Cake with golden lace
Looking for an elegant cake that looks impressive but still is achievable at home? This marble cake with cake lace combines soft marbled sugar paste with a golden lace topper for a luxurious look. Perfect for weddings, anniversaries or any stylish celebration.
Was Sie brauchen, um Ihre cake with golden lace:
Zutaten
- 500 g FunCakes Mix for Sponge Cake Deluxe
- 200 g FunCakes Mix for Swiss Meringue Buttercream
- 850 g FunCakes Covering Paste White
- FunCakes Food Colour Gel Olive
- FunCakes Ready to Use Cake Lace Pearl Gold
- FunCakes Flavour Paste of your choice
- 440 g unsalted butter
- 190 ml water
- 8 eggs (approx. 400 g)
Notwendigkeiten
- FunCakes Cake Card Gold/Silver Round 15 cm
- FunCakes Bake Release Spray
- Wilton Extra Deep Round Baking Pan Ø 20 x 10 cm
- Wilton Extra Deep Round Baking Pan Ø 15 x 10 cm
- Wilton Dowel Rods Plastic set/4
- Wilton Basic Turntable
- Wilton Icing Smoother
- Wilton Comfort Grip Spatula Curved 22,5 cm
- Wilton Wide Glide Rolling Pin 50 cm
- Wilton Recipe Right Non-Stick Cooling Grid 40 x 25 cm
- Small Cake Leveler 25 cm
- Cake Lace Mat - Eternity 3D Large
- Patisse Wooden Brush 1,5 cm
Preheat the oven to 180°C (convection oven 160°C) and grease the two baking tins with baking spray.
Prepare 500 g FunCakes Mix for Sponge Cake Deluxe as indicated on the packaging. Bake the sponge cake for 30-35 minutes until fully baked. Turn them out onto a wire rack immediately after baking and allow it to cool completely.
Tip! To check whether the sponge cake is fully baked: gently press the top with your hand. If it springs back, it is done. If not, bake for a little longer.
Prepare 200 g FunCakes Mix for Swiss Meringue Buttercream as indicated on the packaging and flavour it with a flavour paste of your choice.
Tip! The buttercream may split when the butter is added to the mixture. Don’t worry, this is completely normal. Simply keep mixing at the highest speed and the buttercream will come back together.
Using a cake leveler, slice both sponges into two or three layers (if the sponge is tall enough). Place the sponge upside down so the bottom becomes the top for a neat, even finish. Fill and cover the cakes all around with Swiss meringue buttercream and allow them to firm up in the fridge.
Set aside 350 g FunCakes Covering Paste White and colour the remaining sugar paste with the olive food colouring. Cover the 20 cm cake with the coloured sugar paste and insert 4 dowels and trim them to size.
Knead the remaining coloured sugar paste together with the reserved white sugar paste briefly to create a marble effect.
Tip! When rolling out marbled sugar paste, the underside is often more beautifully marbled than the top. Feel free to turn the sugar paste over and cover the cake with the prettiest side facing up.
Stack the cakes on top of each other. Make sure the base is sturdy by using a cake drum of a solid plate. A thin cake card is not sufficient.
Preheat the oven to 110°C (convection oven 100°C).
Using a palette knife, spread FunCakes Ready To Use Cake Lace into the mould. Scrape off the excess with a spatula so only the mould is filled. Dry the lace in the oven for 12-18 minutes, depending on how thickly it is spread in the mould. After baking, check whether you can gently lift a corner of the lace. If it comes away easily, it is ready and can be carefully removed from the mould. If not, put it in the oven for a little longer.
Sometimes the lace is ready sooner than 12 minutes: this is not a problem. Every oven is different, so finding the right time may take a little trial and error.
Lightly moisten the lower cake with a little lukewarm water using a brush and attach the lace to the cake. Do not use too much water, as this will cause the lace to melt. Trim to size with clean scissors if necessary.
For the topper, fold the cooled lace into a fan shape and attach it to the cake with a little water. Create several fans for a full elegant effect.
Tip! If needed, place a wooden skewer behind the lace to help keep it upright.
