Naked wedding cake

Preheat the oven to 180°C (fan oven 160°C) and grease the baking pans with baking spray, then turn them upside down.

Prepare 400 g FunCakes Mix for Biscuit Deluxe as indicated on the packaging. Gently fold the batter into the 25 cm baking pan and bake the biscuit in the center of the preheated oven for about 35-40 minutes until done. After baking, turn the biscuit out onto a cooling rack and let it cool completely. Repeat this process to bake another 25 cm biscuit using the same quantities.

With the remaining biscuit mix, bake 2x a 20 cm biscuit and 2x a 15 cm biscuit. You can prepare 400 g of biscuit mix as mentioned above and divide the batter between a 20 cm and a 15 cm baking pan. Bake these biscuits for 30-35 minutes, then turn them out onto a cooling rack to cool. Repeat this process to bake another 20 cm and 15 cm biscuit.

Prepare 600 g FunCakes Mix for Buttercream as indicated on the packaging. It is best to make the buttercream in batches of 200 g mix, 200 ml water, and 250 g soft unsalted butter, then combine them later. Making everything at once may overload the mixer, preventing the buttercream from becoming light and fluffy.

Prepare 300 g FunCakes Mix for Pastry Cream with 750 ml water as indicated on the packaging.

Prepare 450 g FunCakes Mix for Enchanted Cream® as indicated on the packaging. It is best to make the cream in batches of 150 g mix, 100 ml water, and 100 ml milk. If you mix everything at once, the cream may not become airy enough!

Slice all the biscuits twice using a cake leveler. To achieve a smooth and neat cake, use the two bottom layers of the same size biscuit as the top and bottom. Place the bottom layer of the 25 cm cake on a 22.5 cm cake board with a bit of buttercream. Fill a piping bag with buttercream and cut off the tip. Pipe a buttercream border around the edge of the biscuit and fill the center with a layer of pastry cream. Place the second biscuit layer on top and drizzle with liqueur. Pipe another buttercream border on the second layer and fill the center with Enchanted Cream®.

Dice a few strawberries and cut some raspberries in half. Spread these along with the blueberries over the layer of Enchanted Cream®.

Repeat the above steps for the 15 cm and 20 cm biscuits. For the 15 cm biscuit, use the 12.5 cm cake board, and for the 20 cm cake, use the 17.5 cm cake board.

Place the biscuits on a turntable and apply a thin layer of buttercream around them. Use a side scraper to smooth the sides. The biscuit should remain slightly visible to achieve the naked cake effect. Place the cakes in the refrigerator to set.

Insert five dowels into the 25 cm cake and trim them to size. Repeat this for the 20 cm cake, but use four dowels.

Melt the FunCakes Deco Melts in the microwave according to the instructions on the packaging.

Trim the roses and baby’s breath to the desired length and dip the stems into the melted Deco Melts. Let them set in the refrigerator for about 5 minutes.

Stack the cakes on top of each other. Fill a piping bag with buttercream and cut off a small tip. Pipe some buttercream between the seams created by stacking and smooth it out with your finger. This ensures that all the tiers blend seamlessly together, leaving no visible gaps or cracks.

Insert the roses and baby’s breath into the cake and decorate further with fresh fruit as desired. Sprinkle a little FunCakes Snow Sugar on top.