Bake two 8 inch cakes and stack them on top of each other. I made a chocolate cake. You can make whatever cake you like.
Then, ice the cake in pink buttercream icing. You don’t have to be neat. The ruffles will hide all imperfections which is why I LOVE this cake!
Chill the cake for about 20- 30 minutes.
Place your chilled cake on a turntable.
Fill an icing bag with pink frosting and attach Wilton tip 104 (petal tip). The tip has a broad end and a narrow end. The broad end should face the cake and narrow end should be facing you.
Hold the bag in a 45 degree angle as shown in this picture.
Now, start squeezing and moving your bag right and left quickly while gently moving upwards on the cake and you will end up with columns of ruffles.
Continue doing this until the sides of your cake are fully covered in ruffles.
I added arrows in this next picture. They show the direction in which your piping bag should be moving.
and you get the idea
TIP: Before you start to pipe each column of ruffles, use a kleenex to wipe off the tip so that each column looks neat.
For the top of the cake, do the same thing. Start piping around the outer edge of the cake and continue to work your way in until the top is fully covered in ruffles too.
If you want to see more pictures of this cake, you can check them out on my blog at www.cakewhiz.com