It’s time to party! Whether it is for Carnival or for a birthday. This cake, together with the cupcakes, will make your party complete!
What you need to make your carnival cake:
- 750 g FunCakes Mix for Sponge Cake Deluxe
- 500 g FunCakes Mix for Buttercream
- 1,7 kg FunCakes Rolfondant - Bright White
- 500 g FunCakes Rolfondant - Spring Green
- 500 g FunCakes Rolfondant - Tropical Orange
- 500 g FunCakes Rolfondant - Sea Blue
- 500 g FunCakes Rolfondant - Pretty Pink
- 500 g FunCakes Rolfondant - Royal Purple
- 500 g FunCakes Rolfondant - Fire Red
- FunColours Gel – Yellow
- 600 g unsalted butter
- 575 ml of water
- 13 eggs (approx. 650 g)
- Jam of your choice
- FunCakes Magic Roll-Out Powder
- FunCakes Edible glue
- FunCakes Cake Card silver / gold round 20 cm
- FunCakes Bake Release Spray
- Wilton Decorator Preferred Deep Round Pan Ø15cm
- Wilton Decorator Preferred Deep Round Pan Ø20cm
- Wilton Decorator Preferred Deep Round Pan Ø25cm
- Wilton cooling grid
- Wilton spatula
- Wilton cake leveler
- Wilton Wide Glide Rolling Pin
- Wilton Perfect Height Rolling Pin
- Wilton Circles Nesting Metal Cutter Set/4
- Wilton plastic dowels
- Wilton wooden dowels
- FMM Knife / scriber tool
- FMM Multi Ribbon Cutter
Preheat the oven to 180°C (convection oven 160°C).
Prepare 400 g FunCakes Mix for Buttercream as indicated on the package.
Prepare 400 g FunCakes Mix for Sponge Cake according to the instructions on the package. Grease the largest baking pan, fill with the sponge cake batter and bake for 40-45 minutes. Then put it on the cooling grid and let it cool down. Now make the rest of the Mix for Sponge Cake and divide the batter over the two smaller, greased, baking pans. Bake these biscuits for 30-35 minutes and then let them cool again on a cooling grid.
Cut all the biscuits twice and fill with a layer of jam of your choice and a layer of buttercream. Also cover all around with buttercream and put them in the fridge to stiffen. Make sure you have some buttercream left over for later.
Knead 750 g white fondant and cover the 25 cm cake with it. Color all remaining white fondant light yellow with the food coloring. This will cover the other two cakes. Color the remaining yellow fondant with the food coloring a bit darker yellow. Roll out all colors of fondant to a thickness of 2 to 3 mm and make strips of 12 cm with the Multi Ribbon Cutter. You can make straight strips or with a ribbed edge. Double stick the strips at the end and let them dry on their side. You need 2 or 3 loops of each color.
Tip! Ideally, make these loops a few days in advance so that they can dry properly. The same goes for the curly serpentine. You make this by twisting small strips of fondant around a wooden dowel and allowing it to dry.
For the lantern effect around the bottom cake, roll out all the fondant to a thickness of 2 to 3 mm and make strips of 1 cm wide with the Multi Ribbon Cutter, turn them twice and then stick them on the white cake with edible glue. Repeat this with all the colors until the cake is completely filled. Stack the cakes on top of each other using the plastic dowels and cake cartons.
On the top cake, stick colored triangles at the bottom edge and let it curl slightly at the top. If necessary, put a wad of kitchen paper underneath to prop it up. Stick small balls of fondant on the ends. Decorate the middle cake with different colors and sizes of fondant rounds.
The bow will be placed on top of the cake. To do this, spray a tuft of buttercream on top of the cake and gently push the dried colored loops into it. Push some curly serpentine on the empty spots. If you have enough serpentine left, you can stick this on the edge of the bottom cake. Put the cake in the fridge so that the buttercream can stiffen under the bow.
Tip! Combine this cake with the carnival cupcakes for a real carnival table.