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!):