White wedding cake with flowers

Prepare 3x 200 g FunCakes Mix for Buttercream as indicated on the package. Flavour each portion with the FunCakes Flavour Paste.

Preheat the oven to 180°C (convection oven 160°C) and grease the baking pans with baking spray.

Prepare 400 g FunCakes Mix for Sponge Cake Deluxe as indicated on the package. Divide this between the 15 cm and 20 cm round baking pans. Bake the cake for about 30-35 minutes until light brown. Let the cake cool down by using a cooling grid.

Prepare another 400 g FunCakes Mix for Sponge Cake Deluxe as indicated on the package and spatula the batter into the 25 cm baking pan. Bake the cake for approximately 40-45 minutes until light brown. Let the cake cool down by using a cooling grid.

Put the 15 cm and the 20 cm cake on a cake board, if necessary cut an edge off so that it does not come out from under the cake. Put the 25 cm cake on the drum before filling it. Stick the bottom layer of the cake with a lick of buttercream, that way it won’t slide off the cake board.

Cut the cakes with a cake leveler 2 to 3 times. Fill the cakes with a layer of buttercream on which you put small, sliced fruit. Place the cakes on the turntable and cover the outside of the cakes with buttercream.  Pull this nice and tight using the side scraper.  You may see the cake through it, it only serves as an adhesive layer for your sugar paste. Let the cakes set in the refrigerator for about 30 minutes.

Knead the covering paste smoothly in quantities you need for your cake and roll it out thinly on some FunCakes Magic Roll Out Powder. Line the cakes with this and smooth them nicely using the smoothers. Cut away the excess fondant with a sharp knife.

Stack the cakes on top of each other with hollow plastic dowels cut to size. In the bottom cake put 6 dowels and in the 20 cm one put 4. Make sure your dowels are under the cake board of the next cake though! When the cakes are dowelled, stack them on top of each other. If necessary, spread some buttercream between the cakes and the cartons to keep the whole thing from sliding around.

Prepare a decorating bag with an adaptor, decorating tip #032 and fill with buttercream. Swirl along the edges of the 15 cm and 20 cm cakes a nice, scalloped edge.

Knead a piece of covering paste smoothly and knead some of the dried edible flowers through it. Roll it out into a long piece. Using the FMM Multi Strip Cutter, make a long wide strip that fits exactly around the 25 cm cake. Stick this along the bottom edge of the 25 cm cake with some edible glue.

For the drapes, roll out covering paste wafer thin. Cut a rectangular piece of this, about 12×25 cm. Place a wooden dowel stick under the piece of covering paste almost to the bottom. With your fingers, shape the covering paste around the stick. Now place a second stick under it at a distance of about 0.5 cm from the previous one and shape this too around the stick with your fingers. Repeat until you have 4 sticks on top of each other.

Now cut away the excess sugar paste with a sharp knife right along the sticks and tuck the cut edge under the folds. Remove the wooden sticks. Using a smoothing motion, gently push the folds together. Pinch the covering paste together on 1 side and roll the end flat with the rolling stick. Now drape the piece on the cake and stick with some edible glue. Make as many drapes as you think you will need.

Melt the FunCakes Deco Melts as indicated on the package. Cut the flowers to the desired size and dip the ends in the melted Deco Melts. Let this harden in the refrigerator for 5 minutes. Carefully insert the flowers into the cake. Optionally, you can also stick the flowers into a tuft of buttercream which you spray onto the cake first.