Farm Cake

Preheat the oven to 180°C (fan oven 160°C).

Prepare 400 g of FunCakes Buttercream mix as indicated on the packaging.

Prepare 400 g of FunCakes Cake Sponge Deluxe mix as indicated on the packaging. Spray the largest mold with release spray, fill it halfway with the batter, and bake for 40-45 minutes. Let the cake cool on a rack after baking.

Prepare another 400 g of FunCakes Cake Sponge Deluxe mix and fill the two other greased molds with it. Bake these cakes for 30-35 minutes then let them cool on a rack.

Divide the buttercream into three portions and flavor them with banana, vanilla, and chewing gum aromas. Cut each sponge cake twice into two and fill each half with one of the flavored creams. Cover the three cakes with vanilla buttercream. Refrigerate the cakes for one hour to firm up the buttercream. Meanwhile, cut the silver-gold board to size (15 cm).

Knead the white fondant well, roll it out on a work surface covered with magic rolling powder, and cover the 15 and 25 cm cakes. Use the smoothers to neatly adjust the sides.

Roll out a piece of black fondant, cut out cow spots with the rolling cutter, and stick them onto the largest cake. Roll out a piece of pink fondant and cut out a cow snout, stick it on the cake, and gently press the ball tool to form nostrils. With the medium leaf cutter, cut two shapes that will be the inside of the ears. Roll out a piece of white fondant and cut two large leaves, stick the medium pink leaves on them, then attach them to the cake. Make fur with a small piece of black fondant.

For the eyes, use white and black fondant, as well as for the eyelashes. Also stick them on the cake. Roll out a piece of red fondant, cut an oblong piece, put some glue in the center, fold the outer edges toward the center, and gently pinch with fingers. Then, wrap a small band of red fondant around the bow tie and fix it above the fur. Finally, make an ear tag, write a number with the black marker. Place the cake in the refrigerator.

Roll out the ivory colored fondant thinly, cut an oval with the rolling cutter, and stick it onto the 15 cm white cake; this will be the face. Draw a mouth with the rolling cutter and make nostrils with the ball tool. Also cut two large water lily shapes. Roll out a piece of pink fondant thinly and cut two medium water lily shapes, stick them against the large lilies. Attach the ears diagonally to the top of the head. Also make a tongue from pink fondant.

Make the eyes and lashes with white, green, and black fondant, as well as the round cutters. Make a bow with the bright pink fondant as before with the red one. Form the sheep’s curls by rolling a thread of ivory fondant and folding it. Let dry slightly before attaching to the cake. Place this cake in the refrigerator until use.

Finally, make the pig. Knead the pink fondant well, roll it out, and cover the 20 cm cake. Use the medium leaf cutter again to make pink for the ears. Make the snout with the same pink fondant, press nostrils with the ball tool. Use the last piece of pink fondant to make a corkscrew tail. Stick it on the cake. For the inside of the ears, use the small leaf cutter and a piece of ivory fondant. Then roll out the brown fondant, make mud spots with the rolling cutter, and stick it on the cake. Finally, make the eyes and eyebrows in black fondant.

Coat the disc with decorating gel and cover it with green fondant. Stack the cakes on top of each other. If necessary, use a little gel between the layers to prevent slipping. Refrigerate the cake until use.