Fairy cake with dried flowers

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

Prepare 330g FunCakes Mix for Sponge Cale Deluxe as indicated on the packaging. Bake in two Wilton Extra Deep Round Baking Moulds and cool on the Wilton Recipe Right Non-Stick Cooling Grid.

Using the Wilton Cake Leveler, carefully slice each biscuit cake twice horizontally, creating three even layers per cake. Cut a FunCakes Cake Carton Gold/Silver Round  just slightly smaller than your biscuit layers. Trim a hole in the center large enough to fit a Wilton Plastic Dowel Rod. This carton will be placed in the middle layers to help distribute the cake’s weight.

Attach Wilton Decorating Tip#012 Round to a FunCakes Decorating Bag and fill with Enchanted Cream®. Add a touch of FunCakes Flavouring Paste White Choco for a rich flavor. Tint some cream pink and peach using FunCakes Gel Colouring Pink and Peach for a subtle color effect

Place your first biscuit layer on the cake carton base. Apply a generous layer of cream using the FunCakes #012 Decorating tip. On the next layer, apply a cream border along the edges and smear a thin layer of apricot jam inside the border. Repeat for all layers, inserting the cake carton roughly in the middle. Once stacked, push a Wilton Dowel Rod through the center all the way to the base, then cut to size to stabilize the cake and prevent sliding.

Position your cake on the Wilton Basic Turntable for Cakes. Use the Wilton Comfort Grip Spatula Corner (22.5 cm) to spread a smooth, even layer of cream around the cake. Use the PME Plain Edge Extra Tall Side Scraper to pull and smooth the sides tightly.

Take small pieces of FunCakes Sugar Paste Maroon Brown and stone grey, and knead them together with FunCakes Sugar Paste Bright White to create a marbled effect. Roll out the brown Sugar Paste and texture it using the FMM Impression Mats Tree Grain design. Cut two doors from this textured Sugar Paste and gently adhere them to the sides of the cake.

Form small balls from the marbled Sugar Paste, flatten them into ‘pebbles’ and attach these around the doors for a rustic effect.

Fill a clean FunCakes Decorating Bag with the remaining cream and fit the Wilton Nozzle #1M Open Star. Apply a beautiful cable border or small cream tufts along the top edge of the cake. If there’s enough cream left, apply a scalloped edge along the bottom of the cake as well.

Decorate the cake with dried flowers from The Baked Studio Dried Flower Boxes (Deluxe Rainbow Pastels, Cool Blues & Bunny Tails) by dipping the stems in melted FunCakes Deco Melts White. This seals the stems and prevents dry flower shreds from falling into the cake. Pierce flowers into the cake rim and insert PartyDeco Cake Toppers Butterflies intermittently for a whimsical, natural finish