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

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You Will Need
8” and 6” Round Deep Cakes (Mask the 6” cake with a thin layer of buttercream. Cover the 8” cake with a thin layer of sugarpaste.)
Round Rose Gold Cake Drum Board (06RGRWD12)
Single Thick Round Silver Cake Card-6” (06STR6)
Renshaw Vanilla Frosting-400g (0605813)
Colour Splash Food Colouring Powder-Pearl-Rose Gold (75092)
Purple Cupcakes Opulence Sprinkle Mix-100g (25116)
Renshaw Petal Paste-White (0602636)
Culpitt Cake Decorating Sugarpaste Icing-Brilliant White-250g (74229) x 2
Sugarflair Spectral Food Colouring Paste-Pearl Ivory (5265)
Ball Tool, Frilling stick, or Bone tool to thin ruffle edges
Cake Star Brush on Edible Glue Pen-2ml  (75154)
Sugarflair Pearl Ivory Lustre Colour (54419)
Sugarflair Rejuvenator Spirit-14ml (5501)
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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