Swedish Prinsesstårta

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

Prepare 400 grams of FunCakes sponge cake mix according to the package instructions. Grease the mold with release spray and fill it with batter. Bake the cake for 40 to 45 minutes then let it cool on a rack immediately after baking.

Knead a small piece of pink marzipan and roll 10 equally sized balls; the bigger the balls, the bigger the rose will be. Shape one of the balls into a drop shape, this will be the base. Place the 9 other balls between the insertion lid and flatten them into round slices by pressing with your thumb. Attach the leaves around the drop shape, starting with one leaf, then three leaves around the first one, and finish with 5 leaves around the three. Knead a small piece of soft green marzipan and roll it out on your work surface. Cut several rose leaves with the plunger cutter.

Whip 400 ml of firm whipped cream with 4 tablespoons of powdered sugar and two packets of whipped cream stabilizer. Cut the cake in half with a leveler. Spread a layer of whipped cream and jam between the layers. Stack the cake parts and cover the entire cake with whipped cream.

Color 600 grams of natural marzipan with the turquoise gel. Roll it out on a work surface dusted with magic rolling powder to a thickness of about 3 mm, then cover the cake with it. Use a fondant smoother to smooth the marzipan and trim the excess.

Decorate the cake by placing the rose on top.