Prepare

Ingredients for the Sangria Cake

250 g FunCakes Mix for Sponge Cake Deluxe
400 g FunCakes Mix for Buttercream
FunCakes Flavour Paste Strawberry
FunCakes Flavour Paste Mango
Food Colour Gel Pink
Food Colour Gel Orange
Food Colour Gel Yellow
FunCakes Sprinkles Mimosa Pink
FunCakes Metallic Sugar Rods XL Pink
FunCakes Sugar Pearls Medium Red Gloss
FunCakes Sugar Strands Metallic Gold
FunCakes Soft Pearls Medium Gold
FunCakes Sugar Dots Yellow
FunCakes Choco Balls Yellow
425 ml water
500 g unsalted butter
4 eggs (approx. 200 g)
2 Peaches
Other summer fruit of your choice. We used: strawberries, raspberries, blueberries, blackberries, passion fruit, cherries & orange

Other necessities for the Sangria Cake

FunCakes Decorating Bags
FunCakes Bake Release Spray
Wilton Decorator Preferred® Deep Baking Pan Round Ø 20x7.5cm
Wilton Cooling Grid
Wilton Comfort Grip Spatula Taps 22.5 cm
Wilton Cake Leveler
Wilton Basic Turn Table
Wilton Tip #1M
PME Plain Edge Side Scraper

Step 1: Get started with the basis of the Sangria Cake

First preheat the oven to 175°C (convection oven 160°C) and then prepare 250 g FunCakes Baking Mix for Biscuit Deluxe. You do this by mixing the mix with the 4 eggs and 25ml of water. Beat on high for 7-8 minutes and then on low speed for another 2-3 minutes. Grease the baking pan with the FunCakes Bake Release Spray and divide the batter over the pan. Bake the sponge cake for 30–35 minutes and then let it cool down completely on a cooling grid.

Step 2: Prepare the filling and topping of the Sangria Cake

Prepare 400 g FunCakes Mix for Buttercream by mixing it with 400 ml water. Beat with a whisk and let the mixture set for at least one hour at room temperature. Then put the 500 g butter in another bowl and beat it on medium speed for 5 minutes until it is creamy, then you can add the mixture to the butter in parts. You always mix everything completely before adding the next part. Once the buttercream is ready, divide it over 5 different bowls.

For the filling, add to taste the strawberry flavour paste and a bit of pink food colour gel to one portion of buttercream and the mango flavour paste and yellow food colour gel to another portion of buttercream.

Step 3: Fill the Sangria Cake

Cut the cake twice with the cake leveler and cut the peaches in pieces. Fill the first layer of the cake with the mango filling and peach pieces and the second layer with the strawberry filling and peach pieces. Cover the outside of the cake with plain buttercream and let it set in the fridge for half an hour.

Step 4: Cover the Sangria Cake with the coloured buttercream

Once the cake has been in the fridge for half an hour, you can start greasing it. To do this, first mix the fourth portion of buttercream with the pink food colour and the last one with the orange food colour. Place the cake on a turning table and apply the pink and orange buttercream randomly over the cake using a spatula. With the side scraper, now pull the cream tightly around the cake to allow the colours to nicely flow into each other, creating an ombre effect. Let it set in the fridge for half an hour again.

Step 5: Decorate the Sangria Cake

Finally you will finish the cake by decorating it! You will mix all sprinkles together and cut all the fruit. Carefully apply the sprinkles by hand to the edge of the cake and decorate the top with summer fruit. And as a finishing touch, place a few yellow choco balls in between the fruit. Enjoy!

This recipe is made possible by FunCakes.

Sangria Cake