Fondant cake

Materials:

  • 200 gram FunCakes mix for Sponge Cake
  • 3 eggs (approx. 150 gram)
  • 145 ml water
  • Round baking pan 15 cm
  • Cake leveler
  • Cake board
  • 125 gram FunCakes mix for Buttercream
  • 250 gram butter
  • FunCakes flavouring -strawberry-
  • 400 gram FunCakes fondant pink
  • 50 gram FunCakes fondant white
  • Rollin pin
  • Icing sugar to roll out on
  • Smoother
  • Brush
  • Edible glue
  • Daisy cutter in different sizes

Preparation:
All the ingredients need to be at room temperature.  Preheat oven to 175°C (convection oven160°C). Put 200 gram mixture, 3 eggs and 20 ml water in a bowl. Mix at high speed for 7-8 minutes. Then mix at low speed for another 2-3 minutes. Pour the batter into a greased baking pan (1/2 to 2/3 full). Bake the cake in 25-30 minutes. The cake is ready when it feels springy to the touch. Release the cake immediately after baking and let it cool down on a cake grid.

Place the cake upside down on the cake board. Cut the sponge cake in 3 parts with the cake leveller, mark the three layers with a pick. So that you can put them after filling, exactly alike.

Make the buttercream, make sure that all the ingredients are at room temperature. Add 125 ml of water to 125 grams of the mixture and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour. Beat 150 grams butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes). Add a tablespoon of strawberry flavour and mix it well.

Cover the first layer with the cream, place the second layer on top and cover this also with the buttercream. Place the last layer on top and cover the whole cake with a thin layer of buttercream.

Knead the pink fondant well and keep 25 gram separately. Cover your work board with some icing sugar and roll the fondant out. Make sure that there will be no sugar on the top of the fondant. Turn the slice a quarter, after rolling three times, so it won’t stick.

When the slice is large enough and is nicely thick, cover the cake with the fondant and push it gently. Make the fondant nice and tight with a smoother. Cut of the remaining fondant at the bottom.

Knead the white and pink fondant well and roll it out on some sugar. Cut out the flowers in different sizes. Stack them for a nice effect. If desired, make small balls of fondant for the centres of the flowers. Place the flowers with a bit of glue on the cake.

Number of cake slices:
6-8 slices.