Monday, March 7, 2011

My (enormous) ruffle cake


I've admired Martha's ruffle cake forever and after seeing it pop up at parties around the blogesphere, I knew I had to try it. We hosted a birthday party for my mother-in-law this weekend so it was the perfect time to give it a shot. I found this video and being a very visual learner, it was extremely helpful. I doubled my cake recipe and made 3 1 1/2 9" layers. I started out with a doubled recipe of Swiss meringue buttercream and ran out with about 1/4 of the cake and the top unfrosted. A third batch (of not quite matching pink buttercream) did the trick.
This cake definitely gives you a big bang for your buck! The method is really simple and quick and the finished product is quite impressive. I decorated it directly on my cake stand which I think was a smart move. I can't imagine trying to transfer the cake once it was piped with pounds of frosting. If I made it again, I would definitely use a smaller tip (I used 121 petal tip) because the amount of frosting was ridiculous - adding about 3" in diameter to this already massive cake.

13 comments:

  1. Oh my word! I am obsessed with this cake I want to make it for my little princess' 3rd birthday. I love it!

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  2. the cake looks amazing and i bet it tastes as good as it looks.

    xo
    ~molly

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  3. I LOVE IT... I have wanted to try it too... I bet it is yummy with all that icing.

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  4. beautiful! you did an great job!

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  5. Wow!! That is amazing!!! Nice job!!

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  6. Lindo e deve ser gostoso...hum!!! Parabéns!

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  7. What a beautiful ruffle cake! You did a great job!!

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  8. I wanted to make that cake for my daughter's 1st birthday party - so I took months of cake decorating classes and it turned out so sweet! I cannot believe that was almost 10 years ago already!

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  9. Pretty Pretty Pretty Cake! I love the pale pink ruffles.

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