Dome cake with edible wafer flowers
This elegant dome cake with edible wafer flowers is perfect for a romantic wedding! With its soft curves, delicate colours and graceful wafer paper blooms, this cake is not only a feast for the eyes but a joy to create. Whether you’re after a mini wedding cake or a showstopper for your sweet table, this creation is sure to add a touch of fairytale magic to the big day.
What you need to make your dome cake with edible wafer flowers:
Ingredients
- 330 g FunCakes Mix for Sponge Cake
- 300 g FunCakes Mix for Buttercream
- 650 g FunCakes Sugar Paste Shimmering Rose
- 100 g FunCakes Sugar Paste Twinkling Green
- 100 g FunCakes Deco Melts White
- FunCakes Edible Wafer Flowers Deluxe Peony White Large
- FunCakes Edible Wafer Flowers Deluxe Aster White Medium
- FunCakes Edible Wafer Flowers Deluxe Pompom/Daisy White Medium
- FunCakes Sugar Decorations Flower Mix White/Pink Set/64
- FunCakes Flavour Paste Green Apple
- FunCakes Food Colour Gel Pink
- FunCakes Edible Paper Flowers Daisy pk/13
- FunCakes Sugar Decorations Flower Mix White/Pink Set/64
- FunCakes Edible Glue
- FunCakes Bake Release Spray
- 375 g unsalted butter
- 333 ml water
- 5 eggs (approx. 250g)
Necessities
- FunCakes Decorating Bags 46 cm
- Wilton Wonder Mold Kit
- Wilton Decorating Tip #789 Cake Icer
- Wilton Cake Leveler 25 cm
- Wilton Wide Glide Rolling Pin 50 cm
- Wilton Recipe Right Non-Stick Cooling Grid 40x25 cm
- Wilton Comfort Grip Angled Spatula 22.5 cm
- PME Rose Leaf Plunger Cutter Set/3
- Plastic Cling Film
Preheat the oven to 180°C (160°C convection oven) and grease the baking pan with The FunCakes Bake and Release Spray.
Prepare 330 g of FunCakes Mix for Sponge Cake Deluxe as indicated on the packaging. Bake the cake for approx. 35–40 minutes until done and place it directly on a cooling grid to cool completely.
Prepare 300 g of FunCakes Mix for Buttercream as indicated on the packaging and flavour with flavour paste of your choice. Slice thecake horizontally 3 or 4 times, then fill and cover the cake all around with the buttercream.
Knead 650 g of FunCakes Sugar Paste Shimmering Rose until smooth and roll it out on a work surface dusted with icing sugar to a thickness of approx. 2–3 mm. Cover the cake with the sugar paste and trim off any excess using a sharp knife.
Colour the remaining buttercream in various shades of pink using the FunCakes Food Colour Gel.
Place a sheet of cling film on your worktop and spread the coloured buttercream in long stripes on top. Roll it up into a log and snip off one end. Place it into a decorating bag fitted with the Wilton Cake Icer tip.
Make sure the ridged side of the tip is facing upwards when decorating. Add elegant swirls of the coloured buttercream to the cake here and there.
Attach the wafer flowers to the cake using small dabs of buttercream. Knead FunCakes Sugar Paste Twinkling Green until smooth and roll it out thinly. Use plunger cutters to cut out leaves in various sizes and stick them beneath the wafer flowers with a bit of edible glue.
Trim the golden ruscus to size and dip the ends into melted FunCakes Deco Melts. Allow them to harden in the fridge, then insert them into the cake in different spots.
Finally, attach a few small white FunCakes Sugar Decorations flowers to the cake using edible glue.