Giant Donut-Shaped Cake

Preheat the oven to 175°C (160°C for convection oven).

Prepare 330 grams of FunCakes Deluxe Sponge Cake mix according to the packet instructions. Grease the pans with release spray, pour the sponge batter into the pans, and bake the sponge cake for 30-35 minutes. Do not open the oven during baking! The sponge cake is ready when it springs back to touch. Remove from the pan onto a cooling rack after baking to cool.

Prepare 200 grams of FunCakes Buttercream mix according to the packet instructions. Divide the buttercream into two portions and add flavor to one portion. Add the brown food coloring gel to the other portion to obtain a light brown buttercream.

Level the cake once with the cake leveler. Slightly hollow out both halves with a spoon. Fill both sides with strawberry buttercream, then reassemble the cake. Spread a thin layer of light brown buttercream on the outside of the cake and refrigerate for 30 minutes. Cover again with a thin layer of buttercream and refrigerate. Smooth the cake using a warm spatula.

Knead the pink fondant well, then roll it out into a circle. Use the cutting wheel to make a scalloped edge. Do the same for the inside of the circle. Place the fondant onto the donut and brush with a thin layer of water to give it a shiny appearance. Attach the XL confetti and nonpareils onto the fondant to finish the cake.