Rice Paper Wedding Cake

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

Prepare 400 g of FunCakes Deluxe Sponge Cake Mix according to the package instructions. Grease the pans with release spray, divide the batter between the two pans, and bake the cakes for about 30 to 35 minutes. Let cool on a rack. Tip! Is your oven not large enough to bake two sponge cakes at once? No problem, you can bake the cakes one after the other. Simply prepare the batters for each cake separately. If the batter rests too long before baking, it will lose its air. And that's not what we want! For individual cake quantities, check our quantity chart.

Prepare 200 g of FunCakes Swiss Meringue Buttercream Mix according to the package instructions.

Cut each sponge cake twice with the cake leveler, fill and spread the Swiss meringue buttercream around. Let the cakes rest in the refrigerator for an hour.

Knead the fondant well, roll it out to 2-3 mm thickness and cover the cakes. Assemble the cake using dowels cut to size and a cake support. Tip! Watch this video to learn how to cover a cake with fondant and this video to see how to stack a tiered cake.

For the rice paper, color the water with FunColours pink gel and dip the rice paper sheets one by one into the water. Arrange the silicone mat in a fan shape and fix it with clips. Drape the softened rice paper sheets over the folds and let dry overnight.

For the roses, color the modeling paste light pink with FunColours gel. Cut the floral wires in half, form a small ball of modeling paste in your hands and place it with edible glue on the floral wire. Let dry overnight.

Roll out the modeling paste very thinly on cornstarch. It’s easier to work in small amounts and with the small rolling pin. Cut flowers with the cutters and place them under cling film to prevent drying.

Place the flowers on the foam pad and thin the edges with the bone tool. Cover the ball on the floral wire with glue and pierce the flower in the center. Glue the leaves alternately against the ball with some edible glue. Let air dry for 30 minutes before gluing the second flower. For a large rose, add a third layer with a bigger size after the first two layers.

Use a small flat brush to gently dust the edges of the flowers. Tip! Let the roses dry overnight to make dusting easier.

Make the swirls by wrapping a floral wire with gold ribbon and twisting it around the small rolling pin. Carefully insert the rice paper into the cake, making a notch with a knife if necessary. Insert some flower stems into the cake here and there and position the roses and swirls on top.

Finish the cake nicely by gluing the gold ribbon all around the base.