Party-Ready Violet Cake
Spectacular describes the look of this ruffled cake. The decorating uses just one tip, Wilton Decorating Tip 104—for the ruffled shape, and a zigzag motion to create the texture.
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AmountCake serves 12.
Ingredients
Favorite cake recipe or mix
Buttercream Frosting
Violet Icing Color
Rose Icing Color
Tools
6 x 2 in. Round Pan
10 x 16 Non-Stick Cooling Rack
6 in. Cake Circles
Fanci-Foil Wrap
food-safe scissors
Tape
Decorator Preferred 13 inch Angled Spatula
Trim 'n Turn ULTRA Cake Decorating Turntable
12 in. Disposable Decorating Bags
Petal Cake Decorating Tip 104
Instructions
Click to mark complete
- Make cake. Prepare batter following recipe directions. Bake and cool cake. Cake is three-layers. Trim one layer to 1 in. high for a 5 in. high tier. Place on foil-wrapped cake circle.
- Decorate cake. Prepare buttercream icing following recipe directions. Tint icing light and dark violet. Position cake on turntable for decorating. Use spatula and light violet icing to ice cake smooth. Use tip 104 and dark violet icing to pipe ruffle, beginning at bottom border and then around cake. Move tip up 3/8 in. Use tip 104 and light violet icing to pipe a second ruffle, moving tip up 3/8 in. Repeat, alternating icing colors to pipe rows of ruffles, and cover cake sides. On cake top, begin at the outside edge and pipe ruffle around top. Move tip in 3/8 in., repeat piping alternating colors to cover cake top.
Notes
How To
How to Pipe Ruffles
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.
