Carnival cake


  • 500 gram FunCakes Mix for Buttercream
  • 750 gram FunCakes Mix for Sponge Cake
  • 1,7 kilo FunCakes Fondant – Bright White
  • 500 gram FunCakes Fondant – Spring Green
  • 500 gram FunCakes Fondant – Tropical Orange
  • 500 gram FunCakes Fondant – Sea Blue
  • 500 gram FunCakes Fondant – Pretty Pink
  • 500 gram FunCakes Fondant – Royal Purple
  • 500 gram FunCakes Fondant – Fire Red
  • FunCakes Edible FunColours Gel – Yellow
  • 13 eggs
  • 575 ml water
  • 600 gram soft unsalted butter
  • Jam of your choice
  • FunCakes Magic Roll-Out Powder
  • FunCakes edible glue
  • FunCakes Cake board silver/gold round 20 cm
  • Wilton Decorator Preferred Deep Round Pan Ø15cm
  • Wilton Decorator Preferred Deep Round Pan Ø20cm
  • Wilton Decorator Preferred Deep Round Pan Ø25cm
  • Wilton cooling grid
  • Wilton Cake Release
  • Wilton spatula
  • Wilton cake leveller
  • Wilton Wide Glide Rolling Pin
  • Wilton Perfect Height Rolling Pin
  • Wilton Circles Nesting Metal Cutter Set/4
  • Wilton plastic dowels
  • Wilton wooden dowels
  • Smoothers
  • Knife/scribertool, for example from FMM
  • Cutter for ribbons, for example the Multi Ribbon Cutter from FMM
  • Brushes

Preheat the oven to 180°C (convection 160°C). Prepare 400 gram of Mix for Buttercream and 400 gram Mix for Sponge Cake as indicated on the package or in the basic recipes for buttercream and sponge cake. Lubricate the biggest baking pan with Cake Release, fill with the sponge cake batter and bake for 40-45 minutes. Release it afterwards and let it cool down on a cooling grid. Now prepare the rest of the Mix for Sponge Cake and divide the batter into the two smaller, lubricated, baking pans. Bake these sponge cakes for 30-35 minutes and release them on a cooling grid again to cool down.
Cut all sponge cakes twice and fill them with a layer of jam and a layer of buttercream. Cover the edges of the cake with buttercream as well and place them in the fridge to stiffen. Make sure you leave a bit of buttercream apart for later.

Knead 750 gram of white fondant and over the 25 cm cake with it. Colour the remaining fondant light yellow with the colouring. Use this to cover the other two cakes. Colour the remaining fondant again, now making it a bit darker yellow. Roll out all colours of fondant until a thickness of 2 to 3 mm and make strips of 12cm from it using the Multi Ribbon Cutter. You can choose to give the strips a smooth edges or a ruffled edge. Stick the ends of the strips together and let them dry on a side. You will need 2 or 3 of them of each colour. Ideally you make these a couple of days in advance so they can dry well. The same accounts for the serpentine. These are made by wrapping small strips of fondant around a wooden dowel and letting them dry this way.

For the lampion on the lowest cake, roll out all fondant until a thickness of 2 to 3 mm again, and make 1 cm wide strips with the Multi Ribbon Cutter, twist these twice and attach them to the white cake with edible glue. Repeat this for all the colours until the full cake is covered. Stack the cakes on top of each other with the plastic dowels and cake boards. For an explanation of how to stack a cake, click here.

On the top cake, attach different colours of triangles to the bottom edge which you curl a bit on the top. You may want to place a piece of napkin underneath to give it support. Stick small balls of fondant on the tips. Decorate the middle cake with different colours and sizes of circles from fondant.
The top of the cake will be used for the ribbon. Pipe a bit of buttercream on top and carefully place the dried loops in it. Add a bit serpentine on the empty spots. If you have some serpentine left, place it on the edge of the lowest cake. Place the cake in the fridge to let te buttercream stiffen.

Tip! Combine this cake with the carnival cupcakes for an awesome carnival table.