Botanical Wedding Cake

For the leaves, color a few small pieces of sugarpaste in different shades of green. Roll them out thinly with a small rolling pin on a work surface dusted with rolling powder and cut out different sizes and types of leaves in several colors. Cut 3 pieces of green floral wire. Dip the wire end in glue and gently insert it into the leaf. Place all leaves vertically in the floral foam and let dry for at least a few days. Create depth by coloring the edges of the hardened leaves with different powders. Prepare the leaves one day in advance.

For the eucalyptus branches, you will need the rose leaf cutter set and the two 5-petal cutters. Color a piece of sugarpaste with the desired green coloring. Cut the white gauge 24 floral wire into quarters. Roll out the sugarpaste very thinly on a work surface dusted with rolling powder and cut some 5-lobed petals in two sizes. Separate the leaves with a sharp knife. Dip the wire end in glue and insert it into the leaves. Use the larger petal cutters from the rose leaf set. Place the leaves vertically in floral foam and let dry for at least a few days. Mix peacock blue and snow white powder and color the leaves with it. For each branch, you need at least 4 to 6 leaves of each size, depending on the desired size. The leaves are placed in pairs facing each other. Take a white gauge 26 wire and tie the leaves in pairs with white tape, starting with the smallest and ending with the largest. Once the branches are finished, dust the tape with the same color as the leaves.

Preheat the oven to 180°C (160°C fan).

Prepare 330 grams of FunCakes Deluxe Sponge Cake Mix according to the package instructions. Spray the 15 cm and 20 cm tins with release spray and divide the sponge batter between the two tins. Bake the sponges in the middle of the preheated oven for 30 to 35 minutes. Let the sponges cool on a cooling rack.

Prepare 400 grams of FunCakes Deluxe Sponge Cake Mix as directed on the package. Spray the 25 cm tin and bake in the middle of the preheated oven for 40 to 45 minutes. Let the sponges cool on a cooling rack.

Prepare 500 grams of FunCakes Deluxe Sponge Cake Mix for a 30 cm tin. Bake in a preheated oven for 50 to 55 minutes. Let the sponges cool on a cooling rack.

Cut each genoise twice and place them on cake boards with a little buttercream. Fill a piping bag fitted with tip no.12 with buttercream and pipe a 'dam' on each layer. Fill the dam with a layer of lemon curd. Then spread buttercream all around. Use the side scraper to smooth the cakes. Place in the refrigerator for half an hour, then cover with more buttercream and return to the refrigerator to firm up.

Knead 950 grams of white fondant well, roll it out on a work surface dusted with rolling powder and cover the 15 cm and 20 cm cakes with this fondant, then return them to the refrigerator. Knead some black coloring into 750 grams of white fondant to create a marbled effect. Roll it out and cover the 25 cm cake with it. Return to the refrigerator. Color the remaining fondant with sage green, holly green, and possibly a little moss green to achieve a nice dark green and cover the 30 cm cake.

Prepare 600 grams of FunCakes Buttercream Mix according to package instructions. Add lemon flavor paste. Never pierce unprotected flowers into the cake for reasons of hygiene and oxidation of the wire!