Strawberry Sandwich Cake

Trace the strawberry design with a pencil on a sheet of parchment paper. Then flip the parchment paper over and place it on a large baking tray. This prevents pencil dust from falling into your sponge!

Prepare 330 g of FunCakes Deluxe Sponge Cake Mix as directed on the package. Take a tablespoon of this mix and color it yellow. Also take 2 bowls of this mix with 3 heaping spoons in each bowl. Color them green and red. Color the remaining batter light pink. Note that colors intensify during baking, so be careful with the amount of food coloring you add.

Prepare 3 piping bags fitted with adapters and #003 tips. Fill them respectively with yellow, red, and green sponge cake batter. Start by making the yellow tips of the strawberries. Then create the green crowns. Freeze for 15/20 minutes. Then fill the strawberries with the red batter. Return to the freezer for 15/20 minutes.

Put the pink batter in a piping bag and cut an opening of about 1 cm. Then pipe long swirls with the pink batter over the strawberries on the baking tray. Smooth gently with the spatula. Do not press too hard!

Preheat the oven to 180°C (convection oven 160°C).

Bake the tray for about 14-16 minutes until it is lightly golden. Turn the sponge tray onto a clean towel. Remove the baking tray immediately after taking it out of the oven. Place a fresh sheet of parchment paper on the work surface and let cool. Trim the edges of the tray then cut several equal triangles from the cake.

Prepare 150 g of FunCakes Enchanted Cream® Mix as per packet instructions and put it into a piping bag. Cut an opening of about 1,5 cm.

Generously spread Enchanted Cream® over one sponge cake triangle and place a second triangle on top. At the front, insert a few slices of strawberry into the cream.