Since I threw a bunch of ruffles on my Ultimate Dessert Cake and then teased ya that I had already done a tutorial I figured I better show it to ya!

So I made the "tutorial" ruffle cake in blue.  Turquoise more like it.  But next time, it will for sure be pink.  I am dying to see this in pink, I don't know why on earth I picked turquoise!

Boy, I sure know how to sell something don't I?

This cake took about eight minutes to decorate.

Simply grab a #401 tip.  I got mine from Ateco, but I think other cake decorating distributors have them as well.  (It looks similar to a half moon shape.)

Holding the tip upside down (so the slit is on the bottom) simply apply gentle pressure to the bag and move upwards on the cake.    

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You can apply a little pressure or a lot depending on your mood!

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You can see that I changed up my pressure throughout and got a few different effects.  Some of the ruffles are loose and some are tighter.

 

IMG_2015.ultimatedessertcake

I have to admit.  I did not take my time and give the blue cake 'my all'.  I tried a bit harder on the Ultimate Dessert Cake and I think it is much more uniform.

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 And the inside was a dreamy deliciousness of deep dark chocolate.  But that is for another day. 

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 Answer: I dont know.

Question: What the hay is that?

Answer: Yes I did.

Question: Did you really take cake slices and stack them up on top of each other separated only by a small piece of parchment and take a picture of it?

Answer: Why, yes.  Yes I am.

Question: Are you nuts?!?

*****
Some have been asking for recipes for the Ultimate Dessert Cake…

I used a version of this white chocolate cake from epicurious.  I made a cinnamon cake from scratch but think it still needs something so I am working on improving that recipe.  If you need something now, you can imporvise with a  good spice cake recipe.  The frosting is here, I use this frosting on everything now.  I mean EVERYTHING.  

Well, not everything.  

I used a chocolate version on the Ultimate Dessert Cake… but again, its not perfect so I need to tweak it some. Sorry!  I am annoying like that.

 

*Check out this cake and many other amazing things on Tidymom's I'm Lovin It!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Oh my…this is absolutely beautiful! THIS cake has been on my baking wish list (ahem, to-do list) for quite awhile. Pink was my original plan, but I’m in LOVE with this turquoise – especially against the dark chocolate. What did you use to get that color? Gel?

  2. This is awesome, I’m going to try it on the next cake I attempt, which will probably be in 2020. Unless you give me a private lesson and encourage me and hold my hand.

  3. This is an awesome tutorial! 🙂 Are you ever going to post the recipe for that fantastic cinnamon/white chocolate cake? 🙂

  4. Very cool technique! I need to get one of those tips… and just when I thought I had every tip known to mankind! I love that last photo!

  5. I love that last shot! What an unusual perspective on cake, very creative.

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