Babyshower cake with elephants

Colour 250 gram of white modelling paste grey with a little bit of black edible colour gel. Use 100 gram of pink fondant. Roll a ball between your hands into an egg shaped ball to form the body of the elephant. Insert a skewer and cut it 2 cm above the body. Roll another ball of grey fondant and place it on the skewer. Make 4 small balls and make cones and flatten the thick side. Now you have made the body, head and four legs of the elephant. Make very small balls of white fondant, press them slightly flat and stick them on the legs of the elephant with edible glue as toenails.

For the elephant trunk, make a ball and roll it out till it has an elongated shape with a narrow and a wide side. Press the wide side flat on the table and use the knife to make little notches in the entire trunk. Make two little holes in the front of the trunk, by using the back of a brush. Attach the trunk to the face with edible glue. To create eyes, stick two black pearls in the head and make eye brows with the edible pen. To make the ears, roll out grey modelling paste and light pink fondant very thinly and cut out two rounds to match the size of the elephant’s head. Place the pink fondant in the grey circles and attach the ears to the back of the head with the edible glue. With dark pink fondant you make two small bows. Colour the cheeks of the big elephant with the pink blush powder.

Make the little elephant in exactly the same way only on a smaller scale. Draw the eyes with the edible marker. Make the small elephant’s wipe by rolling out a small piece of pink fondant wafer-thinly. Roll out grey modelling paste, white and pink fondant thinly and cut out flags with the cutter. Make sure that there will be enough flags. Cut some of the flags in half with a sharp knife and attach these halves on a different coloured flag. Keep it up until everything is finished. Cut the flower wire in half and stick the wire between two flags and let this dry. Repeat this to make more flags on wire. Save the rest of the flags in clingfilm, to make flag lines later.

Preheat the oven to 180° (convection oven 160°).

Prepare 250 grams of FunCakes Mix for Sponge Cake according to the instructions on the package. Grease the baking tin with Bake Release spray and divide the batter into the baking tin. Bake the biscuit in about 30-35 minutes. Then let the biscuit cool on the cooling grid.

Prepare 200 grams of FunCakes Mix for Buttercream according to the instructions on the package. Add to taste strawberry flavouring to the buttercream. Cut the cake twice with the cake leveler. Fill with buttercream and stack the cakes slices. Cover the outside with buttercream too and spread it nicely with the strawberry cream. Put it in the fridge until further use.

Knead the light pink fondant and cover the cake with it. Add piping gel to the drum and cover it with pink fondant too. Put the cake on top of it. Mix the Crisco with the 50 gram of white fondant, put this in the Sugarcraft gun with the disk with the smallest holes and make a very long strip. Attach this to the cake in a wavy shape and put the flags below. Make small buttons with little circles of fondant in which you push little holes using the back of a brush. Add buttons to the tops of the strip. Put pink pearls along the lower edge of the cake. Roll out dark pink fondant wafer-thinly, use the tappits to create the desired letters, and attach these to the drum with edible glue. Push the flower pics into the cake in which you place the flags on wires.