Melting Love Cake

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

Prepare 200 g of FunCakes Genoise Mix according to the instructions on the package. Spray the mold with release spray and fill it halfway or to 2/3 with the batter. Bake the cake for 25-30 minutes. Remove immediately after baking and let cool on a cake rack. Tip: the cake is ready when it regains its shape after a slight press with your finger.

Place the cake upside down on the presentation board. Cut the genoise into 3 layers using the cake leveler, mark the three layers with toothpicks so they can be perfectly realigned after assembling.

Prepare 125 g FunCakes Buttercream Mix according to the package instructions. Let the mixture rest at room temperature for at least 1 hour. Beat 150 g butter for about 5 minutes until creamy. Add part of the buttercream mix and beat until fully absorbed before adding the next portion. Once all the mix is added, beat about 10 minutes until smooth buttercream is achieved. Add one tablespoon of strawberry flavor paste and mix well.

Spread strawberry jam on the first layer, place the second layer on top, then spread the buttercream. Add the last layer and cover the entire cake with a thin layer of buttercream.

Knead 450 g red covering paste well. Dust your work surface with some Magic Roll-Out Powder and roll out the covering paste. Make sure not to leave powder on top of the paste. Turn the paste a quarter turn every three rolls to prevent sticking. When the sheet is wide enough and of good thickness, place it on the cake and gently press around. Smooth the sugarpaste well with a smoother. Then trim the excess fondant at the edge with a knife.

Knead the remaining red covering paste and roll it out with some Magic Roll-Out Powder. Cut out 6 hearts using a cutter. Run a frilling tool along the edges of all hearts to create a ruffled border. Knead the pink sugarpaste well and roll it out on some icing sugar. Cut out 6 smaller hearts.

Place all pink hearts inside the ruffled red hearts and fix them with edible glue. Then stick a sugar heart in the center of each sugarpaste heart.

Randomly stick one heart at the center of one side of the cake. Directly opposite, stick a second heart. Distribute the remaining 4 hearts evenly between these two hearts (ensure good spacing). Finally, decorate the entire bottom edge of the cake with the sugar hearts.