Did you know that you can use the FunCakes nonpareils to decorate a whole cake?
- 400 g FunCakes Mix for Sponge Cake Deluxe
- 200 g FunCakes Mix for Buttercream
- FunCakes Flavour Paste -Raspberry-
- FunCakes Fondant -Fire Red-
- FunCakes Fondant -Tropical Orange-
- FunCakes Fondant -Mellow Yellow-
- FunCakes Fondant -Spring Green-
- FunCakes Fondant -Sea Blue-
- FunCakes Fondant -Royal Purple-
- FunCakes Fondant -Pastel Lilac-
- FunCakes Fondant -Bright White-
- FunCakes Fondant -Pretty Pink-
- 250 g FunCakes Nonpareils -Discomix-
- FunCakes Edible Glue
- 6 eggs (approx. 300 g)
- 240 ml water
- 250 g unsalted butter
- FunCakes Cake Cards silver/gold ROUND 16cm
- FunCakes Magic Roll-Out Powder
- FunCakes Bake Release Spray
- Wilton Bamboo Dowel Rods
- Wilton Ultimate Cake Leveler
- Wilton Decorator Preferred Spatula Angled
- Wilton Chrome-Plated Cooling Grid
- Wilton -Perfect Height- Rolling Pin 22,5cm
- FMM Fluffy Cloud Cutters set/5
- PME Modelling tools, Sugarcraft Knife
- PME Extra Deep Round Cake Pan Ø 20 x 10cm
- PME Extra Deep Round Cake Pan Ø 15 x 10cm
- Tooth picks
Prepare the rainbow two days in advance so it can dry well. Knead the red, orange, yellow, green, blue, purple and lila fondant well and roll out even strips. To measure the right size you can use the bottom of the 15 cm baking pan. Place the pan on a piece of baking paper and draw a line around it. Place your fondant strips along the line. Stick them to each other with a little bit of edible glue. Let this dry for two days.
Preheat the oven to 180°C (convection oven 160°C).
Prepare 400 grams of FunCakes Mix for Sponge Cake as indicated on the package. Grease the baking pan with Bake Release Spray and divide the sponge cake batter into the two pans. Bake the cakes for 30-35 minutes, release them directly after baking on a cooling grid and let them cool down.
Prepare 200 grams of FunCakes Mix for Buttercream as indicated on the package and add a flavour paste if you want. Cut both sponge cakes twice using a cake leveller and fill them with buttercream. Stack them on each other. Lubricate the outside of the cake with a thin layer of buttercream to fill holes and get rid of any bumps. Put it in the fridge for 30 minutes and apply another layer of buttercream. Use the scraper to smoothen the edges.
Cut the cake board to the size of the small cake, place the cake on top and leave both cakes in the fridge for an hour to make the buttercream stiff. Then cover the cakes with nonpareils by gently pushing the nonpareils with your hand against the cake. Stack the cakes op top of each other using the dowels.
Knead the pink fondant again and roll out to a thin strip. Cut out two rectangular pieces of the same size and one smaller, narrow piece. Fold the sides of the two rectangular pieces together and stick the sides to each other with a little bit of glue. Make a pleat along the side that you’ve sticked together. Place the narrow rectangular piece upside down on the table and place the two loops on top of it. Fold the narrow strip around the loops and make it stick with a bit of glue. Attach the bow against the strip on the small cake.
Insert two skewers into the top of the cake and place the rainbow right in front so it can lean against the skewers, make it stick with a bit of glue and a piece of fondant. Roll out the white fondant and cut out clouds. Place these in front of the rainbow. Leave the cake in the fridge until further use.