Emoticon cake

Materials:

  • 330 gram FunCakes Mix for Sponge Cake Deluxe
  • 200 gram FunCakes Mix for Buttercream
  • FunCakes bake release spray
  • FunCakes flavour paste zesty strawberry
  • 450 gram FunCakes Fondant maroon brown
  • 300 gram FunCakes Fondant mellow yellow
  • Small amount of FunCakes Fondant raven black
  • Small amount of FunCakes Fondant fire red
  • Small amount of FunCakes Fondant baby blue
  • FunCakes Edible Glue
  • FunCakes cake board 12,5 cm
  • FunCakes cake board 17,5 cm
  • FunCakes gold/silver carton 16 cm
  • Small amount of prepared FunCakes royal icing
  • FunCakes Icing Sugar to roll out on
  • 240 gram FunCakes Nonpareils yellow (3 jars)
  • 80 gram FunCakes Nonpareils red (1 jar)
  • 40 gram FunCakes Nonpareils black
  • 5 eggs
  • 33 + 200 ml water
  • 250 gram soft unsalted butter
  • Strawberry marmalade
  • Wilton cake leveller
  • Wilton cooling grid
  • Wilton perfect height rolling pin
  • Wilton plastic dowel rods
  • Deep round baking pan Ø20 cm, e.g. PME
  • Deep round baking pan Ø15 cm, e.g. PME
  • Oval plunger cutter set/4, e.g. PME
  • Round plunger cutter set/3, e.g. PME
  • Star cutter set/4, e.g. FMM
  • Heart plunger cutter, e.g. Patisse
  • Cookie cutter round 6-7 cm
  • Knife/scriber tool, e.g. FMM
  • >

Preparation:
Knead the brown fondant well, turn it into a role and use it to make the poopy. Usually you make this one day in advance, so it can dry well. Use the oval plunger cutters to make the eyes. And cut out the mouth with a knife.

Knead the yellow fondant well and roll it out on a with icing sugar covered work surface and cut out as many rounds as you need. Use the red, black and blue fondant to make the emotions. To make the eyes you can use the oval and round plunger cutters. Print out some emoticons as an example.

Preheat the oven to 180°C (convection oven 160°C). Prepare 200 gram of Mix for Buttercream and 330 gram of Mix for Sponge Cake as indicated on the package or in the basic recipes for buttercream and sponge cake. Grease the baking pans with Bake Release Spray and divide the sponge cake batter over the two pans. Bake the sponge cakes for 30-35 minutes and release them on a cooling grid right after baking. Flavour the buttercream to taste with the flavour paste.

Place the cakes with a bit of buttercream on the cake boards and cut them in half twice. Fill them with marmelade and buttercream and then cover with buttercream. Use the side scraper to give your cake straight edges. Place the cakes in the fridge to let it stiffen. If necessary, you can repeat this.

Stack 4 dowels in the bottom cake and cut them to the right height. Mix the nonpareils and use this to cover the cakes. Stack the cakes on each other and place them in the fridge.

Use a bit of royal icing to place the emotions on the cake. Cut a gold/silver carton to the right size and paste the poopy with some royal icing on the carton. Stack 3 dowels in the top cake and cut them to the right height. Place the poopy on top and place the cake back in the fridge until you serve it.