I decided to make a cake to surprise my Mother in law this Mother’s Day. But before I could do that I needed to make a practice cake. I saw this cake design in one of my cake decorating books. It looked so beautiful and elegant that I had to try it.
To create this cake
20 x 7.5 cm (8 x 3 in ) round cake (bottom tier),
15 x 15cm (6 x 6in) round cake (top tier)
650g-930g (1lb 7oz – 2lb 1oz) buttercream
Paste colours: red, orange, yellow, brown, burgundy
Small petal nozzle (Wilton 104)
Cake stand or covered cake board
Cover the cake with smooth finish, dowel and stack the cakes and place on a stand or covered board.
Colour 200-250g (7-9oz) buttercream brown and 50-80g (1 3/4-3oz) burgundy then cover the bottom tier using a blending effect and completing it with a perfectly smooth finish.
Colour 100-150g (3 1/2- 5 1/2oz) of buttercream each of burgundy, red, orange. Use this and remaining uncoloured buttercream to pipe the top tier.
To pipe the top tier
To achieve two-tone ruffles, prepare the colours you have chosen in two separate bags, without any nozzles. Prepare another piping bag with a small petal nozzle (Wilton 104).
Cut the ends off the piping bags with the tinted buttercream and squeeze into the bag with the nozzle. The top colour (stripe colour) should be squeezed to the side of the piping bag where the narrow/pointed part of the nozzle is, then squeeze the other colour on top of the first. Use the same technique for the other colours.
You can now start piping either at the top or the bottom of the cake. Make sure that the narrow/pointed part of the nozzle is pointing in the same direction that you want your ruffles to fall.
Holding the bag sideways at an angle and with the wide part of the nozzle touching the surface of the cake, continuously squeeze the piping bag with constant pressure and drag it around the cake until the two ends meet. Slightly wiggle your piping bag as you pipe to make wavy ruffles.
Repeat the process for the succeeding ruffles making sure that they are close to each other and maintaining the angle.
Original source from : THE CONTEMPORARY BUTTERCREAM BIBLE BY Valeri Valeriano & Christina Ong