Golden wedding cake with rice paper
Get ready for a fairytale wedding with FunCakes’ White & Gold Wedding Cake! White wedding cakes are timeless, but why not add some extra glamour with golden details? This stunning cake exudes luxury with its abundance of gold accents, from shimmering decorations to intricate patterns. And as the pièce de résistance, we showcase rice fields adorned with golden hues, truly making your cake the star of the show. With FunCakes’ recipe, you’ll create a stunning centerpiece for your wedding that’s both elegant and sparkling. Make your dreams come true on your special day with this breathtaking White & Gold Wedding Cake!
What you need to make your golden wedding cake with rice paper:
Ingredients
- 400 g FunCakes Mix for Sponge Cake Deluxe
- 200 g FunCakes Mix for Enchanted Cream®
- FunCakes Flavour Paste Lemon Zest
- 1 kg FunCakes Covering Paste White
- FunCakes Metallic Food Paint Gold
- FunCakes Metallic Spray Bright Gold
- FunCakes Bake Release Spray
- FunCakes Magic Roll Out Powder
- Rice paper sheet
- 200 ml milk
- 40 ml water
- 6 eggs (approx. 300 g)
- Lemon curd
- Gypsophila
Necessities
- FunCakes Decorating Bags
- FunCakes Cake Cards Gold/Silver Round 15 cm
- Wilton Standard Adaptor/Coupler
- Wilton Decorator Preferred® Deep Round Pan Ø 15x7,5cm
- Wilton Decorator Preferred® Deep Round Pan Ø 20x7,5cm
- Wilton Decorating Tip #032 Open Star Carded
- Wilton Cooling grid
- Wilton Small Cake Leveler 25cm
- Wilton Dowel Rods Plastic set
- Wilton Rolling Pin 50 cm
- Wilton Parchment Paper
- Cling Film
Soak rice papers in a shallow dish with water until soft. Shape them on crumpled Patisse Baking Paper and let dry for 24 hours. Dip a loose ball of plastic wrap into FunCakes Metallic Food Paint Gold and dab gold accents on the edges. Spray the rest with FunCakes Metallic Spray Bright Gold and let dry completely.
Prepare 400 g of FunCakes Mix for Biscuit Deluxe as indicated on the packaging and divide between two greased Wilton Decorator Preferred® Deep Round Pans using FunCakes Bake Release Spray. Preheat the oven at 180°C (160°C for convection oven) Bake for 30–35 minutes and cool on the Wilton Recipe Right Cooling Grid.
Prepare 200 g FunCakes Mix for Enchanted Cream® with 200 ml milk and flavour with FunCakes Flavour Paste Lemon Zest.
Level the cakes using the Wilton Small Cake Leveler. Fill the larger cake with lemon curd and Enchanted Cream®, crumb coat and chill. Cut small circles from the inner layers of the smaller biscuit using the Patisse Round Cookie Cutter.
Place the base layer on a FunCakes Gold/Silver Cake Board, layer with rings of cake and cream or lemon curd. Fill the centre with FunCakes Choco Crispy Balls Glamour Gold and Mat Gold Splash, then top with a full layer. Crumb coat the outside and chill again.
Knead FunCakes Covering Paste White and roll it out with the Wilton Rolling Pin on the FunCakes Magic Roll Out Powder. Cover both cakes. Stack them using trimmed Wilton Dowel Rods. Add a bit of cream between layers to prevent shifting.
Use a FunCakes Decorating Bag fitted with a Wilton Standard Coupler and Decorating Tip #032 to decorate a shell border around the seam between the two tiers using remaining cream.
Use a plastic wrap prop to dab gold accents with FunCakes Metallic Food Paint Gold. Attach the dried rice papers with cream to the cake and insert small sprigs of baby’s breath for a light, elegant finish.
