Surf cake

Materials:

  • 400 gram FunCakes Mix for Sponge Cake
  • 300 gram FunCakes Mix for Buttercream
  • FunCakes flavour paste – Whipped Cream
  • 850 gram FunCakes Fondant – Bright White
  • 250 gram FunCakes Fondant – Stone Grey
  • Little bit of FunCakes Fondant – Fire Red
  • FunCakes Edible FunColours Gel – Royal Blue
  • FunCakes Edible FunColours Dust – Navy Blue
  • FunCakes Edible FunColours Brush Food Pen – Black
  • FunCakes Edible FunColours Brush Food Pen – Red
  • FunCakes Edible FunColours Brush Food Pen – Silver Gray
  • FunCakes Edible FunColours Brush Food Pen – Royal Blue
  • A little bit of FunCakes Royal Icing
  • 40 ml of water
  • 6 eggs
  • 300 ml of water
  • 375 gram of soft unsalted butter
  • 1 package of biscuits
  • FunCakes Bake Release Spray
  • FunCakes edible glue
  • FunCakes decorating bag 30 cm
  • FunCakes cake board gold / silver 16 cm
  • Wilton -decorator preferred- round baking pan Ø 20 cm
  • Wilton -decorator preferred- round baking pan Ø 15 cm
  • Wilton -Perfect Height- rolling pin
  • Wilton Decorating Brush Set
  • Wilton cake leveler
  • Wilton cooling grid
  • FMM Impression Mats 1 Brick wall / tree grain
  • FMM More than a Bird House Cutter
  • Plastic dowels, bijvoorbeeld van PME
  • Modeling tool – Bulbulous cone, bijvoorbeeld van PME
  • Modeling tool – cutting wheel, bijvoorbeeld van PME
  • Katy Sue Mold Seashells

Preparation:
Prepare the house and surfboard at least 2 days in advance so they can dry well. Knead the white fondant, roll it out to a thickness of 2mm and cut out the parts for the house. Cut out the surfboards by hand with the cutting wheel. Let it dry well for at least 2 days. Then draw various motifs and decorations on the surfboards with the food pens.

Roll out the grey fondant thinly and press the impression mat into the fondant by using a rolling pin. Cut strips out of the grey fondant and glue these against the front and sides of the house. Then colour some fondant light blue and roll it out thinly again. Cut out the door and print the wooden texture in the remaining fondant again. Cover the roof parts of the house with this. Also cut out the front panels along the eaves and the door frames.

Then cut out a white circle with a hole in the middle and cover it with slices of red fondant. Assemble the house with royal icing when it is completely dry.

For the shells, mix a bit of light blue, grey and white fondant lightly to create a marble effect. Use the seashells mould to create shells with this marbled texture.

Preheat the oven to 180 °C (convection oven 160 °C) and grease the baking pans with the Bake Release Spray. Prepare the Mix for Sponge Cake and Buttercream as indicated on the package or in the basic recipes for Sponge Cake and Buttercream. Divide the sponge cake batter into the two baking pans. Bake the sponge cake for 30-35 minutes and release them on a cooling grid afterwards to let them cool down completely. Add to taste the flavour paste to the buttercream.

Grind the cookies in the food processor. Place the sponge cakes on a cut-to-size cake board, cut them both twice and fill and cover with buttercream all around. Let them set in the fridge.
Roll out white fondant very thinly into an elongated strip.

If necessary, trim something with a sharp knife. Place this on a work surface sprinkled with powdered sugar and roll over the edges with the bulbulous cone. This way the fondant will curl. Glue two strips of this from the top edge against the cake. You don’t have to use glue, it sticks to the buttercream. Color the rest of the white fondant in various shades of blue, make strips in the same way as described above and glue them to the cake. With the navy blue dust powder you give the edges of the fondant a blue color with the help of a brush.

Push 4 dowels into the cake and cut them to size. Cover the smallest cake with the cookie crumbs by pressing them against the cake by hand. Secure this cake possibly with a bit of buttercream on the bottom cake. Sprinkle cookie crumbs along the edge. Carefully place the house on top of the cake and divide the surfboards around the cake. Decorate with the shells.