Fairy cake with dried flowers
Step into a fairytale world with dried flowers. This beautiful Fairy cake is decorated with a silky cream and delicate edible dried flowers, making it look like a small work of art.
What you need to make your fairy cake with dried flowers:
Ingredients
- 330 FunCakes Mix for Sponge Cake Deluxe
- 150 g FunCakes Mix for Enchanted Cream®
- 200 g FunCakes Sugar Paste Bright White
- 150 g FunCakes Sugar Paste Maroon Brown
- 100 g FunCakes Sugar Paste stone grey
- 100 g FunCakes Deco Melts White
- FunCakes Food Colour Gel Pink
- FunCakes Food Colour Gel Peach
- FunCakes Flavour Paste White Choco
- FunCakes Baking Spray
- 5 eggs (approx. 250 g)
- 133 ml water
- 100 ml milk
- Apricot jam
Necessities
- FunCakes Decorating Bags
- FunCakes Cake Cartons Gold/Silver Round 15 cm pk/3
- Wilton Dowel Rods Plastic set/4
- Wilton Decorating Tip #1M Open Star
- Wilton Decorating Tip #012 Round
- Wilton Cake Leveler 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 (convection oven 160°C) and grease the baking pans with baking spray.
Prepare 330g FunCakes Mix for Sponge Cale Deluxe as indicated on the package and divide the batter between the 2 baking pans. Bake the biscuits for about 30-35 minutes until light brown, and immediately after baking, dump onto a cake rack to cool.
Using the cake leveler, cut the biscuits both 2x. 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 deco 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!
