Fondant cake with flowers

Knead the different colours of fondant until smooth and roll them out very thinly. Cut out a variety of flowers using the cutters and use the veiners to add texture. For the leaves, cut small pointed ovals from the green fondant and use a knife to add lines so they look like real lives.

Roll small balls of fondant, lightly coat them with edible glue and then roll them through the FunCakes Nonpareils Yellow. These will be the centres of some of the flowers. Dust the yellow and orange flowers with some FunCakes Colour Dust Pumpkin Orange to add a touch of colour. Leave the flowers and leaves to dry on crumpled kitchen apper for atleast 4 hours, preferably overnight.

Preheat the oven to 180 °C (160°C convection) and grease the tins with baking spray.

Prepare 400 g FunCakes Mix for Sponge Cake Deluxe with 6 eggs and 40 ml water as indicated on the packaging. Divide the batter between the two cake tins and bake them for 30-35 minutes until fully baked. Turn the cakes onto a cooling grid and allow them to cool completely.

Meanwhile, prepare 300 g FunCakes Mix for Buttercream with 300 ml water and 375 g unsalted butter as indicated on the packaging.

Using a cake leveller, cut each sponge into three even layers. When stacking the cake, start and finish with the bottom layer of a sponge to create a neat, straight finish. Fill the cake with buttercream and a jam of your choice.

Cover the entire cake with thin layer of buttercream and place it in the fridge for 1 hour to firm up.

Knead 650 g FunCakes Fondant Pastel Pink until smooth and roll it out to a thickness of approximately 2-3 mm. Cover the cake with the fondant. If you prefer, you can cover the cake in two parts: first the top and then the sides.

Attach the flowers and leaves you made earlier to the cake using a little FunCakes Edible Glue.