- cake, filling, and dowels to support upper tier
- 2 recipes Swiss Meringue Buttercream (link will take you to my favorite recipe)
- food coloring (I used AmeriColor in Turquoise and Electric Blue)
- 16-inch pastry bag, large coupler set
- Tip #124
- Turntable for cake decorating
- 2 tier cake – 9-inch layers on the bottom and 7-inch layers on the top
- Rasberry filling (purchased from a cake supply store)
- One batch of buttercream frosting for crumb coating + base coat
( I tinted the base coat of frosting a light blue, but in retrospect, the base coat did show between some of the ruffles and I wish that I would have tinted the base coat of frosting darker for the bottom tier.)
- Second batch of buttercream frosting for the “waves” to cover the whole cake
- To Frost: Large piping bag, 16 inch, large coupler set, piping tip #124
- Ombre effect: After mixing up the buttercream, I added a few drops of color to get a light aqua tint, then scooped one large spatula full into my piping bag. Then, I mixed in a few more drops of color, another large spatula scoop into the bag, and so on, adding the same approximate number of color drops for each scoop. If you could see into the piping bag when I started frosting the cake, you would see an ombre color effect with the lightest frosting at the tip and the most saturated color at the top of the bag – make sense?
- Now, to pipe: Hold the bag perpendicular to the side of the cake with the narrow end of tip #124 pointed down and resting on the top edge of the cake. Steadily squeeze the frosting through the tip while turning your cake (a turntable is pretty much a must for this one!!). Turn and squeeze until you reach the bottom of the cake and that is it!!
- Oh, yes, and then you can sprinkle the top with some raw sugar “sand” and molded candy seashells.
- I typically see this type of ruffle cake done with fondant. I was too scared to try fondant, plus I wanted the cake to taste good. The buttercream ruffles are definitely not as “perfect” as I envisioned, but I think the cake as a whole turned out fun and cool!
- It was warm when I frosted the cake – maybe 80+ degrees in the house – not ideal, so if you can work in cooler temps it will be easier. However, if it’s warm, don’t hesitate to stop for a bit here and there to pop your piping bag into the fridge and firm up your frosting a little.
- This buttercream recipe really holds up well in warm weather. It was around 90 degrees during the outdoor party and the cake held up fine until slicing time. I refrigerated the cake overnight and up until the party. (The candy seashells, on the other hand, will definitely melt in the heat/sun.
- Follow the recipe directions to beat out the air bubbles before piping – you’ll be glad.
- Anything else? Questions? Okay! Have fun!