Blue flower cake
Go all out with this blue flower cake. It is a bit of work, but the result is a cake that will blow everyone away. Fun to make for a birthday or as top piece on a wedding cake.
What you need to make your blue flower cake:
Ingredients
- 150 g FunCakes Mix for Sponge Cake Deluxe
- 125 g FunCakes Mix for Buttercream
- FunCakes Flavour Paste Violets
- FunCakes Sugar Paste Multipack Blue Colour Palette 5x100g
- FunCakes Sugar Paste Turquoise
- FunCakes Sugar Paste White
- FunCakes Soft Pearls Medium Metallic Silver
- FunCakes Sugar Pearls Medium White Gloss
- FunCakes Piping Gel
- 3 Eggs (approx. 150 g)
- 150 g unsalted butter
- 125 ml + 15 ml water
Necessities
- FunCakes Bake Release Spray
- Wilton Decorator Preferred® Deep Round Pan Ø 15x7,5cm
- Wilton Parchment Paper Roll
- Wilton Rolling Pin 50 cm
- Wilton Cake Leveler 25 cm
- Wilton Comfort Grip Spatula Curved 22,5 cm
- Wilton Cooling Grid
- Wilton -Perfect Height- Rolling Pin 22,5cm
- Silikomart Sugarflex Veiner Hortensia
- Dekofee Profi Brush 1
- Plastic sleeves
Preheat the oven to 180°C (convection oven 160°C).
Prepare 150 g FunCakes Mix for Sponge Cake Deluxe together with 15 ml water and 3 eggs according to the instructions on the packaging. Also prepare 125 g FunCakes Mix for Buttercream according to the instructions on the packaging and flavour with FunCakes Flavour Paste Violets.
Grease the baking pan with baking spray and line the baking pan with a strip of parchment paper. Spoon the batter into the pan and bake the sponge cake for about 30-35 minutes. Immediately after baking, place on a cake rack, remove the parchment paper and allow to cool.
Cut the biscuit twice with the cake leveler, fill and spread a thin layer of buttercream all around. Leave this to set in the fridge for at least half an hour.
Cover the cake with very thinly rolled out white sugar paste. Use the 250 g and the 100 g packets from the multipack.
Knead the blue and turquoise sugar paste smoothly and roll it out very thinly. Cut out a lot of hydrangeas from all the colours and put them under a plastic cover, so they stay soft.
Now use the veiner to get a little hydrangea flower and stick it on the cake with a little piping gel.
You can also do this with some left over buttercream in a decorating bag.
The easiest and quickest way is to make all the hydrangeas first and place them on crumpled kitchen paper. This way they will dry slightly shaped and you can stick the flowers on the cake one after the other.
Finally, stick some white and silver pearls into the hydrangeas with a little piping gel.
