Witch hat cake
What you need to make your witch hat cake:
Ingredients
- 250 g FunCakes Mix for Sponge Cake
- 250 g FunCakes Mix for Choco Sponge Cake
- 225 g FunCakes Mix for Enchanted Cream ®
- FunCakes Sprinkle Medley Stylish Halloween
- FunColours Gel Purple
- FunColours Gel Black
- FunColours Sparkle Dust Golden Ginger
- FunCakes Deco Melts Black
- FunCakes Deco Melts Purple
- FunCakes Edible Glue
- FunCakes Rolfondant Elegant Ivory
- Sugarflair Rejuvenator Spirit Alcohol
- 380 ml water
- 7 eggs (approx. 350 g)
- 6 ice cones
Necessities
- FunCakes Bake Release Spray
- FunCakes decorating bags
- Wilton Decorator Preferred Spatula Angled 32,5 cm
- 2 x Wilton Tip #018 Open Star
- Wilton -Perfect Height- Rolling Pin 22,5 cm
- Wilton Cake Leveler
- Wilton cooling grid
- Wilton parchment paper
- PME Mini Vierkante Plunger Uitsteker Set/3
- PME Deep Round Baking pan Ø 20 x 7,5cm
- Dekofee Pensil 1
Preheat the oven to 180 ° C (Convection oven 160 ° C).
Prepare 250 g FunCakes Mix for Sponge Cake and 250 g FunCakes Mix for Choco Sponge Cake as indicated on the package. Grease the baking pan with Baking Spray and fill it with the batter. Bake the biscuits in the middle of a preheated oven for about 30-35 minutes. Let the biscuits cool down using a cooling grid.
Prepare 225 g of FunCakes Mix for Enchanted Cream® as indicated on the package. Color the Enchanted Cream with the gel purple.
Melt the two colors of Deco Melts according to the instructions on the packaging. Cut off a diagonal tip of 3 ice cream cones and stick this upside down with some Deco Melts back on the cone. Then scoop the Deco Melts over the cones with a spoon and let them drain for a while. Put them on a plate lined with baking paper in the refrigerator for 10 minutes.
Cut both cakes twice with the cake leveler and stack them back on top of each other alternately with purple Enchanted Cream®. Cover the entire outside with a very thin layer of Enchanted Cream® and let it set in the refrigerator for half an hour. Then spread a second thicker layer of Enchanted Cream® around the cake and put it back in the fridge.
Knead the fondant equally well and roll it out to a thickness of about 1-1 ½ mm and cut strips of about ½ cm wide with a sharp knife. Cut out squares with the largest plunger of the set and cut out the smallest squares again.
Stick the bars and squares on the hats with some edible glue and paint it with a mix of the golden ginger shine powder with rejuventor.
If necessary, melt the black Deco Melts a little in the microwave, put it in a piping bag and let it slide down the edge of the cake. Press the halloween sprinkles along the bottom edge of the cake.
Place the hats on top of the cake. Put 2 tablespoons of purple Enchanted Cream® in a decorating bag with tip #018 and color the rest of the purple Enchanted Cream® to black with the black coloring gel. Also put this in a decorating bag with tip # 018.
Spray a border of flowers around the ice cones with the two colors Enchanted Cream®. Sprinkle some more Halloween sprinkles on top of the cake.
