Naked wedding cake
Are you getting married soon? Of course you need a special cake for your special day! This airy, fruity and beautiful cake with roses is all you need and makes the day complete!
- 1600 g FunCakes Mix for Biscuit Deluxe
- 600 g FunCakes Mix for Buttercream
- 450 g FunCakes Mix for Enchanted Cream®
- 300 g FunCakes Mix for Crème Patisserie
- 1810 ml water
- 750 g unsalted butter
- 300 ml milk
- 28 eggs (approx. 1400 g)
- Wild pink roses + gypsum herb
- Marasquin likeur
- FunCakes Bake Release Spray
- FunCakes Cake Board Rond Ø17,5cm
- FunCakes Decorating Bag
- FunCakes Cake Board Round Ø12.5 cm
- FunCakes Cake Board Round Ø22.5 cm
- Wilton Cake Leveler
- Wilton Cooling Grid
- Wilton Spatula Angled
- Wilton Cake Lifter
- Wilton Basic Turntable
- PME Side Scraper Tall
- PME Plastic Dowel Rods (31 cm) Pk / 4
- PME Deep Round Cake Pan Ø 15 x 7.5 cm
- PME Deep Round Cake Pan Ø 20 x 7.5 cm
- PME Deep Round Cake Pan Ø 25 x 7.5 cm
- Ginger Ray Wooden Cake Topper Mr & Mrs - Boho
- Red currants
- Safety seal
- Wild pink roses + baby's breath
- Marashino liqueur
Preheat the oven to 160°C (convection oven 140°C).
Prepare 400 gram FunCakes Mix for Sponge Cake as indicated on the package. Grease the 15 and 20 cm baking pans and divide the batter between the 2 baking pans. Bake the cake for 30-35 minutes in the middle of the preheated oven. Let the cake cool down by using a cooling grid.
If you do not have enough room in the oven for two biscuits, prepare the biscuit mixes separately. Allowing the batter to stand for too long reduces the airiness of the biscuit.
Repeat the steps above and bake again 2 sponge cakes with the same baking pans.
Two more 25 cm biscuits need to be baked. Repeat the above steps, but bake these biscuits in the middle of the preheated oven for 40 to 45 minutes.
Prepare 600 gram FunCakes Mix for buttercream as indicated on the package. Put the buttercream in a decorating bag and cut a piece.
Prepare 300 gram FunCakes Mix for Créme Pattiserie as indicated in the package.
Prepare 450 gram FunCakes Mix for Enchanted Cream® as indicated on the package.
Prepare the enchanted cream in several portions so that it becomes nicely fluffy and does not lose any volume.
Cut all biscuits with the cake leveler twice. Start with the 25 cm cake. Place the bottom of the biscuit on the 22.5 cm cake board with a dot of butter cream. Sprinkle the layer of biscuit with the maraschino liqueur, pipe a dike of the buttercream along the edge and fill the inner ring with a layer of crème pattiserie. Then put the second layer of biscuit on top, sprinkle again with liqueur. Pipe a dyke with buttercream again and fill the inner ring with enchanted cream. Cut some strawberries in small pieces and some raspberries in half and divide the pieces of strawberry, pieces of raspberry and blueberries here. Repeat this until all the biscuit layers are used and put in the cake in the fridge.
Repeat the above steps also for the 15 and 20 cm biscuits. For the 15 cm biscuit, use is made of the 12.5 cm cake board and for the 20 cm cake, use is made of a 17.5 cm cake board.
Place the cakes on a turntable and cover them all around with buttercream using a spatula. Straighten them straight and tight with the side scraper.
Put five dowels in the 25 cm cake and cut it to size. Repeat for the 20 cm cake, but with 4 dowels. Then stack the cakes together and let them set in the fridge for at least an hour.
Cut the roses to size. Wrap this in with floral tape. Do the same with the baby’s breath. Remove the cake from the fridge and decorate with fresh fruit, taped roses and gypsophila. Finally place the cake topper in this beautiful wedding cake.