Shimmering Rose ruffle Cake
Get ready to create a showstopper with our Shimmering Rose Cake with Ruffles! Using FunCakes’ Sugar Paste Colour of the Year: Shimmering Rose, this cake is the perfect blend of elegance and glamour. The soft pink hues and subtle shimmer of the sugar paste are brought to life in beautiful ruffled layers that add texture and sophistication to your bake. Whether it’s for a wedding, a special occasion, or simply because you want to impress, this cake will steal the spotlight and leave your guests in awe. Ready to add a little sparkle to your cake designs? Let’s get started!
Lo que necesita para shimmering rose ruffle cake:
Ingredientes
- 400 g FunCakes Mix for Sponge Cake Deluxe
- 200 g FunCakes Mix for Buttercream
- 650 g FunCakes Sugar Paste Shimmering Rose
- 250 g FunCakes Sugar Paste Sparkling Gold
- 250 g FunCakes Sugar Paste Twinkling Green
- 250 g FunCakes Sugar Paste Pastel Pink
- 750 g FunCakes Sugar Paste Bright White
- FunCakes Flavour Paste Strawberry
- FunCakes Piping Gel
- FunCakes Bake Release Spray
- 240 ml water
- 250 g unsalted butter
- 6 eggs (approx. 300 g)
- Jam of your choice
Necesidades
- FunCakes Cake Cards Gold/Silver Round 15 cm pk/3
- Wilton Extra Deep Round Baking Pan Ø 15 x 10 cm
- Wilton Extra Deep Round Baking Pan Ø 20 x 10 cm
- Wilton Cooling Grid
- Wilton -Wide Glide- Rolling Pin 50cm
- Wilton Small Cake Leveler -25cm-
- Wilton Comfort Grip Spatula Angled 22,5 cm
- Wilton Dowel Rods Plastic set/4
- Wilton Turn Table
- PME Plain Edge Side Scraper
- Koekjes Uitsteker Ring Ø 4 cm
- Cocktail sticks
Preheat the oven to 180°C (160°C convection oven) and grease the baking pans with baking spray.
Prepare 400 g FunCakes Mix for Sponge Cake Deluxe as indicated on the package and divide the batter between the two baking pans. Bake the cakes for about 30-35 minutes, then immediately turn them out onto a cooling grid and let it cool down.
Prepare 200 g FunCakes Mix for Buttercream as indicated on the package and flavour with the Flavour Paste of your choice.
Slice each cake into three layers using a cake leveler, fill with buttercream and jam and coat the entire cake with a layer of buttercream. Allow the cakes to firm up in the fridge for 30 minutes.
Cover the 15 cm cake with approximately 450 g FunCakes Shimmering Rose sugar paste and the 20 cm cake with about 550 g Bright White Sugar Paste.
Knead the coloured Sugar Paste until smooth, then roll them out very thin. Cut out plenty of circles and store them between plastic sheets.
Stack the cakes using appropriately cut dowels and a slightly trimmed cake board.
Take a sugar paste circle, loosely fold it in half and then fold it again loosely. Make sure to leave some ‘air’ inside. Attach it to the cake with piping gel, trimming the bottom point if needed. Use cocktail sticks to support some of the ruffles to prevent them from sliding. Once the entire cake and top edge are covered, remove the cocktail sticks after the piping gel has mostly dried. The holes from the sticks will not be visible.
