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.    


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


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.



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.


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


 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. You always have something wonderful to share and today is no exception! Love this tutorial and I think I will have some fun with this technique!!

  2. ARE YOU NUTS????????? YES I AM!!!!!!!!
    MEANS WE ARE THE BEST!!!!!!!!!!!!!

  3. Thank you for taking the time to post these tutorials, they really help to get a handle on the process. I do, however, still need a good ‘Cinnamon Cake’ formula so whenever ya figure it out – please post it! For now, I’m using a cinnamon pound cake recipe that is quite nice but very “delicate in flavor” so it isn’t suited for frosting or combining with other cake flavors – which is what I’d like to do as you show in the Ultimate Dessert Cake. Please keep us posted!MM-

  4. I’ll have to give this a try. I made your rose cake, so I have total faith in your tutorials. Besides, I’m always looking for an excuse to buy a new pastry tip!

  5. I stop by your site every 2 or 3 days to see if you have posted anything new. This morning, I took a peek at foodgawker before clicking through my other bookmarks. I saw your cake there and new it was yours before reading your name. Doesn’t that make you feel good?

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