Get a good taste of summer with this tropical cake. Decorate it with some sprinkles and sugar paste to give it a final touch.
What you need to make your tropical cake:
- 250 g FunCakes Mix for Sponge Cake Deluxe
- 125 g FunCakes Mix for Buttercream
- 150 g FunCakes Sugar Paste Raven Black
- 100 g FunCakes Sugar Paste Botanical Green
- 100 g FunCakes Sugar Paste Lime Green
- 100 g FunCakes Sugar Paste Pastel green
- 75 g FunCakes Sugar Paste White
- 50 g FunCakes Sugar Paste Yellow Mellow
- 10 g FunCakes Sugar Paste Sweet Pink
- 10 g FunCakes Mix for Royal Icing
- FunCakes Sprinkle Medley Tropical
- FunCake Flavour Paste Passion Fruit
- FunCakes Metallic Food Paint Gold
- FunCakes Magic Roll-Out powder
- 150 ml water
- 150 g unsalted butter
- 4 eggs (approx. 200 g)
- FunCakes Decorating Bags
- FunCakes Bake Release Spray
- FunCake lollipop Sticks
- Wilton - Wide Glide - Rolling Pin
- Round Baking Pan 12cm
- FMM Totally Tropical Leaves Cutters Set/4
- Happy Birthday embosser stamp
- Round Cookie Cutter 5cm
Preheat the oven to 180°C (convection oven 160°C).
Prepare 250 g FunCakes Mix for Sponge Cake Deluxe according to the instructions on the packaging. Divide the batter between the baking pans and bake the cookies for about 25-30 minutes. Let them cool down by using a cooling grid.
Prepare 125 g FunCakes Mix for Buttercream according to the instructions on the packaging and flavour the buttercream with the FunCakes Flavour Paste Passion Fruit.
Cut the cakes in half with a cake leveler. Stack the layers on top of each other with buttercream in between and spread the cake outside with a thin layer of buttercream. Let this set well in the refrigerator.
Apply a second thicker layer of buttercream and pull it nicely taut with the side scraper. Again, let this set well in the refrigerator.
After cooling the cake in the refrigerator, apply the Tropical Sprinkles on the lower parts of the cake. Press it softly with your hands until the sprinkles sticks to the cake.
For the tropical leaves, roll out the sugar pastes on a work surface sprinkled with FunCakes Magic Roll-Out powder to a thickness of about 2 mm. Cut out various shapes with the Tropical Leaves Cutters Set. Use a knife tool to take out al the excesses. Once the leaves are completely dry, glue them onto the sticks with some FunCakes Royal Icing.
For the happy birthday sign, roll out the sugar paste on a work surface sprinkled with FunCakes Magic Roll-Out powder to a thickness of about 2 mm. Press the embosser stamp on the sugar paste and remove carefully. Cut out a circle and make sure to put the text on the middle. Paint with a very thin brush and the Metallic Food Paint the deep lines made by the embosser.
For the toucan, roll out the black sugar paste on a work surface sprinkled with FunCakes Magic Roll-Out powder to a thickness of about 10 mm. Cut out the body and tail using the fondant knife tool or a scalpel.
Tip! Make an example of the toucan on paper, so you can trace it easily.
Mark the tail feathers using the sugar paste knife. Roll out the white sugar paste approx. 2mm thick and glue it to the body with very little water or edible glue. With the ball-tool mark the eyeball hole.
Form a little oval of black sugar paste and glue it with very little water or edible glue in the hole. Form a very tiny ball of white fondant and glue it on top of the black. Roll out yellow fondant approx. 10mm thick and cut the beak using the selfmade stencil, mark with the knife the lower line.
Roll out the black sugar paste of about 5mm thick and cut the wing and glue it to the body. Form a pink ball and press it flat with your fingers, glue it near the eye with a water or edible glue. Glue the beak and tail. Stick the brochette stick very careful up to the middle of the bird and do not move it until all is completely dry.