Sparkling Pink Ruffle Cake

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

Prepare 400 g of FunCakes Deluxe Sponge Cake Mix according to the package instructions and divide the batter into the two pans. Bake the cakes for about 30 to 35 minutes, then immediately turn them out onto a rack and let cool.

Prepare 200 g of FunCakes Buttercream Mix according to the package instructions and flavor with the flavor paste of your choice.

Slice each cake into three layers using a leveler, fill with buttercream and jam, then coat the entire cake with a layer of buttercream. Chill in the refrigerator for 30 minutes to firm up.

Cover the cake with a 15 cm layer using about 450 g of FunCakes Sparkling Pink fondant and the cake with a 20 cm layer using about 550 g of Bright White fondant.

Knead the colored fondant until smooth, then roll out very thinly. Cut out many circles and store them between plastic sheets.

Stack the cakes using appropriately sized supports and a slightly trimmed cake board.

Take a fondant circle, loosely fold it in half, then fold it slightly again, leaving some air inside. Attach the ruffle to the cake with glaze gel, trimming the lower tip if needed. Use cocktail picks to support some ruffles to prevent slipping. Once the cake and top edge are fully covered, remove the picks after the gel has mostly dried. The pick holes will not be visible.