Easter cake with Easter figures

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

Prepare 400 g FunCakes Mix for Sponge Cake Deluxe, as indicated on the package and divide the batter between 2 greased baking pans. Bake the biscuits for about 30-35 minutes until done. Let the cake cool down by using a cooling grid.

Prepare 200 g FunCakes Mix for Enchanted Cream®, as indicated on the package. Cut the biscuits with the cake leveler 2 or 3 times and fill with lemon curd and Enchanted Cream®. Spread the outside thinly with Enchanted Cream®.

Take 650 g of the FunCakes Covering Paste and colour this light green with the colouring gel. Place the biscuit on the drum and spread a little piping gel around the cake. Cover the drum and the cake in 1x with the green fondant.  Stick 4 dowels cut to size into the cake.

Take 400 g of the FunCakes Covering Paste and colour it light pink with the Food Colour Gel. Place the small, covered cake on a cake board and cover the sponge cake with the pink fondant. Place the cake on top of the green cake.

Put some purple Deco Melts in a bowl and add some white Deco Melts to get a pastel lilac colour. Melt this in the microwave as directed on the package and put it in a decorating bag. Cut a small tip off and drip the two cakes with this. Use what you have left to make the big Easter egg. To do this, grease the moulds with deco melts using a teaspoon and let it harden in the fridge. Repeat this 2 or 3 times. Stick the 2 halves together with some melted Deco Melts.

Also melt some yellow, blue and black Deco Melts mixed with some white as indicated on the packaging in the microwave. Using the toothbrush, splash the black Deco Melts into the Easter egg mould. Let this set for a while in the fridge. After this, fill them with the yellow and blue Deco Melts and let the eggs harden well in the fridge. Carefully remove them out of the mould.

Prepare the remaining 200 g Enchanted Cream® as indicated on the package. Put the Enchanted Cream® in a decorating bag with decorating tip #1M.

Swirl a nice generous border around the cake with Enchanted Cream® and decorate it with the Easter eggs, FunCakes Sugar Flowers, sprinkles and chocolate balls.

For the Easter bunny, knead the brown sugar paste smoothly with some white sugar paste to make it light brown. For the body, make a large cone and insert a skewer. For the head, make an oval ball and stick this onto the skewer. Put the purple Easter egg in front of the body. Make the arms and legs from rolls of sugar paste that you flatten slightly. Stick this against the body and around the Easter egg with some edible glue.

Use rolls of pastel blue fondant to make the ribbons around the egg. Stick this on the egg with some edible glue. Make a bow and stick this on top.

Make ears from brown sugar paste and a small piece of pink sugar paste and stick these on the head. For the snout, roll two small balls and stick them on the head. Use a piece of pink sugar paste to make the nose. Press two holes in the head with the bone tool and fill them with a piece of white sugar paste. With blue dye gel paint a pupil and push in the middle a black pearl. With thin rolls of black sugar paste make the eyelashes and eyebrows. Roll out some pastel green sugar paste thinly and cut a long strand of it with a sharp knife. Drape this scarf around the Easter bunny’s neck.

For the frog, knead pastel green sugar paste smoothly. Make a ball and flatten it. Use your finger to make a big dent on top. Make the arms and legs from rolls of green sugar paste. Press the end of the sugar paste a little flat and pinch ‘toes’ with your fingers. Hang the legs over the edge of the cake and put the body on top. Use some edible glue if necessary. Stick the arms against it with some edible glue. Press two holes in the head with the bone tool and fill it with some white sugar paste. Press a black pearl in the middle. Make a roll of pastel lilac sugar paste and make a scarf which you drape around the frog. If you like, you can stick an Easter egg between his hands.

For the chick, knead pastel yellow fondant smoothly. Make a large round ball for the body and stick a skewer in it. The head is an oval ball which you put on the skewer. Press two holes in it with the bone tool and fill it with white sugar paste. Paint gel pupils with the blue dye and press a black pearl in the middle. Make two triangular wings from yellow sugar paste which you stick to the body with some edible glue. For the feet, make two orange balls that you press flat. Using the PME Modelling Tools, make Flower/Leaf notches on the front as if they were toes. Stick the feet under the body. Make a beak from a piece of orange sugar paste.

Finally, make a bow from pink fondant and stick it on the chick.