Golden Crackled Cake


  • 200 grams of FunCakes Mix for Sponge Cake
  • 125 grams of FunCakes Mix for Buttercream
  • 325 grams of FunCakes modelling paste white
  • 400 grams of FunCakes fondant bright white
  • 4 eggs
  • 20 ml water
  • 125 ml water
  • 150 grams of soft unsalted butter
  • FunCakes Bake Release Spray
  • FunCakes smaakpasta Sparkling Wine
  • FunCakes Edible FunColours Sparkle Dust – Golden Ginger
  • FunCakes Edible FunColours Dust – Chili Red
  • FunCakes Edible FunColours Dust – Soft Pink
  • FunCakes Piping Gel
  • FunCakes Edible FunColours Gel – Pink
  • Wilton Decorating Brush Set/5
  • Wilton Perfect Height Rolling Pin
  • Wilton Wide Glide Rolling Pin
  • Wilton Cooling Grid
  • Wilton Cake Leveler
  • Wilton Spatula Hoek
  • Large Rose Petal Cutter e.g. PME
  • Confectioners Glaze e.g. Sugarflair
  • Rejuvenator e.g. Sugarflair
  • Floral Wire White -18 gauge e.g. Culpitt
  • Foampad e.g. PME
  • Bone tools e.g. FMM
  • Extra Deep Round Cake Pan Ø 15 x 10cm e.g. PME
  • Crème brûlée burner
  • Enough plastic spoons
  • Styrofoam ball 3 cm
  • Glue gun
  • Plastic folders
  • FunCakes confectioners’ sugar to roll out on (in a spreader)

Make the large rose 2-3 days in advance so that it can dry well. Proceed as follows: Insert half a floral wire into the styrofoam ball using the glue gun. Color the modeling paste with the pink gel. Coat the ball with piping gel. Roll out the modeling paste on a small amount of confectioners’ sugar to a thickness of about 1 mm and cut out 4 small petals and place this between two plastic folders.

Place a petal on the foam pad and thin the edge with the bone tool. Glue this around the top of the styrofoam ball so that you no longer see it. This is your cone. Do the same with the other 3 petals and glue them around the cone. Roll out the modeling paste again and cut out 12 medium petals and 10-12 large petals and place them between two plastic folders to prevent them from drying out. Dilute all petals 1 by 1 on the edge with the bone tool and roll the sides slightly around a cocktail stick and place them in the plastic spoons. Let them dry slightly. (+/- 5 minutes).

Glue 5 medium petals a little under the previous three petals. Then you glue 7 medium petals in the same way. Let this dry for half an hour, preferably hanging upside down. Finally, glue the largest size of petals from the bottom of the styrofoam ball roof-tile wise. Cut the iron wire away completely and put the rose in a piece of kitchen paper in a suitable dish for a few days to dry. To dust the rose, make a mix of the chili red and the soft pink dust powder and use this to work the edges of the rose with a flat brush. Note that the rose must be completely dry to do this!

Further method: Prepare the buttercream and sponge cake mix as indicated on the package or in these basic recipes: sponge cake, buttercream. Preheat the oven  175°C (convection oven 160°C) and grease the baking pan with bake release. If necessary, raise the baking pan with a strip of baking paper. Fold the batter into the pan and bake the biscuit for about 30-35 minutes. Put it on a cooling grid and let it cool completely. Finish the buttercream further as indicated on the package and season with the flavor paste. Cut the biscuit 2 or 3 times and fill and cover with buttercream. Place the cake in the refrigerator so that the buttercream can set.

Roll out 400 grams of white fondant to a thickness of about 3-4 mm on a work surface sprinkled with sugar. Then light the crème brûlée burner and burn the whole slice of fondant slightly but don’t let it brown! Let this dry. There is now a crust on the fondant slice. Then coat the whole slice with a thin layer of confectioners glaze and let it dry again. Make a paint with the golden ginger powder and rejuvenator and paint the entire slice of fondant with this and let it dry again until the paint no longer gives off. Now roll the slice further on your work surface until it is large enough to cover your cake. Because the sugar layer will burst while rolling out you get a crackled motif. Cover the cake with this. Attach the rose on top of the cake with a dash of butter cream. (the rose is NOT edible!)