A few months ago I had the privilege of making this Pink Buttercream Ruffles & Wafer Paper Flowers Baby Shower Cake for a sweet member of our church. Unfortunately, I was swamped with other orders that weekend and by the time I got to this cake, I was completely exhausted and my hand was killing me.
I can’t remember if I’ve mentioned it or not here, but I’ve started to have pretty regular pain in my right hand/wrist. It doesn’t bother me all the time, but when I have several cakes in a weekend, my hand is usually in excruciating pain by the end.
I know most likely I have carpel tunnel syndrome, but for now I generally try to pretend I’m okay. I’m doing less cakes these days so really it doesn’t bother me all that much. But when it does… ouch.
Anywho – back to the cake. Let me tell you about it…
Pink Buttercream Ruffles & Wafer Paper Flowers Baby Shower Cake
I was so tired and hurting so much by the time I got around to this cake, I wanted it to be pretty but I also wanted it to be simple and come together quickly. Since the design was completely up to me, I opted for buttercream (rolling out fondant really hurts me these days).
I decided on buttercream ruffles for the bottom tier. Not my brightest idea considering the amount of piping required, but it did give the cake a girly, whimsical feel. I was also able to pipe them pretty quickly and I thinned the buttercream slightly more than normal which helped the ruffles come out easier so I didn’t have to squeeze the piping bag really hard. I used a Wilton #104 tip to do these 🙂
For the top tier, it was plain except for a few wafer paper flowers. When I did this cake I was just starting to experiment with wafer paper flowers, so these weren’t my best work, but they still turned out pretty and added the effect I wanted.
For the rolled roses, I learned to do those in Stevi Auble’s Craftsy Class, Delicate Wafer Paper Cakes. The roses are so easy (and I’ve improved my technique since this cake) and I absolutely loved everything in that class!
A few final details… this cake was 6″ and 8″ round tiers of white almond sour cream cake. I used vanilla buttercream for all of the filling & frosting and wafer paper for the flowers (with homemade marshmallow fondant centers).
One more detail… never forget to dowel your cakes! We live about 5 miles from our church and in my rush to get the cake to the baby shower, I forgot to dowel it. I realized it as soon as we pulled out of the driveway, but thinking… “oh, it’s only 5 miles”… I chose to not go back and do it. That was a mistake!
In addition to the church being “only 5 miles” away, about half of the drive is on a bumpy gravel road. As soon as we hit the first bump, my daughter (who was holding the cake – ON the stand) told me the top tier was “leaning”. I realized later she didn’t mean leaning so much as shifting. It was moving away from the center…. uh-oh!
I slowed down and she used a paper towel to gently apply pressure to one side of the top tier to hold it in place and we did make it to the church… but gosh I was a nervous wreck and I did have to do some border repair at the church (where the top tier had shifted – there was a ‘crack’ along the border between the top and bottom).
In the end it all turned out great, but my lesson was learned for sure! And when I got home, I took ibuprofen and iced my hand and it survived the weekend too 🙂
So – do you have any questions about this cake? Leave me a comment!