Spring petit fours


  • 400 gram FunCakes Mix for Sponge Cake
  • 1 kilo FunCakes Marzipan -Floral White
  • 200 gram FunCakes Mix for Buttercream
  • 6 eggs
  • 40 ml water
  • 200 ml water
  • 250 grams of soft unsalted butter
  • FunCakes Bake Release Spray
  • FunCakes Edible FunColours Gel – Bright Green
  • FunCakes Edible FunColours Gel – Pink
  • FunCakes Edible FunColours Gel – Yellow
  • FunCakes Fruity Spread –Kiwi
  • FunCakes Fruity Spread –Passionfruit
  • FunCakes Fruity Spread –Lemon
  • FunCakes Fruity Spread –Raspberry
  • FunCakes Sprinkle Medley –Spring
  • FunCakes Sugar decoration little flower
  • FunCakes Disposable Decorating Bags 30cm
  • Wilton Decorating Tip #1M Open Star
  • Wilton -Wide Glide- Rolling Pin
  • Wilton Cake leveler
  • Wilton Recipe Right Non-Stick Cooling Grid
  • FunCakes confectioners’ sugar to roll out on
  • Deep Oblong Pan 22,5 x 32,5 x 7,5cm e.g. PME
  • Kiwi, lemon, passionruit, raspberries
  • Mint leafs

Make the Buttercream mix according to the instructions on the package or in this basic recipe, so it has the time to rest. Preheat the oven to 175°C (convection oven 160°C) and make the Sponge Cake as said on the package or in this basic recipe. Grease the baking pan and pour the cake batter in the tin. Bake the Sponge Cake until it’s cooked through for about 35-40 minutes and place the cake (removed from the tin) on a cooling grid right away.

Divide the marzipan in 4 equal pieces and colour 2 pieces yellow, 1 piece green and the other one pink. Put it away (covered! So it doesn’t dry out.) until we’re ready to use it. When the buttercream is rested enough to finish you can do this as said on the package or as in this basic recipe.

Cut away the corners around the Sponge Cake and slice through the entire cake once horizontally, so you create a layer, spread out a thin layer of buttercream on this layer. Cut the cake in the length 3x times (for the 4 different flavours and colours). Now spread out a flavour paste on top of the buttercream, use a different one for every piece of cake. So when you’re done you have 4 long pieces of cake, all of them filled with buttercream and each one a different flavouring paste. Put the top part of the Sponge Cake back on the cakes and spread buttercream on this as well. Put the leftover buttercream in a decorating bag with tip #1M.

Roll the marzipan until it’s a rectangle, similar to the shape of one piece of cake and put it on the Sponge Cake. Colourwise you use the green marzipan with the kiwispread, the yellow marzipan with the lemon and passion fruit, and the pink marzipan with the raspberry spread. Slice the marzipan until it fits exactly on the cake.

With a sharp knife, make squares of the rectangle piece of cakes, so you create multiple smaller cakes. Top each little cake of with a tuft of buttercream and decorate with pieces of fruit. Stick a mint leaf in some cake pieces and decorate with the spring medley and little sugar flowers.