naked wedding cake

Are you getting married soon? Of course you need a special cake for your special day! This airy, fruity and beautiful cake with roses is all you need and makes the day complete!


Naked wedding cake

1600 g FunCakes Mix for Biscuit Deluxe

600 g FunCakes Mix for Buttercream

450 g FunCakes Mix for Enchanted Cream®

300 g FunCakes Mix for Crème Patisserie

water

unsalted butter

milk

eggs (approx. 1400 g)

Wild pink roses + gypsum herb

Marasquin likeur

Preheat the oven to 160°C (convection oven 140°C).


Prepare 400 gram FunCakes Mix for Sponge Cake as indicated on the package. Grease the 15 and 20 cm baking pans and divide the batter between the 2 baking pans. Bake the cake for 30-35 minutes in the middle of the preheated oven. Let the cake cool down by using a cooling grid.


Repeat the steps above and bake again 2 sponge cakes with the same baking pans.


Two more 25 cm biscuits need to be baked. Repeat the above steps, but bake these biscuits in the middle of the preheated oven for 40 to 45 minutes.


Prepare 600 gram FunCakes Mix for buttercream as indicated on the package. Put the buttercream in a decorating bag and cut a piece.


Prepare 300 gram FunCakes Mix for Créme Pattiserie as indicated in the package.


Prepare 450 gram FunCakes Mix for Enchanted Cream® as indicated on the package.


Cut all biscuits with the cake leveler twice. Start with the 25 cm cake. Place the bottom of the biscuit on the 22.5 cm cake board with a dot of butter cream. Sprinkle the layer of biscuit with the maraschino liqueur, pipe a dike of the buttercream along the edge and fill the inner ring with a layer of crème pattiserie. Then put the second layer of biscuit on top, sprinkle again with liqueur. Pipe a dyke with buttercream again and fill the inner ring with enchanted cream. Cut some strawberries in small pieces and some raspberries in half and divide the pieces of strawberry, pieces of raspberry and blueberries here. Repeat this until all the biscuit layers are used and put in the cake in the fridge.


Repeat the above steps also for the 15 and 20 cm biscuits. For the 15 cm biscuit, use is made of the 12.5 cm cake board and for the 20 cm cake, use is made of a 17.5 cm cake board.


Place the cakes on a turntable and cover them all around with buttercream using a spatula. Straighten them straight and tight with the side scraper.


Put five dowels in the 25 cm cake and cut it to size. Repeat for the 20 cm cake, but with 4 dowels. Then stack the cakes together and let them set in the fridge for at least an hour.


Cut the roses to size. Wrap this in with floral tape. Do the same with the baby&#8217;s breath. Remove the cake from the fridge and decorate with fresh fruit, taped roses and gypsophila. Finally place the cake topper in this beautiful wedding cake.


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Top 1 naked wedding cake recipes from across the web

The most viewed naked wedding cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Naked wedding cake

The most viewed naked wedding cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine