Strawberry sandwich cake

Draw the strawberry pattern 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 onto your biscuit!

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

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

Put the pink mix into a piping bag and cut an opening about 1 cm wide. Then pipe long swirls with this pink mix onto the strawberries on the baking tray. Smooth gently with the spatula. Don’t press too hard!

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

Bake the tray for about 14-16 minutes until lightly golden. Turn the sponge cake tray onto a clean towel. Immediately remove the baking tray as soon as it comes out of the oven. Place a new sheet of parchment paper on the work surface and let cool. Trim the edges of the tray and then cut several equal triangles from the dough.

Prepare 150 g of FunCakes Enchanted Cream® mix according to the package directions and put it in a piping bag. Cut an opening about 1,5 cm wide.

Generously pipe Enchanted Cream® onto a sponge cake triangle and place a second triangle on top. At the front, place some strawberry slices into the cream.