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This elegant torn ruffle & rose gold buttercream cake is perfect for any special occasion. Perfect as part of a wedding cake design!

For this, we used:

Optional:

Step 1:

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.

Step 2:

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.

Step 3:

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.

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