Ballerina Ruffles Cake. That’s what I’m eventually going to tell you about in this post. But first, this week was yet another unexpected crazy week and I have some BIG news!
I can’t really pinpoint why I felt so out of control, but I only blogged once (the Petit Fours Recipe & Tutorial yesterday) and I really don’t have any idea where all the days went.
Last week I shared the Who Takes the Cake Contest? and then I blinked and 6 days had passed. Does that ever happen to anyone else?
Okay – so I did cakes, my husband worked all weekend and then had a Tuesday off (that always throws me off), and of course there was our weekly trip to the doctor for Christian’s arm… all the days just ran together.
Anywho… one last big thing that happened this week and then I’ll tell you about the cake.
Are you ready? I have decided to stop doing cakes for the most part. I will continue to blog – not much will change around here at Rose Bakes – but I will be taking very few real-life orders. Here’s the exact message I posted on Facebook.
I feel a little bit like I’m in mourning after that announcement, but there is also an element of relief.
Granted, this won’t be an immediate change for me because I’m completely booked through June and I have other random weekends booked all the way into October… and it may not be a permanent change but for now, I need a few cake-free months.
Anywho… so, the cake. Sorry about the pics. Every picture I took that week (back in February 2014) had this grainy mess going on. I did some cakes I’m in love with so I’m still going to share them, but the pics make me sad.
Either way – here’s what I can tell you:
- This cake was 6″ = 8″ round tiers. The top was white almond sour cream, the bottom was chocolate cake. It was filled with vanilla buttercream.
- It was covered and decorated with homemade marshmallow fondant.
- The ruffles were done in a similar method to this tutorial, except vertically.
- The rhinestone brooches on the top tier were purchased here.
- The pearls on the bottom tier were a mix of silver and white sugar pearls.
- You can see how to do a pearl border here.
- I piped the tiny swags on top with a small round tip.
- The shoes and “3” were both made with fondant that had tylose kneaded in.
And I don’t think there’s much else to tell you!
I know I didn’t share many details this time around but feel free to ask any questions in the comments and I’ll do my best to answer if I can! Happy Caking!
PS. If you’re not already subscribed to my blog, would you? You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here! 
I have a couple of other ballet cakes that I’ve done…
And this one (I haven’t shared details yet!):
Wife to Richy. Mommy to 6 kids. Homeschool Teacher. Jesus Freak. Good Books. Baker. Friend. Loves to Laugh. Photographer. Chocolate Addict. Mathematician. Pink. Diet Dr. Pepper-aholic. Cook. Flip-Flops. Ponytails. Loud Music. Writer. Budget-er. Chocolate Milk. Pillow Hog. Late-night TV & Junk Food.
Rose, I am so very proud of you! Life is too short to try and please those that are never satisfied.
It takes all the joy out of what you do! Enjoy your family. They and YOU are what matters. Believe me, once you CRASH it is very hard to get the whole you back. Blessings always. Louise
Hi Rose, I have been a frequent reader of your blog, infact you inspired me to make better cakes. I am quite sad you wont be making cakes more often (selfish me) but being a mum too, I understand that family comes first. Do take good care of them, family rocks. I have a question please, if I am baking a cake at say 350 degrees at what time can I reduce the oven temperature or do I bake it with that temperature to the end?. God bless you
OH NO! Sorry to see you go. But actually have been waiting for you to return to some sort of normalcy. I seriously didn’t know how you did it for so long. I’ll always look forward to reading all your wonderful stories about your new life. And I will suck up all the tricks you give us all to the bitter end. Good luck to you and yours. Look forward to your next chapter. Glenda in Rochester NY
I am so sorry that you are so overwhelmed. Take care of yourself and I will be looking forward to reading your blog
I think you have reached an extremely difficult but wise decision. The truth is that family, and your health and sanity need to come first. You will still have plenty of special occasion cakes to make for your family. And now you will be able to truly enjoy family time, church, and everyday life that much more!!!
Hope you get much needed rest and time to enjoy your family.
Rose as i understand there are tough decisions in life, we all have to make for our lives as i sit here with watering eyes because you dont know what you have done for my life, you gave me a life I knew nothing about until i was given your site, baking….THANK U FOR GIVING THE GIFT OF BAKING…PART OF ME IS JUST BE A SELFISH, SPOILED BRAT!!! BEST WISHES TO YOU &YOUR FAMILY!!!!!