Wedding Cakes
Red and Purple Rose Draped Wedding Cake Recipe
A breathtaking three-tier masterpiece featuring layers of moist vanilla bean sponge and seedless raspberry conserve, finished in smooth white sugarpaste. This elegant wedding cake is defined by a dramatic diagonal drape of deep crimson and regal purple roses, making it a sophisticated centrepiece for any grand celebration.
- Prep
- 240 min
- Cook
- 120 min
- Serves
- 75
- Level
- Advanced
- Per serving
- 480 kcal
Method
Prepare three deep cake tins (10-inch, 8-inch, and 6-inch) by greasing and lining with baking parchment. Preheat your oven to 160°C (140°C fan).
In a large stand mixer, cream the butter and caster sugar together until pale, light, and fluffy. This should take at least 5 minutes.
Gradually add the beaten eggs one at a time with a tablespoon of flour to prevent curdling, then fold in the vanilla bean paste.
Gently fold in the remaining self-raising flour until just combined. Divide the batter between the three tins, ensuring they are filled to the same depth relative to their size.
Bake the cakes. The 6-inch will take approx 45-50 mins, the 8-inch approx 60-70 mins, and the 10-inch approx 80-90 mins. Skewer test for doneness and leave to cool completely on wire racks.
Torte each cake into layers. Fill with a thin layer of vanilla buttercream and a generous spread of raspberry conserve. Stack the layers for each individual tier.
Apply a thin crumb coat of white chocolate ganache to each tier and chill for 30 minutes. Apply a second, smooth layer of ganache to create sharp edges. Chill until firm.
Knead the sugarpaste until pliable. Roll out on a surface dusted with icing sugar and carefully drape over each tier, smoothing down the sides with a cake smoother. Trim the excess.
Insert plastic or wooden dowels into the 10-inch and 8-inch tiers, cutting them flush to the top of the icing to support the weight of the tiers above.
Stack the tiers using a small amount of royal icing as 'glue' between the cake boards.
Beginning at the top tier, arrange the red and purple roses in a natural-looking cascade that drapes diagonally down across the front of the cake, securing them with food-safe wire or royal icing.
Notes
Ensure all ingredients are at room temperature to prevent the cake batter from splitting.
Use white chocolate ganache instead of buttercream for the outer coating to achieve professional sharp edges on your fondant.
When stacking, always use a spirit level to ensure each tier is perfectly horizontal before adding the next.
If using real roses, ensure the stems are wrapped in floral tape and inserted into flower spikes to avoid direct contact with the cake.
