Rice paper wedding cake
Have you seen the newest trend in the cake decorating world? Rice paper is a real trend! Combined on a cake with a wedding theme.
What you need to make your rice paper wedding cake:
Ingredients
- 400 g FunCakes Mix for Sponge Cake Deluxe
- 200 g FunCakes Special Edition Mix for Swiss Meringue Buttercream
- 800 g FunCakes Fondant Bright White
- 250 g FunCakes Modelling Paste White
- FunColours Dust Chili Red
- FunColours Gel Pink
- 6 eggs (aproxx.. 300 g)
- 180 ml water
- 440 g unsalted butter
- Rice paper
- Cornstarch
Necessities
- FunCakes Cake Cards silver/ gold round – 15cm
- FunCakes Cake Ribbon Gold 25mmx20m
- FunCakes Bake Release Spray
- FunCakes Edible Glue
- Wilton cake leveler 25cm
- Wilton Cooling Grid
- Wilton Plastic Dowel Rods
- Wilton – Wide Glide – Rolling Pin 50cm
- Wilton Silicone Baking Mat 26x40,5cm
- Wilton Comfort Grip Spatula Angled 22,5 cm
- Wilton -Perfect Height- Rolling Pin 22,5 cm
- Wilton Decorating Brush
- Wilton Decorator Preferred® round baking pan Ø 15 cm
- Wilton Decorator Preferred® round baking pan Ø 20 cm
- PME Floral Tape white with gold sprakle
- PME Flower Pic Small
- PME 5 petal cutter set/4
- PME Mexican & Flower Foam Pads
- PME Modelling Tool Bone
- Culpitt Floral Wire White set/ 20 gauge
- Clips
- Clingfilm
Preheat the oven to 180 ° C (convection oven 160 ° C).
Prepare 400 g FunCakes Mix for Sponge Cake Deluxe as indicated on the package. Grease the baking pans with baking spray, divide the sponge cakebatter between the two baking pans and bake the cakes for about 30-35 minutes. Let the cake cool down on a cooling grid.
Tip! Isn’t your oven big enough to bake two sponge cakes at once? No problem, you’re perfectly fine baking one cake after the other. Just mix the batters for the two cakes separately as well. If you leave the sponge cake batter for too long before baking it, it will loose the air. And we don’t want that! For the quantities of the single cakes, check our quantity table.
Prepare 200 g FunCakes Mix for Swiss Meringue Buttercream as indicated on the package.
Cut the sponge cakes both twice with the cake leveler, fill and spread all around with the swiss meringue buttercream. Let the cakes set in the refrigerator for an hour.
Knead the fondant well, roll it out to a thickness of about 2-3 mm and cover the cakes with it. Assemble the cake using cut-to-size dowels and a cake board.
For the rice paper, colour water with the pink FunColours Gel and place the rice sheets one by one in the water. Place the silicone mat in a fan shape and secure it with pegs. Drape the soft rice sheets over the made folds and let it dry overnight
For the roses colour the modelling paste light pink with the FunColours Gel. Cut the iron wires in half, make a small ball of modelling paste between your hands and drop it with some edible glue on the iron wire. Let this dry overnight.
Roll out the modelling paste paper thin on cornstarch. It works best if you take small pieces at a time and by using the small rolling pin. Cut out flowers with the cutters and place them under some plastic foil to prevent them from drying out.
Place the flowers on the foam pad and thin the edges with the bone tool. Cover the drop on the iron wire with glue and pierce the flower through the center. Stick the leaves with a little edible glue alternately against the drop. Let this air dry for 30 minutes before you stick the second flower on it. For a large rose, add a third layer with a larger size after the two layers.
Take a small flat brush and carefully dust the edges of the flowers.
Tip! Let the roses dry overnight to dust them the easiest.
Make the curls by winding an iron wire with gold tape and twisting it around the small rolling pin. Carefully insert the rice paper into the cake, if necessary make a notch with a knife. Prick some flower pics in the cake here and there and position the roses and curls in it.
Finish the cake nicely with the gold ribbon along the bottom edges.
