Cake has never really been my favorite. I know, quite shocking.
But quite recently I have took a liking to them.
They are awfully pretty and when made right they can be fairly delicious too.
I have been plotting the creation of this cake for a while now, and I finally decided on my master plan: a ruffle cake.
I have seen these cakes all over the place, gorgeous pastel ruffles made of buttercream, or fondant. The other hard part was deciding what kind of ruffle. There were so many great designs, it was hard to choose. But I opted for the vertical ruffles with a flower petal-y top. Despite how it may seem, this cake was too easy. Once you figure out the basic technique it's smooth sailing. The recipe for the cake I got from Sweetapolita.
Chocolate & Marshmallow Ruffle Cake
Makes one 2-3 layer 6" cake
1 1/2 cups a.p flour
1 1/2 cups sugar
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk
3/4 cup hot brewed coffee
2 tsp vanilla
Preheat the oven to 350 degrees. Prepare your cake pans by buttering them and lining the bottoms with parchment paper circles, butter the top of the parchment paper as well. Set aside.
Sift all dry ingredients into a large bowl. Add all the remaining ingredients to the bowl and beat with an electric mixer for 2 minutes on medium speed. Divide the batter evenly into your prepared cake pans. You can use a kitchen scale or measuring cups. Bake for 30 minutes, check their doneness by poking a skewer into the center. Try not to overbake. Them them cool. Then loosen the edges with a knife or offset spatula, invert out of the pans and let them cool.
Cut the rounded tops off the cakes, and with a knife or string, cut each cake into two even layers. In the end if you baked 2 cakes you should have 4 layers, and if you baked 3 cakes you should have 6 layers. Or if you choose not to, you can leave the cakes as is.
2 egg whites
pinch cream of tartar
2/3 cup light corn syrup
1 tsp vanilla
1 cup icing sugar
In a stainless steel bowl, place the egg whites and cream of tartar and whip with an electric mixer until fluffy. Meanwhile, place the corn syrup in a small saucepan set on medium heat, with a candy thermometer attached. While syrup cooks, beat the egg whites until firm and slightly glossy. When the syrup reaches 235F (soft ball) turn the mixer on high and pour the syrup into the egg white mixture. Whip until thick and glossy, about 2 minutes. Add the salt and vanilla. Reduce the speed and add the icing sugar.
Once you have placed your bottom layer of cake on your desired cake stand or plate, add marshmallow frosting on top, and spread it evenly. Add the next layer and repeat until the final layer of cake goes on top. Place in the fridge for 30 minutes.
1 cup butter
2 tsp vanilla
6 cups icing sugar
4 tbsp milk
1/4 tsp salt
1 drop red food coloring (optional)
Beat the butter and vanilla until light and smooth. Add the icing sugar one cup at a time, alternating with the milk. Lastly, add the salt and red food coloring. Beat until fully incorporated.
Using an offset spatula frost the cake with a very thin layer all the way around, in is called a crumb coat. Place in the fridge to cool for 15 minutes.
Transfer the rest of the icing into a piping bag fitted with a straight petal tip (Wilton 104). Frost the cake using this technique. Store cake at room temperature, covered. Enjoy!
I really hope to make more cakes soon, I have a lot of potential ideas that I'd love to create. I have some fondant on hand so maybe you guys will see some of that on here for the first time.
Have a great weekend!