Botanical Wedding Cake

Materials:

  • 1230 gram FunCakes Mix for Sponge Cake Deluxe
  • 600 gram FunCakes Mix for Buttercream
  • 3 kg FunCakes Fondant Bright White
  • 600 gram FunCakes Gumpaste White
  • FunCakes Edible FunColours Gel – Holly Green
  • FunCakes Edible FunColours Gel – Black
  • FunCakes Edible FunColours Gel – Leaf Green
  • FunCakes Edible FunColours Dust – Peacock Blue
  • FunCakes Edible FunColours Dust – White Snow
  • FunCakes Edible FunColours Dust – Holly Green
  • FunCakes Edible FunColours Dust – Ivy Green
  • 2 jars FunCakes Flavour Paste Lemon
  • 19 eggs
  • 123 + 600 ml water
  • 750 gram soft unsalted butter
  • FunCakes bake release spray
  • FunCakes cake board Ø12,5 cm, Ø17,5 cm, Ø22,5 cm, Ø27,5 cm
  • FunCakes disposable decorating bag 41 cm
  • FunCakes edible glue
  • FunCakes Icing Sugar to roll out on
  • Extra deep round baking pan of Ø15 cm, e.g. PME
  • Extra deep round baking pan of Ø20 cm, e.g. PME
  • Extra deep round baking pan of Ø25 cm, e.g. PME
  • Extra deep round baking pan of Ø30 cm, e.g. PME
  • Wilton plastic dowel rods
  • Wilton spatula angle
  • Wilton turn table
  • Wilton wide glide rolling pin
  • Wilton perfect height rolling pin
  • Wilton tip #12
  • Wilton cooling grid
  • Wilton ultimate cake leveler
  • Wilton decorating brush set/5
  • Wilton icing colour moss green
  • Wilton icing colour ivory
  • Colouring sage green, e.g. PME
  • Gold leaf transfer, e.g. Sugarflair
  • Rose/flower petal cutter set, e.g. PME
  • Rose leaf plunger large, e.g. PME
  • Lily plunger small, e.g. PME
  • Sugarcraft knife, e.g. PME
  • Side scraper, e.g. PME
  • 5 petal cutter 30 & 35 mm, e.g. PME
  • Leaf cutter set, e.g. FMM
  • Large rose petal cutter set, e.g. FMM
  • Florist tape white & green, e.g. PME
  • Flower pics small & medium, e.g. PME
  • Floral wire dark green & white 24 gauge, e.g. Culpitt
  • Floral wire white 20 gauge, e.g. Culpitt
  • Floral wire white 26 gauge, e.g. Culpitt
  • Dusting pouch with cornstarch (for the flowers)
  • Cutting tool
  • Kitchen towel
  • Piece of floral foam covered with plastic foil
  • Wooden board
  • Cake topper of your choice
  • 3 jars lemoncurd

Preparation succulents:
Please note, the succulents should ideally be made a few days in advance so that they can dry well.

Leaves: colour a few small pieces of gum paste in various colours of green. You can also mix two colours of green to get the ideal colour. Roll this out thinly on a with corn starch covered work surface using the small rolling pin. Cut out various sizes and types of leaves in different colours. Cut a few green floral wires into three pieces with the cutting tool. Dip the end of the wire in the glue and carefully stack this in the leaf. Place all the leaves straight up in the floral foam and let this dry at least for a few days. Use the different colours of dust powder to give the harden leaves some depth. You can also mix the various colours of dust powder to create your own colour for the leaves. Tape the wire with the green florist tape.

Eucalyptus branches: here you need the rose leaf cutter set and two 5-petal cutters. Colour a piece of gum paste with the colourings in the desired colour green. We have mixed moss green with a bit of ivory. Cut a 24 gauge white floral wire into four pieces. Roll out the gum paste thinly on a with corn starch covered work surface using the small rolling pin. Cut out of few 5-petals in two sizes. Use a sharp knife to cut the leaves separate from each other. Dip the end of the wire in the glue and carefully stack this in the leaf. Use the rose leaf cutters for the larger leaves. Place all the leaves straight up in the floral foam and let this dry at least for a few days. Mix the peacock blue and white snow dust and use this to colour the leaves. For each branch you need at least 4 to 6 leaves of each size, this depends how big you want the branch to be. The leaves are opposite to each other. Take a 26 gauge white floral wire and bind the leaves per two with the white tape, starting with the smallest leaves and finish with the largest one. When you finish the leaves, you can dust the tape in the same colour.

Succulents: here you need the rose/flower cutter set and the lily plunger. Colour a piece of modelling paste in the desired colour for the succulents. We have mixed moss green with a bit of ivory, but you can also make your own colour. Roll out the paste a bit thicker than you have done for the leaves and cut out a lot of leaves for the succulents. Cut a 26 gauge floral wire white in three pieces. Dip the end of the wire in the glue and carefully stack this in the leaf. Place all the leaves straight up in the floral foam and let this dry at least for a few days. Give the dry leaves with a mixture of holly green and olive green dust some depth. Only add the dust on the tips of the leaves. Cut a 20 gauge floral wire in half. Bind the leaves with white tape on the wire. Start with the smallest leaves and end with the largest ones. Keep in mind that the more leaves you add, the large and heavier the succulents will become.

Preparation cake:
Prepare 600 gram of Mix for Buttercream as indicated on the package or in the basic recipe.

Preheat the oven to 180°C (convection oven 160°C). First prepare 300 gram Mix for Sponge Cake as indicated on the package or in the basic recipe. Grease the 15 and 20 cm baking pans with the bake release spray and divide the batter into the two pans. Bake the sponge cakes for 30-35 minutes. Then make 400 gram Mix for Sponge Cake, fill the 25 cm baking pan and bake this cake for 40-45 minutes. Repeat this for the 30 cm baking pan with 500 gram Mix for Sponge Cake. Bake this cake for 50-55 minutes. Release them on a cooling grid right after baking.

Flavour the buttercream with the lemon flavour paste. Cut the sponge cakes in half twice, and place them with a bit of cream on the cake boards. Fill a decorating bag with tip #12 and the cream and pipe a border along the outside of the cake. Fill the inside with the lemon curd. Then cover with buttercream and use the side scraper to give your cake straight edges. Place the cakes in the fridge for half an hour, then cover the cake again with buttercream and put it back in the fridge to let it stiffen.

Knead 400 gram white fondant well, roll this out on with icing sugar covered work surface and use this to cover the 15 cm cake. Place the cake back in the fridge. Thereafter you need 550 gram white fondant, knead this well, roll this out, cover the 20 cm cake and place back in the fridge. Knead 700 gram white fondant with a bit of black colouring, so you will get a marmer look. Roll this out, cover the 25 cm cake and place back in the fridge. Colour the rest of the fondant with the sage green, holly green and a bit of moss green colour into a great dark green colour and use this to cover the 30 cm cake.

Place the 30 cm cake on a the wooden board. Place dowels in the bottom three cakes and cut them to the correct size. Stack the cakes on each other with a bit of buttercream in between. Place the gold leaf against the cake with a bit of water. Stack the flowers into the cake using a flower pic small or medium*. At last, place the cake topper in the cake.

* Never place flowers without protection in the cake in concerning hygiene and oxidation of the wire!