Lambeth Style Heart Cake

Prepare 400 g of FunCakes Sponge Cake Mix according to the instructions on the package. Bake the sponge for about 35-40 minutes until lightly golden and fully cooked. After baking, unmold onto a rack and let cool. Repeat the process with the remaining 400 g to bake a second sponge.

Prepare 300 g of FunCakes Swiss Meringue Buttercream according to the package instructions. If the buttercream starts to curdle during mixing (which can happen if the butter and mix are not at the same temperature), continue mixing at maximum speed. It will become smooth and creamy again. You can also prepare the Swiss Meringue Buttercream in three portions of 100 g each and combine them afterwards.

Cut each sponge into two layers using a cake leveler. If needed, even out the top to achieve uniform layers.

Place the first sponge layer on a cake board and spread a thin layer of Swiss Meringue Buttercream on top. Add raspberries. Stack the layers the same way, finishing with the bottom layer of the second sponge on top. This technique creates a neat, even cake. Some mixers may struggle with the total amount, which could make the buttercream less airy!

Coat the entire cake with a thin layer of Swiss Meringue Buttercream and chill to set. (The cake should be slightly visible through this layer.)

Knead the covering paste until smooth, roll it out to about 2 mm thickness, then cover the cake. Trim the excess with a sharp knife.

Take a tablespoon of the remaining buttercream and color it green. (Optional: lightly tint the rest of the buttercream ivory with a drop of Honey Gold coloring.)

Prepare the piping bags with couplers and tips. The #4B tip does not need a coupler. Fill one bag with the #352 tip with the green buttercream. Fill another bag with a good amount of buttercream with the #104 tip and another with the #4B tip. Distribute the remaining buttercream into the other bags.

Place the large side of the #104 tip against the cake and create a ruffled border by making gentle back-and-forth motions along the bottom edge. Using the #4B tip, pipe a decorative shell border on the ruffle. Then, with the #022 tip, pipe a smaller shell border above the large shell border. Press metallic gold pearls into the decoration at several spots.

With the #018 tip, pipe loops along the sides of the cake. On these loops, pipe small stars with the #016 tip. Connect the loops by piping a shell with the #4B tip between them. Below the loops, pipe three small aligned stars using the #018 tip.

Along the top edge of the cake, pipe another ruffled border with the #104 tip. On top, pipe a shell border with the #4B tip. On the inner side of this shell border, pipe a smaller shell border with the #022 tip. Press metallic gold pearls into the decoration in several places and sprinkle with gold glitter.

Insert the pink sugar flowers at the base of the piped shell connections. Use the green buttercream (tip #352) to pipe small leaves around the flowers.

Form small bows with the pink ribbon and gently press them onto the cake at various spots. The remaining fondant can be stored in an airtight bag. First check there are no traces of buttercream or cake crumbs-if any, cut them out. Then knead the fondant into a ball and place it in a bag, pushing out the air. This way, the fondant can be stored for several months for later use.