Flowered Rectangular Cake

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

Prepare 250 g FunCakes Deluxe Sponge Cake Mix as indicated on the package. Grease the pan with FunCakes release spray and place a sheet of parchment paper on the base. Pour the batter into the pan and bake for about 30-35 minutes until fully baked. Let the cake cool on a cooling rack.

Prepare 300 g FunCakes Buttercream Mix according to the instructions and flavor with FunCakes Rose Flavor Paste.

Slice the sponge cake into two layers using the leveler and fill and spread a layer of buttercream all around. Refrigerate.

Divide the buttercream into 5 or 6 portions and color them with FunCakes food coloring gels. Prepare 2 piping bags per cream color (except for green) with couplers and tips No. 104 and No. 012. Put the green cream into a bag with coupler and No. 352 tip. Cut small 4×4 cm squares out of parchment paper.

Stick a small square of parchment paper on the flower nail with a little buttercream. Using the No. 012 tip, swirl a 1 cm high pyramid-shaped tuft. Wrap one row of ribbon with the No. 104 tip around the tuft, making sure the thick side of the tip is down. Then make a second row of 3 leaves 1.5 cm around the tuft. Next, a row of 5 petals 1.5 cm around the previous row of petals. Finally, a row of 7 petals 1.5 cm around the previous row. Carefully remove the rose with the parchment paper from the nail and place it on a plate. Make as many roses as needed in different colors. Place the plate of roses in the freezer for a few hours to make them easier to position on the cake. TIP: Need extra help? Check out our blog: How to Make Buttercream Flowers!

Take the cake out of the refrigerator and remove 5 flowers at a time. Arrange them on the cake until the entire surface is covered. Using the green buttercream and the No. 352 tip, form leaves in the gaps between the roses.