Pink Drip Cake

Preheat the oven to 180°C (160°C convection oven) and grease the pan with release spray.

Prepare 250 g of FunCakes Mix for Deluxe Sponge according to package instructions and spread with a spatula in the greased pan. Bake the sponge for about 30-35 minutes, then immediately after baking, unmold onto a rack and let cool.

Prepare 300 g of FunCakes Mix for buttercream according to package instructions.

Cut the cake 2x with the cake leveler and fill with a layer of buttercream. Then arrange the halved raspberries on top and a layer of raspberry jam. Cover the entire cake thinly with buttercream and chill for one hour.

Color enough buttercream pink with the coloring gel to cover the cake a second time. Color the remaining buttercream in various shades of violet and pink with the gel. Make sure you have different colors of buttercream for 5 piping bags.

Prepare 4 piping bags with adapters and small tips, and 1 bag with the #1M tip, fill them with the colored buttercream.

Melt the FunCakes Deco Melts according to the package instructions and put them into a closed piping bag. Cut the tip and make a nice drip down the top edge of the cake. Let set briefly in the fridge.

Use the #1M tip to pipe some pretty rosettes on top of the cake. Make a spiral zigzag around the rosettes with the #104 tip, ensuring the thick side of the tip rests on the cake. Use the other tips to fill the gaps with stars and falling flowers.