Naked wedding cake

Preheat the oven to 180°C (160°C for fan oven) and grease the cake pans with baking spray, then invert them.

Prepare 400 grams of FunCakes Mix for Biscuit Deluxe with 6 eggs and 40 ml of water as indicated on the packaging. Fold the batter into the 25 cm cake pan and bake the biscuit for about 35-40 minutes in the center of the preheated oven. After baking, turn the biscuit onto a cooling rack and let it cool. Bake another 25 cm biscuit with the same quantities.

With the remaining biscuit mix, bake 2x a 20 cm biscuit and 2x a 15 cm biscuit. You can prepare 400 g of biscuit mix as mentioned above and divide the batter between a 20 cm and a 15 cm baking pan. Bake these cakes for 30-35 minutes, then turn them out onto a cooling rack to cool. Repeat this process to bake another 20 cm and 15 cm biscuit.

Repeat this step to bake another 20 cm and 15 cm cake.

Prepare 600 grams of FunCakes Mix for Buttercream as indicated on the packaging. It’s best to make the buttercream in batches of 200 g of mix, 200 ml of water, and 250 g of soft butter, and then combine them later. If you make it all at once, the mixer may not handle this amount, and the buttercream won’t be light and fluffy enough.

Prepare 300 grams of FunCakes Mix for Pastry Cream as indicated on the packaging.

Prepare 450 grams of FunCakes Mix for Enchanted Cream® with 300 ml of water and 300 ml of milk as indicated on the packaging. It’s best to make the cream in batches of 150 g of mix, 100 ml of water, and 100 ml of milk. If you put everything in the mixing bowl at once, the cream won’t become fluffy enough!

Cut all the cakes in half using the cake leveler. To achieve a neat and tidy cake, use the two bottom layers of the same-sized cake for the top and bottom. Place the bottom layer of the 25 cm cake with a little buttercream on a 22.5 cm cake board. Place some buttercream in a piping bag and snip off the tip. Pipe a dam of buttercream on the bottom layer of biscuit and fill the inside with a layer of pastry cream. Then, place the second layer of cake on top and sprinkle with liqueur. Pipe another dam of buttercream on the second layer of biscuit and fill the inside with Enchanted Cream®. Slice some strawberries into small pieces and halve some raspberries. Spread these strawberry and raspberry pieces, along with blueberries, over the Enchanted Cream® layer.

Repeat the above steps for the 15 cm and 20 cm cake. For the 15 cm cake, use the 12.5 cm cake board, and for the 20 cm cake, use the 17.5 cm cake board.

Place the cake on a turntable and coat them with a thin layer of buttercream all around. Use a side scraper to smooth the sides. The biscuit can still be visible, as this will create the naked cake effect. Place the cakes in the fridge to set.

Insert five dowels into the 25 cm cake and fit them to size. Repeat this for the 20 cm cake, but with four dowels.

Melt the FunCakes Deco Melts as per the instructions on the packaging in the microwave. Trim the roses to the correct size and dip the stems into the melted Deco Melts.

Let this set in the fridge for about 5 minutes.

Stack the cakes on top of each other. Place some buttercream in a piping bag and snip off the tip. Pipe buttercream between the gaps that appear when stacking, and smooth it out with your finger. This will ensure the cakes blend together beautifully and no “gaps” or “cracks” will be visible. Insert the roses into the cake and decorate further with fresh fruit as desired.

Insert the roses into the cake and decorate further with fresh fruit as desired. Sprinkle some FunCakes Snow Sugar over the top.