Mothers day rose cake
Do you want to surprise your mother with something? A cake is the perfect way to show your love to your mother.
- 300 g FunCakes Mix for Sponge Cake Deluxe
- 200 g FunCakes Mix for Buttercream
- Funcakes Flavour Paste Peach
- 750 g FunCakes Rolfondant Bright White
- FunCakes Edible FunColours Gel - Pink
- FunCakes Edible FunColours Gel - Bright Green
- FunCakes Edible FunColours Dust - Holly Green
- 250 g unsalted butter
- 200 ml water
- 30 ml water
- 6 eggs (aprox. 300g)
- FunCakes Edible Glue
- FunCake Bake Release Spray
- Wilton Perfect Height Rolling Pin
- Wilton Cake Leveler
- Wilton Cooling grid
- Wilton Spatula Straight
- PME Deep Round Cake Pan Ø 15 x 7,5cm
- PME Rose plunger Small and Med
- PME Mexican Foam Pad
- PME Calyx Cutter
- FMM Easiest Rose Cutter Ever
Preheat the oven to 180 ° C (convection oven 160 ° C).
Prepare 150 gram FunCakes Mix for Sponge Cake as indicated on the package. Grease the baking tin and scoop the batter into the baking tin. Bake the biscuit in the middle of the preheated oven for 35 minutes until done. Repeat this again.
Prepare 200 grams of FunCakes Mix for Buttercream as indicated on the package and season the buttercream with the peach flavor.
Cut the top cap of both biscuits very thin, you do not use this. Then cut them both horizontally in half twice and stack them on top of each other with a layer of peach buttercream between the biscuits. Place the top biscuit upside down on the cake so that the bottom of the biscuit is facing up. In this way you create a nice tight cake. Cover the cake with buttercream and put in the fridge to set.
Knead 600 grams of white fondant mixed with a little bit of pink food coloring. Color about 50 grams of white fondant soft green, leave the rest white. Roll out the pink fondant and cover the cake with it. Color any leftover pink fondant a little darker pink.
With the white and dark pink fondant make small roses with the Easiest Rose Cutter, let it dry for a while. You make stems, calyxes and leaves from the green fondant. Color the leaves a bit darker in the middle with green powder. Cut the bottom of the florets diagonally. Stick the stems and leaves against the cake and stick a calyx on the bottom of the rose. Attach the rose to the top of the stem. If necessary, you can insert a cocktail stick underneath as a support for the rose and remove it just before serving.