Soft pink love cake with isomalt toppers
Surprising a loved one? Or surprising your mother on Mother’s Day? This cake is perfect for any occasion where you want to show some love.
What you need to make your soft pink love cake with isomalt toppers:
Ingredients
- 500 g FunCakes Mix for Sponge Cake Deluxe
- 300 g FunCakes Mix for Enchanted Cream®
- 250 g FunCakes isomalt
- 500 g FunCakes Fondant Light Pink
- 500 g FunCakes Flavour Fondant Lemon
- FunCakes Choco Drip Chocolate
- FunCakes Sprinkle Medley Glamour Pink
- FunColours Gels Pink
- FunCakes Chocoballs Pink
- FunColours Sparkle Dust Glitter White
- FunColours Sparkle Dust Glitter Gold
- 200 ml milk
- 250 ml water
- 8 eggs (approx. 400g)
Necessities
- FunCakes Bake Release Spray
- FunCakes decorating bags
- FunCakes Lollipop Sticks 15cm
- Wilton Tip #1M Open Star
- Wilton Decorator Preferred Deep Round baking pan Ø 20x7,5cm
- Wilton - Wide Glide - Rolling Pin
- Wilton cooling grid
- Wilton Cake Leveler
- Wilton parchment paper
- PME Plastic Cutter Heart Set/6
- FMM Multi Cutter
Preheat the oven to 180°C (convection oven 160°C).
Prepare 500 g FunCakes Mix for Sponge Cake Deluxe according to the instructions on the package. Grease the baking pans with FunCakes Bake Release Spray, divide the batter over the baking pans and bake the sponge cakes in a preheated oven for about 30-35 minutes. After baking, put immediately on a cooling grid to cool.
Prepare 300 g FunCakes Mix for Enchanted Cream according to the instructions on the package and color the Enchanted Cream® light pink.
Melt some isomalt in a microwave according to the instructions on the package. If necessary, color a second part pink with the gel. Cover a baking tray with parchment paper and pour small dots of melted isomalt on it. Immediately put a lollipop stick in it and immediately sprinkle with the glamorous pink medley. Let this dry well.
Cut the biscuits in half twice with the cake leveler and fill with the pink Enchanted Cream®. Cover the outside of the cake with a very thin layer and let it stiffen in the fridge.
In the meantime, knead the two colors of fondant well and roll it out to a thickness of about 2 mm. With the multi ribbon cutter you roll long strips that go all the way around your cake. Cover with plastic wrap until use. Cut some small hearts out of the fondant and let it air dry a bit.
Take the cake out of the fridge, knead the fondant you have left together and roll this out into a piece with which you cover the top of the cake. Cut the edges clean with a sharp knife and then stick the pink and white strips of fondant against your cake every other way.
Heat the drip as directed on the package and let the drip slide down from the top of the cake over the edge.
Dust some gold hearts and roll the pink chocolate balls through the white glitter dust. Put the rest of the Enchanted Cream® in a decorating bag with tip #1M and pipe a wreath on top and along the bottom edge of the cake. Sprinkle with the glamorous pink medley and insert a pink glittery chocolate ball and a heart here and there. Finally, stick the lollipops at the top of the cake.
