Easter Swiss Roll

Preheat the oven to 170°C (150°C convection oven).

Prepare 400 g of FunCakes Classic Cake Mix according to the package instructions. Line the baking tray with parchment paper. Spray the edges with non-stick spray. Spread the cake batter onto the tray and bake for about 18-22 minutes.

Prepare 200 g of FunCakes Buttercream Mix according to the package instructions. Flavor the buttercream with FunCakes Lemon Meringue Flavor Paste.

Generously dust a tea towel with icing sugar and place the baked cake slice on it. Remove the parchment paper and carefully roll the cake in the tea towel. Let it cool almost completely.

Color a few tablespoons of the buttercream pale yellow with the gel color. Once cooled, carefully unroll the cake slice and spread a thin layer of lemon meringue yellow buttercream between the layers, then roll up again. Wrap the roll in cling film and let it firm up in the refrigerator.

Color the remaining buttercream light green with the gel color and spread it over the entire outside of the roll. Chill until set.

Melt some of the white and yellow fondant decorations according to the package instructions and then place the white fondant decorations into a piping bag. Cut a small tip and decorate the roll with lines. Chill again until hardened.

Put some melted yellow fondant decorations into the half eggs, spread well with the back of a spoon or brush, and let harden in the refrigerator. Repeat this step 2 times for good adhesion.

Attach the half eggs with a little buttercream onto the roll and fill them with small Easter eggs. Then decorate with some edible flowers.