I’ve already posted these pics on my Facebook page, but I wanted to share a few details here. Last weekend I made these 3 “simple” cakes. I’ve told you guys before that I do not like to decorated with buttercream, but I’m trying to step out and do it more often so that I get better at it!
The one front and center was an order I had for a red velvet cake with cream cheese buttercream. The customer wanted a “plain” cake, so I just added a tiny bead border and scrolling with a number 3 piping tip.
For the back left cake, I did a buttercream roses cake. This was inspired by Amanda (I am Baker) and I love, love, love this cake! It’s so simple to make, and yet so very pretty! This one was vanilla cake with vanilla buttercream.
Those last two pictures are from my first buttercream roses cake a couple of weeks ago. The cake came out great, but I finished it late at night and it was for an order that my hubby had to take to work early the next morning, so the lighting for my pictures was yucky! Anyway….
Lastly, and this is where I want to focus… I used leftover cake scraps to make this ruffly cake.
You see, when I baked the 7×11″ cakes for the Pool Party cake and the iPhone cake, I had to trim both of them to level them. Plus, I baked them in a 3″ high pan instead of 2″ so they were a little thicker than I needed/wanted. So, I trimmed off all those tops and put them in a Tupperware container.
Later that day, I wondered…. what can I do with all that cake? I hated to just throw it away. But then as I saw the other 2 white cakes sitting on my table, I had an idea. I love how Amanda (yeah, I have a huge little obsession with her site) always makes the insides of her cakes so gorgeous and I thought surely, I could come up with something!
How about a trio of white cakes? So, I got to work making this third cake.
I cut the thin leftovers from trimming the cakes in half (lengthwise) and stacked them into a little rectangle cake (about 5×6″). First two pieces of the white almond cake, then 2 pieces of the chocolate cake (no frosting between those), then the other 2 of the white almond.
When I was done, I covered them in a layer of buttercream, and then the fun started. I took my 1M tip and made ruffles. I made them extra “ruffly” at the bottom and then tapered off toward the top.
And then when I cut into it… so pretty and yummy! I was super happy with how this cake looked and tasted… and also super happy that I got to eat a big slice of this deliciousness didn’t have to feed all that cake to the chickens (which are waaay bigger than that now)!! Ha!!
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