Heart cake in lambeth style

Prepare 400 g of FunCakes Biscuit Mix according to the instructions on the package. Bake the sponge for about 35-40 minutes until light brown and fully baked. After baking, turn it out onto a cooling rack and let it cool. Repeat the process with the remaining 400 g of mix to bake a second sponge.

Prepare 300 g of FunCakes Swiss Meringue Buttercream according to the package instructions. If the buttercream starts to curdle during mixing (which can happen if the butter and mix are not the same temperature), keep mixing at the highest speed. Eventually, it will become smooth and creamy again.

Cut both sponges twice with a cake leveler. If needed, trim the top to make them even.

Place the bottom layer of one sponge on a cake drum and spread a thin layer of Swiss Meringue Buttercream on top. Add raspberries. Stack the layers in the same way, finishing with the bottom of the second sponge on top. Stacking this way creates a neat, even cake.

Coat the entire cake with a thin layer of Swiss Meringue Buttercream and let it set in the fridge. (You should still be able to slightly see the cake through the coating.

Knead the fondant until smooth, roll it out to about 2 mm thick, and cover the cake with it. Trim off the excess fondant with a sharp knife.

Take one tablespoon of the remaining buttercream and color it green. (Optional: Slightly tint the rest of the buttercream ivory with a drop of Honey Gold food coloring.)

Prepare the piping bags with couplers and piping tips. The #4B tip does not need a coupler. Fill the piping bag with tip #352 with the green buttercream. Fill another piping bag with a generous amount of buttercream using tip #104 and another with tip #4B. Divide the remaining buttercream among the other piping bags.

Place the wide end of tip #104 against the cake (keeping it in contact with the cake) and pipe a ruffled border along the bottom edge with gentle back-and-forth movements. Using tip #4B, pipe a decorative shell border on top of the ruffle. Then, with tip #022, pipe a smaller shell border on top of the large shell border. Press metallic gold pearls into the decoration in a few places.

Using tip #018, pipe loops along the side of the cake. On top of these loops, pipe small stars with tip #016. Connect the loops with tip #4B by piping a shell in between. Below the loops, pipe three small stars in a row using tip #018.

Along the top edge of the cake, pipe another ruffled border with tip #104. On top of this, use tip #4B to create a shell border. Against the inner side of this shell border, pipe a smaller shell border using tip #022. Press metallic gold pearls into the design in some areas and sprinkle with gold sprinkles.

Press the pink sugar flowers into the base of the piped shell connections. Use the green buttercream (tip #352) to pipe small leaves around the flowers.

Make small bows with the pink ribbon and carefully press them into the cake in various spots.