Ruffled Birthday Cake

Preheat the oven to 180°C (160°C for fan ovens) and grease the pans with release spray.

Prepare 330 g of FunCakes Deluxe Sponge Mix according to the package instructions. Divide the batter evenly among the 2 cake pans and bake for about 30 to 35 minutes until fully cooked. Cool the cakes on a cooling rack.

Prepare 200 g of FunCakes Buttercream Mix according to the package directions. Flavor the buttercream with the flavor paste.

Slice the cakes into 2 layers using the cake leveler. Fill and spread buttercream all around between the layers. Chill the cake in the refrigerator for half an hour, then spread another layer of buttercream on top. Chill again to set.

Knead the marzipan well and roll it out into a long piece to wrap around your cake. Trim off any excess. Do not cover the top.

Knead the fondant well and roll out thin strips. The thinner they are, the prettier the ruffles! Use the multi-band cutter to cut strips about 1,5 cm wide with the largest middle piece and smooth wheels. Make all strips at once and cover with cling film to prevent drying.

Dust your work surface with FunCakes magic powder for rolling. Roll the bulbous cone tool (tapered and round end) under the fondant strips. You'll see the strips thin out, creating the ruffles. Cut the ruffles to fit your cake and attach them vertically to the cake using a little edible glue. Do this strip by strip. Paint the edges of some ruffles with a little edible paint.

Divide the remaining buttercream into 2 portions and color them dark pink and mystic turquoise. To get the latter, mix turquoise and royal blue together. Cover the top of the cake with a thin layer of pink buttercream. Place a piping tip inside a piping bag and fill the bag with the two buttercream colors side by side. Use this to pipe two twisted ropes on top of the cake.

Decorate the cake with hydrangeas and gypsophila (dip the end of the stems in melted chocolate) and sprinkle with musket and golden pearls from the decoration mix.