Fairy cake with dried flowers
Step into a fairytale world with dried flowers. This beautiful Fairy cake is decorated with a silky cream and dried flowers, making it look like a small work of art.
Lo que necesita para fairy cake with dried flowers:
Ingredientes
- 330 FunCakes Baking mix for Biscuit Deluxe
- 150 g FunCakes Mix for Enchanted Cream®
- FunCakes Gel Colouring Pink
- FunCakes Gel Dye Peach
- 100 g FunCakes fondant stone grey
- 150 g FunCakes fondant Maroon Brown
- 200 g FunCakes fondant Bright White
- 100 g FunCakes Deco Melts White
- FunCakes Flavouring paste White Choco
- FunCakes Baking Spray
- 5 eggs
- 33 ml + 100 ml water
- 100 ml milk
- Apricot jam
Necesidades
- FunCakes piping bag 41 cm
- FunCakes Cake Cartons Gold/Silver Round 15 cm pk/3
- Wilton Dowel Rods Plastic set/4
- Wilton Nozzle #1M Open Star
- Wilton Nozzle #012 Round
- Wilton Cake Saw 25 cm/Cake Leveler
- Wilton Recipe Right Non-Stick Cooling Grid -40x25 cm
- Wilton Basic Turntable for Cakes
- Wilton Comfort Grip Spatula Corner 22.5 cm
- 2x Wilton Extra Deep Round Baking Mould Ø 15 x 10 cm
- The Baked Studio Dried Flower Box - Deluxe Rainbow Pastels
- The Baked Studio Dried Flower Box - Deluxe Cool Blues, Lilac, Pink & White
- The Baked Studio Dried Flower Box - Bunny Tails - Pink / White / Lilac
- PartyDeco Cake Toppers Butterflies 9 x 6.5 cm
- PME Plain Edge Extra Tall Side Scraper
- FMM Impression Mats 1 Brick wall/tree grain
Preheat the oven to 180°C (hot-air oven 160°C) and grease the baking pans with baking spray.
Make the 330g FunCakes Baking Mix for Biscuit Deluxe with 5 eggs and 33ml water as directed on the packet and divide the batter between the 2 baking pans. Bake the biscuits for about 30-35 minutes until light brown and cooked, and immediately after baking, dump onto a cake rack to cool. Using the cake saw, cut the biscuits both 2x. (You start and end with a bottom of one biscuit to get a nice tight cake).
Cut a cake board just a little smaller than the biscuit and cut or trim an opening from the centre where the dowel will fit through.
Put in a piping bag nozzle #012 and fill with some cream. Start with a layer of cream on the bottom layer of the cake. On the second layer, pipe a border along the edge with #012 and smear apricot jam into this. Repeat this until you have filled all layers. Somewhere in the middle put the cake carton to distribute the weight. Push a dowel all the way through the middle to the bottom of the cake and cut to size. This will prevent the layers of the cake from sliding. Coat the entire outside with a nice layer of cream. To do this, put the cake on the turntable and use the spatula to spread and the side scraper to pull the cake nice and tight.
Take a small piece of brown and grey fondant and marble them both with a piece of white fondant. (Marbling is kneading two colours not quite right).
Roll out a piece of brown fondant and texture it with the FMM Impression Mats tree grain. Cut two doors from this and stick them against the cake.
Make balls of the two marbled pieces of fondant and press them flat. Stick these ‘pebbles’ around the door.
Put the remaining cream in a piping bag with piping nozzle #1M and use this to pipe a nice cable border or small tufts next to each other on the top edge of the cake. If you have enough cream left, you can also pipe a scalloped edge along the bottom edge of the cake with #1M.
Melt the FunCakes Deco Melts according to the instructions on the packet in the microwave and dip the stems of the flowers in this. Place everything on a baking tray lined with baking paper and leave to set in the fridge.
Ook al zijn dit droogbloemen, dit mag je NIET zo maar in de taart steken. Omdat het droog is kunnen er flintertjes van de steeltjes in de taart terecht komen, dip dus ALTIJD de uiteindes in Deco Melts of gesmolten chocolade om dit te voorkomen!
Decorate the cake with the flowers by piercing them into the sprayed rim and insert butterflies here and there.
Even though these are dry flowers, you should NOT just stick these into the cake. Because it is dry, shreds of the stems can end up in the cake, so ALWAYS dip the tips in Deco Melts or melted chocolate to prevent this!
