Pink sweet 16 cake with isomalt topper
Your 16th birthday is a special age. This beautiful birthday is really worth celebrating with a Sweet 16 party! And of course a good party needs a great cake. Therefore, make this sweet 16 cake with isomalt topper. It is a real show stopper!
What you need to make your pink sweet 16 cake with isomalt topper:
Ingredients
- 1200 g FunCakes Sugar Paste Pastel Pink
- 500 g FunCakes Sugar Paste Pastel Green
- 500 g FunCakes Sugar Paste Pastel Lilac
- 400 g FunCakes Mix for Sponge Cake Deluxe
- 200 g FunCakes Mix for Buttercream
- FunCakes Colour Dust Pink
- FunCakes Metallic Food Paint Copper
- FunCakes Flavour Paste Raspberry
- FunCakes Isomalt
- FunCakes Piping Gel
- 6 eggs (approx. 300 g)
- 250 g unsalted butter
- 200 + 40 ml water
Necessities
- FunCakes Bake Release Spray
- FunCakes Cake Cards Silver/Gold - Round - 15cm pk/3
- Wilton Plastic Dowel Rods
- Wilton Decorator Preferred® Deep Round Pan Ø 15x7,5cm
- Wilton Decorator Preferred® Deep Round Pan Ø 20x7,5cm
- Wilton Cake Leveler 25cm
- Wilton Rolling Pin 50 cm
- Wilton Recipe Right Non-Stick Cooling Grid - 40x25cm
- Wilton Comfort Grip Spatula Tapered 22,5 cm
- Wilton A-B-C and 1-2-3 Cutter Set/50
- Dekofee Profi Brush 1
- Dekofee Silicone Work Mat 60x50cm
- Toothbrush
Ideally, you should make the numbers 16 a day or two before. Knead some pastel pink sugar paste well, roll it out to a thickness of about 2 mm and cut the numbers out of it. Let this dry in the air.
Heat the isomalt according to the instructions on the package and colour it with the FunCakes Colour Dust Pink. The powder doesn’t dissolve completely so you will get a splashed look. Pour the isomalt out over the silicone work mat and leave it for a while. Then hang it over a tall vase or something similar and let it dry. Very carefully remove the silicone mat. This too can easily be made a few days earlier.
Preheat the oven to 175°C (160°C convection air) and grease the baking pans with FunCakes Bake Release Spray.
Prepare 400 g FunCakes Mix for Sponge Cake Deluxe as indicated on the package and divide it between the 2 baking pans. Bake the sponge cakes for about 30-35 minutes and place them on a cooling grid immediately after baking.
Prepare 200 g FunCakes Mix for Buttercream as indicated on the package and flavour with FunCakes Flavour Paste Raspberry.
Cut both sponge cakes twice with the cake saw and fill and spread all around with the raspberry buttercream. Let the cakes set in the refrigerator for about 30 minutes.
Knead the pastel pink sugar paste well, roll it out and cover only the top of the 20 cm cake and cover the 15 cm cake completely with it.
Knead the other pastel colours sugar paste well and roll it out into long thin slices that fit around the cake, start with green. Tear off the edges. Next, make a long lilac slice that is a little shorter than the green layer. Tear off the edges here too. Finally, make a pink layer and tear off the edges. Glue these strips around the cake with FunCakes piping gel.
With a brush, paint the edges with FunCakes Metallic Food Paint Copper. Put some of the paint on a saucer and, using a new toothbrush, splatter the little cake and the numbers.
Using dowels cut to size and a cake cardboard, stack the cakes on top of each other. If necessary, cut the cardboard slightly smaller so that you cannot see it. Stick the numbers to the cake with a little buttercream and, just before serving, put the isomalt topper on the cake. You can also use a little buttercream for this.
You can fill the topper with cake balls that you have dipped in various colours of FunCakes Deco Melts or with FunCakes Chocolate balls or other delicious chocolate of your choice.
