This elegant torn ruffle & rose gold buttercream cake is perfect for any special occasion. Perfect as part of a wedding cake design!
Place top tier onto 6” round board. Colour buttercream /frosting with rose gold pearl powder. Spread over top tier roughly, then neaten by scraping off at random with a palette knife.
Add sprinkles around the cake side. Allow to dry.
Place 8” cake onto 12” board. Cover with thin layer of sugarpaste as a base.
Mix 200g petal paste with 100g sugarpaste to make a slightly softer modelling strength paste and colour with pearl ivory food colouring paste.
Roll this out thinly and cut out strips/shapes at random. Make a few small cuts down one side and thin the edge using a frilling tool.
Brush one side of strip with glue and place onto side of cake, starting at the top. Continue doing this with strips/shapes until sides are covered. Leave to dry.
Place top tier onto base tier, fixing with a little buttercream.
Optional Extra: If wished brush ruffles with pearl ivory lustre dust, and/or paint edges of ruffles with rose gold powder mixed with rejuvenator spirit. Finish cake by adding a few sprinkles around base of cake.