Copper Wedding Cake

Prepare the rose one day in advance. To create the roses, roll out brown fondant and cut flowers with the 5-petal cutter. You will need 2 flowers for each rose. Shape a small ball of fondant into a teardrop between your fingers and attach one flower around it with a bit of edible glue. Add the second layer around it. Let the roses dry upright.

Knead some brown fondant until smooth again and use the Katy Sue molds to make a plaque, roses, and enough ruffles to surround your cake. Cover with cling film to prevent drying. Roll out another piece of fondant very thinly. Press the rose petals with the piston cutter to create letters or numbers of your choice using the stamps. Again, keep covered with cling film.

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

Prepare 150 grams of FunCakes sponge mix according to the package instructions. Grease the pan with the non-stick spray and fill it with sponge batter. Bake for 30-35 minutes then unmold onto a rack to cool.

Prepare 125 grams of FunCakes buttercream mix according to the package instructions and add flavor paste to taste. Cut the sponge in half with a leveler and fill the layers with buttercream. Apply a thin layer of buttercream on the cake to fill holes and smooth bumps, then chill for a while. Apply another layer of buttercream with a side scraper to even the edges, reserving some buttercream for the top.

Dust your work surface with magic powder, knead the remaining fondant to smooth it, roll out to 2-3 mm thickness and cover the cake. Smooth the edges with a smoother.

Attach the ruffles along the edges of the cake with a little edible glue. Finish the plaque with the name or numbers of your choice and attach it to the cake. Put some buttercream on top of the cake and arrange roses and leaves around.

Once everything is fixed to the cake, spray it entirely with the copper metallic spray. Let it air dry for 10 minutes.