Coral Wedding Cake


  • 400 gram FunCakes Mix for Sponge Cake
  • 300 grams of FunCakes Mix for Buttercream
  • 40 ml of water
  • 6 eggs
  • 300 ml of water
  • 375 grams of soft unsalted butter
  • FunCakes Flavouring Paste Sparkling Wine
  • FunCakes soft pearls Orange / White
  • FunCakes Piping Gel
  • 350 grams of Funcakes fondant Coral
  • 250 grams of FunCakes fondant Elegant iIvory
  • Small piece of FunCakes fondant Mystic Turquoise
  • FunCakes Cake cartons silver / gold ROUND 16 cm, pk / 3
  • FunCakes Bake Release spray
  • FunCakes Disposable Piping bag 30 cm
  • FunCakes Metallic Bronze spray
  • Little bit of pre-made FunCakes royal icing
  • Wilton Turntable
  • Wilton Wide Glide rolling pin
  • Wilton Cooling Grid
  • Wilton Cake Leveler
  • Plastic Dowels e.g. PME
  • Side Scraper plain edge e.g. PME
  • Baking pan 20 cm round e.g. PME
  • Baking pan 15 cm round e.g. PME
  • Hearts cutter 3 cm
  • knife Scriber tool e.g. FMM
  • Wooden Cake Topper Mr & Mrs e.g. Ginger Ray
  • Folded A4 sheets
  • Tweezers

Ideally, make the hearts a day in advance so that they can dry well. To do this, roll out the fondant to a thickness of 1-2 mm and cut out enough hearts in various colors. Give a small slice in the middle with a knife (do not cut all the way through) and place them in the folded A4 sheets to dry. When the hearts are dry you can spray some of them with the Metallic spray. Make sure your counter is covered with parchment paper or carton.

Put the pearls on a piece of carton or parchment paper, and spray the pearls with the Metallic spray. After one side has dried, roll them over and spray the other side. This way you customize your pearls.

Further method: Preheat the oven to 175°C (convection oven 160°C) and grease the baking pans with bake release spray. Prepare the Mix for Sponge Cake as indicated on the package  or in this basic recipe and divide this between the two baking pans. Bake the sponge cakes in about 30-35 minutes and pour them on a cake rack to cool. In the meantime, make the buttercream mix as indicated on the package or this basic recipe and let 375 grams of butter to reach room temperature.

Finish the buttercream as indicated on the package and season to taste with the sparkling wine flavor paste. Place both sponge cakes on a cut-to-size cake board and cut the biscuits twice with the cake leveler and fill them with the finished buttercream. Also cover the outside of the cake with buttercream using the turn table and the side scraper. Put the covered cakes in the fridge to stiffen.

Shortly knead the Coral and Elegant Ivory fondant together so that you get a marble-look effect. Roll this out on a work surface sprinkled with icing sugar to a thickness of 2-3 mm and cover the cakes with this. Put 4 dowels in the bottom cake and cut them to size. Place the second cake with a bit of butter cream on top.

Glue the golden pearls along the side with some piping gel. Coat the top of the cake with a thin layer of piping gel and glue the pearls on top. The drip effect with the pearls can be made by lubricating the side of the cake with some piping gel and then glue the pearls on with a pair of tweezers.Put some royal icing in a piping bag and cut off a small tip. Glue the hearts to the cake with icing. At last put in the cake topper.