Sangria cake
Summer in a pitcher, that’s sangria! This delicious drink inspired us to make this summery sangria cake. Covered with the colours of the sunset and full of summer fruit.
What you need to make your sangria cake:
Ingredients
- 250 g FunCakes Mix for Sponge Cake Deluxe
- 400 g FunCakes Mix for Buttercream
- FunCakes Flavour Paste Strawberry
- FunCakes Flavour Paste Mango
- FunCakes Food Colour Gel Pink
- FunCakes Food Colour Gel Orange
- FunCakes Food Colour Gel Yellow
- FunCakes Mimosa Pink
- FunCakes Metallic Sugar Rods XL Pink
- FunCakes Sugar Strands Metallic Gold
- FunCakes Soft Pearls Medium Gold
- FunCakes Sugar Dots Yellow
- FunCakes Choco Balls Yellow
- 500 g unsalted butter
- 425 ml water
- 4 eggs (approx. 200 g)
- 2 Peaches
- Other summer fruit of your choice. We used: strawberries, raspberries, blueberries, blackberries, passion fruit, cherries & orange
Necessities
- 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
Preheat the oven to 175°C (convection oven 160°C).
Prepare 250 g FunCakes Mix for Sponge Cake according to the instructions on the package. 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.
Prepare 400 g FunCakes Mix for Buttercream according to the instructions on the package. Divide the buttercream 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.
Cut the cake twice with the cake leveler. Cut the peaches in pieces. Fill the first layer 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.
Then 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.
Mix all sprinkles together and cut all the fruit. Apply the sprinkles by hand to the edge of the cake and decorate the top with summer fruit. Place a few yellow choco balls in between the fruit.
