Saturday, May 12, 2012

Pink Lilac and Green buttercream ruffle cake for Mothers Day


 Tomorrow is mothers day and I'm not sure if I will get enough time to get a post out so I'm sharing a picture of the pink, lilac and green ruffle cake I made for our mothers day celebration.

and YES it is buttercream this time for all of you that don't care for fondant.

The pink cake and frosting is strawberry and the lilac cake and frosting is flavored lavender and the green is.....umm well embarrassingly vanilla, but anything I had that would match the green color would have been really odd tasting with the strawberry and lavender :)

and I remembered to take pictures for a tutorial that I will type it up as soon as I get some time. It will include the recipe for the frosting and the piping tip and the colors I used....you know all that useful stuff. I'll let y'all know on my facebook page when I do it, otherwise check back here maybe next Sunday.


I just used the easy vanilla one bowl cake from my book sweets on a stick to make up the cake and added some flavor to the mix before baking.





Or here at fishpond (Aus/NZ)

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!



7 comments:

  1. What a beautiful cake. Looks absolutely delicious.

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  2. Looks gorgeous and yummy. Wonder which is easier.. fondant or buttercream to do the frills. Thinking of using this technique on a dolly vardon cake. I'll look forward to reading your step by step instructions with buttercream. Have a happy Mothers' Day.

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    1. Hi Belinda, the buttercream took about a quarter of the time of the fondant ruffles. It is def easier to do the buttercream but the ruffles are not as thin and pretty as the fondant.

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  3. You make the most beautiful cakes~most recently this one and the ruffled dress! WOW!

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  4. Hi Linda, Thanks for sharing this newest version with all of us. I admit I am one of "those" People who prefers Buttercream over Fondant. Fondant def. looks prettier in most instances but Buttercream def. tastes better, IMO.

    I have a question regarding shortening if you wouldn't mind ans. I am wanting to make a cake similar to this one for my Daughters Birthday in June. It will most likely be pretty warm/humid outside so I will def. need a more sturdy icing. I have read that high ratio shortening is quite a bit more hearty than standard shortenings, have you ever used HR Shortening and if so do you find that to be true? It also claims to keep the icing from breaking down as quickly therefore, resulting in a more durable icing which would be extremely helpful in warmer, more humid conditions. I live in the US,right outside of St. Louis, and to say it's fairly humid here during the Summer months would be a massive understatement.

    I appreciate you taking the time to share all of your beautiful creations & most def. anxious to see what's next!

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    1. Hi Kirsti sorry for the delay in replying, yes if you can get the hi ratio easily I would use that, thanks for the info re pintrest...wonder what that was about - everything here is totally PG and sugary sweet :)

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  5. Also, wanted to let you know that for some reason when I try to connect to your blog through Pinterest I get an error message saying "Sorry! Users have reported that this links to spam or other inappropriate content" I just thought you might want to check into it.

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