I got hired to make a bridal shower cake this week, and I was really excited, because the client gave me the colors, cake size, and flavors, but left the rest up to me! I had been wanting to do a buttercream ruffle technique on a cake for a while, and figured this was my perfect opportunity! Since the outside would look ruffly, I decided to make some large ruffly flowers to go on it.
The lighting was bad in this first picture, so the flowers don't show their full color, as they do in the pictures below. The colors were yellow, dark blue, and silver.
I just love how the ruffle technique comes out! It's so feminine and frilly!
Everything on the cake is edible... including the beautiful silver sugar pearls.
The inside was chocolate cake with chocolate Swiss buttercream between the layers, and vanilla Swiss buttercream outside for the ruffles. You definitely want to use less-sweet Swiss buttercream for this, as it requires a LOT of frosting!