Sugar Paste Cake with Flowers

Knead the different colors of fondant until smooth, then roll out very thinly. Cut out a variety of flowers using the cutters and veiners to add texture. For the leaves, cut small pointed ovals from the green fondant and use a knife to score lines to make them look like real leaves.

Roll small fondant balls, lightly coat them with edible glue, then roll them in FunCakes yellow nonpareils. These will be centers for some flowers. Dust the yellow and orange flowers with FunCakes pumpkin orange dust colorant to add a touch of color. Let the flowers and leaves dry on crumpled baking paper for at least 4 hours, preferably overnight.

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

Prepare 400 g of FunCakes deluxe sponge mix with 6 eggs and 40 ml water as indicated on the package. Divide the batter between the two pans and bake for 30-35 minutes until fully cooked. Unmold the cakes onto a cooling grid and let cool completely. If you only have one pan, divide the batter and bake the cakes separately.

Meanwhile, prepare 300 g of FunCakes buttercream mix with 300 ml water and 375 g unsalted butter according to package instructions.

Using the leveler, cut each sponge into three equal layers. When assembling, start and finish with the bottom layer of each sponge for a neat, straight finish. Fill the cake with buttercream and a jam of your choice.

Cover the entire cake with a thin layer of buttercream then place it in the refrigerator for 1 hour to firm up.

Knead 650 g of FunCakes pastel pink fondant until smooth, then roll it out to about 2-3 mm thickness. Cover the cake with this fondant. If preferred, cover in two parts: first the top, then the sides.

Attach the prepared flowers and leaves onto the cake using a little FunCakes edible glue.