Ruffle Tower Cake

By kmad

Inspired by ruffled tap pants, this cake is covered with frilly rows of white and pink frosting piped
from a single bag. Three layers make this birthday cake tall enough to show off the
ribbon-candy effect of the frosting and ensure there is plenty for everyone.

Ingredients

• Prepare: 1 recipe Cake
• 1 recipe Swiss Meringue Buttercream

Details

Servings 8

Preparation

Step 1

1.Trim bottom layers; stack on cake round, with 3/4 cup buttercream spread over top of each. Add top layer; spread 1 cup buttercream over entire cake. Refrigerate 40 minutes until firm. Tint half remaining buttercream pink.
2.Place cake on rotating stand. Lay flat a 12-inch pastry bag with #103 tip. Fill half of bag from tip to top with pink buttercream, other half with white. Hold bag vertically, slot of tip perpendicular to cake; use swift back-and-forth motion 1 inch wide to make ruffle, pulling tip up side.
3.Turn cake stand slowly, piping circular ruffle over top.