A ruffle cake similar to this one first caught my attention on Amy Atlas's blog. It was the star of a Valentine's Day dessert table and rightly so. I just love how pretty and romantic it makes the cake look. It's so different from other buttercream cakes I've seen so I was compelled to try this new decorating technique.
My friend Elin won't at all be surprised about why this cake has captivated me. She is well versed in my infatuation with all things ruffled since it runs so deep...lol!
Refer to this blog post from Sweetapolita on how to make the ruffles. Make sure you pipe the ruffles a little beyond the top of the cake otherwise you'll have gaps like I did when you decorate the top. I had to fill them in afterwards and it's not necessarily as clean as I would have liked.
Warning: The one thing I failed to catch in the instructions was the amount of buttercream frosting required to completely cover the cake - 3x the normal amount. That's a lot! In fact, I ran out of frosting making the cake in the picture. It's barely half frosted but thanks to the miracles of photo cropping hopefully it's not so obvious. I won't tell if you won't!
Warning: The one thing I failed to catch in the instructions was the amount of buttercream frosting required to completely cover the cake - 3x the normal amount. That's a lot! In fact, I ran out of frosting making the cake in the picture. It's barely half frosted but thanks to the miracles of photo cropping hopefully it's not so obvious. I won't tell if you won't!
