Hey everyone! I'm back and I come bearing cake! Although I took a few days off from the blog to celebrate Eid with my family, I ended up doing just as much baking! Funny how that works, eh?
On Saturday, I made this sheep cake for Eid. Then on Sunday I made these cupcakes and these truffles for my friends baby shower. And then on Monday, I made this ombre ruffle cake for my sister-in-law. As I mentioned a few blog posts ago, I recently became an aunt to another beautiful baby boy. And well, you know an occasion like that calls for cake.
You may remember the cake I made for my fourth nephew two years ago. It was an ombre petal cake and everyone went nuts over it...which was great, except now I was under the pressure of creating an equally awesome or more awesome cake for my fifth nephew. And since I'm a strictly buttercream decorator, it was twice as hard to come up with a unique design!
However, I thought about what I always tell all my friends, and that is, I like to challenge myself to make buttercream cakes look like fondant. So, what I did with this cake, is take the popular fondant ruffle technique and recreate it with buttercream. To do this, I used Wilton petal tip 125 and with the narrow side up, I literally just went around the circumference of the cake, gradually tinting the buttercream every two rows.
It looks super fancy but it's actually quite simple! I think using a bigger petal tip would have made the ruffles look more defined, but I'm happy with how this turned out nonetheless. I used an all-butter buttercream recipe, and it stood up to the design just fine. I loathe shortening, so I was glad I didn't have to use it.
As usual, I wasn't able to get a shot of the inside of the cake because I was taking it somewhere and also because it dissappeared in seconds. So, you're just going to have to imagine a moist chocolate cake with a creamy Nutella filling :)
The chocolate cake recipe is one I'm still currently testing out so no new recipe today, but I am fairly close to getting it perfect so stay tuned!