Tuesday, March 13, 2012

Pastel Rainbow Ruffle Cake for Easter - sneak peek


 Just a quick sneak peek of the pastel rainbow ruffle cake I made up for an Easter Dessert Party table.



I'll do up a tutorial for it in the next week or so, but I couldn't wait to share a couple of photo's with you.

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Rainbow ruffles :)



The actual cake is the easy one bowl Vanilla recipe from my book Sweets on a Stick. It's really super dooper easy, you just pop all the ingredients into the bowl at once and mix it for a couple of minutes. It's in the cake pop section, but as you can see it's just as good not crumbled up on a stick ;)


UPDATE - I have now popped up instructions on how I made the cake HERE

Sweets on a Stick is available at most online stores including.....


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!



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36 comments:

  1. LoraMarch 13, 2012 at 9:04 PM

    Gorgeous!

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  2. Nash NordinMarch 13, 2012 at 9:52 PM

    Those ruffle looks pretty! How did you do that?

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    Replies
    1. Linda McCubbinMarch 15, 2012 at 5:16 AM

      Hi Nash I will doing up a tutorial within the week.

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    2. DawnMarch 17, 2012 at 11:35 PM

      bought the book... now please how do you do the ruffles?

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    3. Linda McCubbinMarch 18, 2012 at 8:22 PM

      Hi I have popped up that tutorial on the blog here: http://bubbleandsweet.blogspot.com.au/2012/03/how-to-make-pastel-rainbow-ruffle-cake.html

      Delete
  3. Mum-meMarch 13, 2012 at 9:53 PM

    It's just beautiful! I "pinned" this to my Pinterest board and have had over 50 re-pins in less than 20 minutes. (I hope you're getting some extra traffic out of it.)

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  4. Mum-meMarch 13, 2012 at 9:56 PM

    Actually, make that over 120 re-pins! I just checked again.

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    Replies
    1. Linda McCubbinMarch 15, 2012 at 5:17 AM

      Lovely Mum-me, thanks for letting me know, and yup I am getting a bit of traffic from pintrest :)

      Delete
  5. AnonymousMarch 13, 2012 at 10:24 PM

    So pretty! What was the number of the piping tip you used for the ruffles?

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    Replies
    1. Linda McCubbinMarch 15, 2012 at 5:18 AM

      Hi will be doing up the tutorial shortly. Although the cake is covered and filled with buttercream the frills are fondant and hand rolled and frilled not piped.

      Delete
  6. AnonymousMarch 14, 2012 at 12:24 AM

    Yes, please do share the piping tip and how to do this amazing ruffle. Please!

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    Replies
    1. Linda McCubbinMarch 15, 2012 at 5:18 AM

      Hi will be doing up the tutorial shortly. Although the cake is covered and filled with buttercream the frills are fondant and hand rolled and frilled not piped.

      Delete
  7. SueMarch 14, 2012 at 1:13 AM

    Love the pastels and ADORE the ruffles! Looking forward to the tutorial.

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  8. UnknownMarch 14, 2012 at 3:13 AM

    Soo yummy! I just want to look at it!

    check out my blog?
    fashionqueen294.blogspot.com

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  9. Ms MonaMarch 14, 2012 at 5:48 AM

    You are so talented! I can't wait until you post the tutorial. Thanks for sharing!

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  10. SweetThingsTOMarch 14, 2012 at 6:00 AM

    That is so cute and lovely!!

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  11. Carries CreationsMarch 14, 2012 at 7:44 AM

    gorgeous!!! i love everything about this!

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  12. AnonymousMarch 14, 2012 at 7:55 AM

    the ruffles look like fondant not piping

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  13. AnonymousMarch 14, 2012 at 8:58 AM

    Stunning, you are so very clever! How do you make the coloured cakes? Is it as simple as adding food colour to the mix? I love it!!!

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    Replies
    1. Linda McCubbinMarch 15, 2012 at 5:20 AM

      Yes I used the recipe for easy vanilla buttercake from my bookbook Sweets on a Stick by Linda Vandermeer and then colored with gel food colors - not the watery ones you get from the supermarket.

      Delete
  14. AnonymousMarch 14, 2012 at 10:44 AM

    This is one of the prettiest cakes I have ever seen...

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  15. Aunt BMarch 14, 2012 at 3:36 PM

    What a lovely idea! Thanks for sharing it. :)

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  16. JaimeMarch 14, 2012 at 11:56 PM

    My friend Anna shared your photo on Facebook and I'm so glad for it! This is such an inspiring cake!

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  17. AndreaMarch 15, 2012 at 1:31 AM

    gorgeous and I bet it taste amazing. I am happy to be following your fantastic blog.

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  18. AnonymousMarch 15, 2012 at 4:32 AM

    Love this cake - can't wait for the tuitorial.......

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  19. Lorraine @ Not Quite NigellaMarch 15, 2012 at 3:37 PM

    Swwooon! I'm in love with this cake! And I thought of you as I was icing these cookies that I'm making now :)

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  20. mandi gMarch 15, 2012 at 11:20 PM

    You are one clever (and patient} lady

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  21. SaraMarch 17, 2012 at 7:37 AM

    Its wonderful. Can hardly wait for the tutorial :-)

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  22. AnonymousMarch 17, 2012 at 7:58 AM

    Really good,now I'm really wanting a piece.and I reposted,everyones commenting on it yummm.I be waitin ty

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  23. UnknownMarch 18, 2012 at 11:54 AM

    Oh my goodness this is gorgeous!!!!!
    Daisy

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  24. OliveMarch 18, 2012 at 6:42 PM

    What a pretty cake!! Does each layer comes in different flavors too? Thanks for sharing! :)

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  25. AnonymousMarch 21, 2012 at 12:57 AM

    This one is really one of beautiful cake. The Rainbow design and concept of this cake are really looking most interesting features about it. I am totally crazy to see the deliciousness of this stuff. Thanks for sharing.

    Midwest Scrapbook

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  26. AnonymousAugust 1, 2012 at 2:26 AM

    Hi, Linda. Very nice cake! I am very motivated to do a 6 color layers fondant rainbow cake. Wonder can I apply the buttercream as thick as yours? Because my place here is very humid and hot? Will the fondant 'melt' due to the moist of bc? Will the BC able to hold the weight of the layers cake and fondant?
    Pls advise. Thanks :)
    Monica

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    Replies
    1. Linda McCubbinAugust 1, 2012 at 6:07 AM

      Hi Monica it was actually very warm here in south east Queensland Australia when I made this cake. I used Italian Meringue Buttercream which is reasonably firm. If you are very concerned with the weight you might like to try a white chocolate ganache instead. I had no problem with the fondant melting because of buttercream. Once you have fully covered the cake like I suggest then it should set quite hard, although if the humidity is very very severe it could become a problem. I usually find when it has been raining for a few weeks to be the biggest problem and I turn on our air conditioner which has a dehumidifier.

      Delete
  27. Laura@bakinginpyjamasApril 16, 2013 at 1:49 AM

    That's a stunning cake Linda, I love the technique you've used for the icing. I'll definitely have a look at the tutorial to see how it's done.

    ReplyDelete

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