Party-Ready Violet Cake

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.
  • AmountCake serves 12.


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  1. 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.
  2. 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.


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