Romantic Wedding Cake
Cream coloured wedding cake with rose petal decorations, covered with Renshaw Celebration Ready to Roll Icing.
Uploaded by Shamina Giulitti
Time to make
- 225 g butter, softened
- 600 g caster sugar
- 7 eggs
- 1 tbsp vanilla extract
- 375 g plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 225 g soured cream
- 2 kg Renshaw White Ready to Roll Icing
- Rainbow Dust Cream ProGel
Baking the cake:
Preheat the oven to 160°C / gas mark 3. Lightly grease and flour a 23 x 33 cm baking tin or a 25 cm round cake tin.
In a large bowl, beat together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, bicarbonate of soda and baking powder, add to the cake mixture and mix well. Finally, stir in the soured cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the cake mixture into the prepared tin.
Bake in the preheated oven for 45 to 60 minutes, or until a skewer inserted into the centre of cake comes out clean. Allow the cake to cool in the tin for a few minutes before turning out onto a wire cooling rack.
Covering the cake:
Once cake has rested, coat with buttercream / ganache and leave to set.
Use white icing and add a small amount of cream ProGel at a time to create a 'beige' colour, then use this to cover the cake. For the 3 tiers I used 2 x 1 KG to complete the full cake and cover the board. Knead the icing until smooth and pliable and then roll out on a surface lightly dusted with icing sugar until it is wide enough to cover the tier you're working on.
Modelling the roses:
The rose petals on the top tier are easy to make. Roll your fondant out thin.
Cut small circles; I used a piping nozzle (the wider end).
Using my fingers, I further thinned out the circle.
Place the circles in a dusted (icing sugar), curved drying holder - I used my silicon pop cake mould.
Attach the rose petals to the cake using edible glue or a little cooled boiled water and holding in place until they begin to set.