Friday, July 19, 2013

Pink Ruffle Cake

While our kitchen was being renovated, I didn't do a lot of baking.  I had an oven, but no counter space and no dishwasher.   But it was a big year for my daughter and her wonderful group of friends.  Throughout the year, they were all turning sweet 16, getting driver's permits and licenses and more freedom.  (yay for them, yikes for me!)  Of course they wanted tasty and pretty cakes to celebrate so I did my best!

Here's the how-to:  I frosted the cake with a thin smooth layer of Swiss meringue buttercream icing.  Then, I used an Ateco 104 tip (a petal tip) and held the piping bag at a 90 degree angle to the side of the cake with the skinny end of the tip on the top and the larger end of the tip on the bottom.  I started at the top of the cake, applying icing horizontally in a ruffly circle.  (A cake decorating turntable is great to use here.)  I repeated going down the cake, overlapping a tiny bit of the bottom of the previous circle of icing until I reached the bottom.  That's it!  Pretty ruffles for pretty girls!  

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