A year ago last month, I made this Ivory Ruffles Wedding Cake with Bling (except I didn’t really do the bling part… keep reading). I really loved the way it turned out… but then again, I always love ruffles. But let me tell you… I just thought it was pretty when I dropped it off. But a few weeks later, the bride tagged me in pictures and my jaw dropped!!
The cake was transformed into an entirely different look after I left it at the venue.
Photo courtesy of High Cotton.
Isn’t it amazing how adding the topper and the brooches and lace just transformed this cake into something amazing!? I could hardly believe it was the same cake!! I took a double-take for sure!
Anyway, I don’t have a lot of other things to tell you (especially not about the details added), but just for kicks, I’ll give you what I’ve got.
Here you go…
- The cakes were 6 inches and 10 inches round. I prefer Magic Line Pans… they’re the best!
- The top tier was chocolate cake with vanilla buttercream filling and frosting.
- The bottom tier was red velvet cake with cream cheese filling and frosting.
- The cake was covered, then decorated with homemade marshmallow fondant tinted ivory (with Americolor Ivory Gel Coloring)
- I used this technique for the ruffles: BUT I made them thinner and more papery… if that’s a thing. You can look at this cake and the pink cake in the tutorial and see the differences and what I mean.
- I used my pasta roller to get the strips of fondant all the same thickness, then my ribbon cutter, ball tool, and foam pads to “ruffle” them.
Do you have any questions about this cake? If so, leave me a comment!!
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