Spring Petit Fours

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

Prepare 400 g of FunCakes Deluxe Sponge Cake Mix according to the package instructions. Grease the mold with baking release spray. Whisk the batter in the mold and bake the cake for 35 to 40 minutes. Immediately unmold the cake onto a cooling rack after baking and let it cool completely.

Prepare 200 g of FunCakes Buttercream Mix according to the package instructions. Trim the edges of the sponge, cut the cake once horizontally using the leveler and three times lengthwise. Spread a layer of buttercream on one cake piece and a layer of jam on another. Assemble them by placing the buttercream and jam sides facing each other. Repeat for the other pieces. Then spread a thin layer of buttercream on top.

Divide the marzipan into four equal parts and color two portions yellow, one green, and one pink. Roll out the marzipan on a flat surface dusted with magic rolling powder into a shape similar to a cake slice and place it on the cake. In terms of colors, use the green marzipan with kiwi jam, the yellow with lemon and passion fruit jam, and the pink with raspberry jam. Trim the edges of the marzipan.

Cut the cake into squares. Fit the Wilton No. 1M piping tip into a piping bag and fill it with the remaining buttercream. Pipe a small rosette of buttercream on each petit four and decorate with pieces of fruit. Place a mint leaf on some pieces and decorate with the spring sprinkle assortment and small sugar flowers.