If you only have one pan, bake in two batches.
Step 3: Make the buttercream
Prepare 200 g FunCakes Buttercream Mix with 200 ml water, then add 250 g butter as instructed on the packaging. Flavor with LorAnn lemon flavoring.
Step 4: Assemble the cake
Slice both sponge cakes twice using the cake leveler. Start and end with a bottom layer for a clean, straight finish.
Stack the layers with lemon curd and buttercream, then apply a thin crumb coat of buttercream around the cake. Chill in the refrigerator for 1 hour to firm up.
Step 5: Cover the cake with fondant
Knead the remaining white fondant until smooth and roll it out to about 2–3 mm thickness. Cover the cake and smooth it using the Dr. Oetker smoothers. Trim away excess fondant with a sharp knife.
Roll out the remaining colored fondant into two long strips. Shape and drape them over the cake, securing with edible glue. Place the bow on top of the strips.
If needed, insert skewers or lollipop sticks into the bow to keep it upright.
Required products
Note: Always check product availability before placing an order.