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Inspire Me - Romantic Wedding Cake

Romantic Wedding Cake

Recipe by Shamina Giulitti

Cream coloured wedding cake with rose petal decorations, covered with Renshaw Just Roll With It Fondant Icing.

Serves 75 people

Skill Level


Baking Ingredients

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

Decorating Ingredients

2 kg White Renshaw ‘Just Roll With It’ Fondant Icing

Rainbow Dust Cream ProGel

Products from us

ProGel Cream 25g
ProGel – Food Colour Gel 25g – Cream

Just Roll With It 2.5kg White
Renshaw ‘Just Roll With It’ The All Rounder Fondant Icing 2 x 2.5kg Packs – White


Baking the Cake:

Step 1

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.

Step 2

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.

Step 3

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:

Step 4

Once cake has rested, coat with buttercream / ganache and leave to set.

Step 5

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:

Step 6

The rose petals on the top tier are easy to make. Roll your fondant out thin.

Step 7

Cut small circles; I used a piping nozzle (the wider end).

Step 8

Using my fingers, I further thinned out the circle.

Step 9

Place the circles in a dusted (icing sugar), curved drying holder – I used my silicon pop cake mould.

Step 10

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.

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