Raspberry Cake

Preheat the oven to 150°C (convection oven 140°C). Grease the loaf pan with FunCakes baking spray.

Prepare 400 g FunCakes classic cake mix according to package instructions and color the batter pink. Pour the batter into the pan and bake the classic cake for 55-60 minutes until fully cooked. Let the cake cool in the pan for one hour after baking before removing it onto a cooling rack. Tip! Don't use too much coloring, as the cake's color intensifies during baking!

Once the cake is completely cool, slice it and cut hearts out of the slices. You won't use the rest of the cake. Freeze it to make cake pops later!

Prepare another 400 g of FunCakes classic cake mix according to the package directions. Spread a layer of batter in the loaf pan, then carefully place the pink hearts in a row. Spread the remaining batter beside and on top of the hearts. Bake the cake for 55-60 minutes until cooked through. Let the cake cool in the pan for one hour after baking before removing it onto a cooling rack. Tip! Be careful not to put too much batter at the bottom of the pan, otherwise the heart shape may rise too much during baking.

Heat the FunCakes Dip ’n Drip white and spread it over the top of the cake. Immediately decorate with fresh raspberries and fresh mint leaves.