Blue Flower Cake

Preheat the oven to 180°C (160°C for convection ovens).

Prepare 150 g of FunCakes deluxe sponge mix with 15 ml water and 3 eggs according to the package instructions. Also prepare 125 g of FunCakes buttercream mix according to the package instructions and flavor with FunCakes Violet flavor paste.

Grease the pan with release spray and line it with a strip of parchment paper. Pour the batter into the pan and bake the sponge for about 30-35 minutes. Immediately after baking, place it on a cooling rack, remove the parchment paper, and let cool.

Cut the sponge into three layers with the cake leveler, fill and spread a thin layer of buttercream all around. Chill in the refrigerator for at least half an hour.

Cover the cake with white fondant rolled out very thinly. Use the 250 g and 100 g packs from the multipack.

Knead the blue and turquoise fondant well and roll it out very thinly. Cut out many hydrangeas in all colors and place them under plastic wrap to keep them flexible.

Now use the veiner to form a small hydrangea flower and attach it to the cake with a little decorating gel. You can also do this with some leftover buttercream in a piping bag.

The simplest and quickest way is to make all the hydrangea flowers first and place them on crumpled paper towels. This way they will dry slightly shaped and you can stick the flowers onto the cake one by one.

Finally, stick some white and silver pearls on the hydrangeas with a little decorating gel.