Back to school cake
Are your kids having a hard time going back to school? Make a little party out of it by baking this cake with them or surprise them when they get back from their first day!
- 200 g FunCakes Mix for Sponge Cake
- 500 g FunCakes Mix for Cookies
- 125 g FunCakes Mix for Buttercream
- 450 g FunCakes Mix for Royal Icing
- FunCakes Flavour Paste -Zesty Strawberry-
- FunCakes FunColours Paste Food Colour Set/8
- FunCakes FunColours Edible Brush Food Pen - Red
- FunCakes FunColours Edible Brush Food Pen – Blue
- FunCakes FunColours Edible Brush Food Pen – Yellow
- FunCakes FunColours Edible Brush Food Pen – Green
- FunCakes Nonpareils – Discomix
- 200 ml water
- 4 eggs (approx. 200 g)
- 300 g unsalted butter
- FunCakes Bake Release Spray
- FunCakes Disposable Decorating Bags
- FunCakes Magic Roll-Out Powder
- Wilton Decorating Tip #002 Round Carded
- Wilton Parchment Paper Roll
- Wilton -Wide Glide- Rolling Pin 50cm
- Wilton Decorator Preferred Spatula Angled
- Wilton Chrome-Plated Cooling Grid
- Wilton Ultimate Cake Leveler
- Wilton Basic Turntable
- PME Plain Edge Side Scraper
- PME Extra Deep Round Cake Pan Ø 15 x 10cm
- PME Modelling tools, Scriber Needle
- Image of a pencil via Google
- 4 bowls
- Plastic foil
Preheat the oven to 180°C (convection oven 160°C).
Prepare 500 grams of FunCakes Mix for Cookies as indicated on the package, wrap it in cling film and let it set in the fridge for at least an hour. Cover a baking tray with parchment paper. Sprinkle your work surface with a bit of Magic Roll-Out Powder, get the dough out of the fridge and knead until it’s smooth again. Roll it out to a thickness of approximately 2 mm. Place the pencil print on top of the dough and cut out the pencils with a sharp knife. Place them on the baking tray and bake the cookies golden brown in about 10-12 minutes. Let them cool flat on the counter.
Prepare 200 grams of FunCakes Mix for Sponge Cake as indicated on the package, grease the baking pan with Bake Release Spray and fill it with the batter. Bake the sponge cake for about 30-35 minutes and pour on a cooling grid to cool down.
Prepare 125 grams of FunCakes Mix for Buttercream as indicated in the package and add to taste the flavour paste.
Prepare 450 grams of FunCakes Mix for Royal Icing as indicated on the package. Divide the icing into 4 bowls. Dilute the icing in each dish with a little water to yoghurt thickness and colour them blue, red, green and yellow. Add water drop by drop to keep the right consistency. If you don’t use the icing directly, don’t forget to cover the bowls with a wet dishcloth to prevent the icing from drying out.
Put the decorating tip #2 in the piping bags and fill it with icing. Spray a line of icing along the edge of the cookies and then fill them up. With the help of the needle tool you push the icing into the corners. Allow this to dry for a few hours before you put the lines on the pencils with the FunColours pens.
Cut the sponge cake twice using the cake leveler, put it on the turntable and fill the layers with buttercream. Apply a thin layer of buttercream on the cake to fill holes and get rid of any bumps. Put it in the fridge for a while and apply another layer of buttercream using the spatula and side scraper to smoothen the edges. Push the nonpareils by hand against the side and top of the cake and let it set in the fridge for half an hour. Glue the cookies against the cake with some remaining buttercream or royal icing.