Copper wedding cake


  • 150 g FunCakes Mix for Sponge Cake
  • 125 g FunCakes Mix for Buttercream
  • 750 g FunCakes Fondant – Maroon Brown
  • FunCakes Flavour Paste of your choice
  • FunCakes FunColours Metallic Spray – Copper
  • 140 ml water
  • 3 eggs
  • 150 g soft unsalted butter
  • FunCakes Bake Release Spray
  • FunCakes Magic Roll-Out Powder
  • FunCakes edible glue
  • Wilton -Decorator Preferred- baking pan Ø 15 cm
  • Wilton -Wide Glide- rolling pin
  • Wilton cake leveler
  • Wilton cooling grid
  • Katy Sue Mold Cake System Small Rufflen
  • Katy Sue Mold Rose
  • Katy Sue Mold Decorative Plaque – Rectangle Hearts
  • PME 5 petal cutter 50 mm
  • PME rose leaf plunger MED
  • FMM Alphabet & Numbers tappits Upper Case

Prepare the rose one day in advance so it can dry well. You can prepare the other fondant decorations one day in advance as well, just make sure to cover these with a bit of cling film so these don’t dry. To create the roses, roll out some brown fondant and cut out the flowers with the 5-petal cutter. You will need 2 flowers for each rose. Turn a small ball of fondant into a drop shape between your fingers and glue a flower shape with some edible glue around it. Add the second layer around it. Let the roses dry in standing position.
Knead some brown fondant until smooth again and use the Katy Sue molds to make a plaque, roses and enough ruffles to go around your cake. Place this under a piece of cling film to prevent it from drying out. Roll out a another piece of fondant very thinly. Squeeze out rose petals with the plunger to create the letters or numbers of your choice with the tappits. Again, leave it under a piece of cling film.

Preheat the oven to 180°C (convection oven 160°C). Prepare the Mix for Buttercream and Sponge Cake as indicated on the packages. Grease the baking pan with Bake Release Spray and fill with the sponge cake batter. Bake for 30-35 minutes and then release it on a cooling grid to cool down. Add to taste the flavour paste to the buttercream. Cut the sponge cake twice and fill and cover the edges with buttercream. Then put the cake in the fridge to let it set. Save just a little bit of buttercream for the top of the cake.

Sprinkle your work surface with Magic Roll-Out Powder and knead the remaining fondant smoothly. Roll this out to a thickness of 2-3 mm and cover the cake.
Glue the ruffles along the edges of the cake with some edible glue. Finish the plaque with the name or numbers of your choice and glue it to the cake.
Put a little bit of buttercream on top of the cake and arrange the roses and leaves around it. Once everything is attached to the cake, spray it completely copper with the metallic spray. Let it air dry for 10 minutes.