This was a two tiered chocolate cake filled with carmel filling and iced in a two tone white and pink buttercream. I separated the icing into to colors, 2/3 pure white and 1/3 a soft pink color. I added both colors of frosting in the piping bag to create the two toned effect. I used a 2D drop flower tip to create the ruffle design.
The flower faceted to the side is actually a tulip. I gently bend the pedal back so that the flower would fan out against the cake. I love that this exposed the beautiful colors on the inside of the pedal.
Lisa Ann was so surprised and excited about her pink ruffle cake, and I think it's fits her personality perfectly.
Happy Birthday Lisa Ann!
This is a Devil's Food Chocolate cake with a chocolate almond frosting. I started by filling and frosting the layers and letting the frosting dry and become slightly hard. I then gently pressed the stencil against the side of the cake and spread the cream colored frosting on top. To get clean lines and avoid the frosting seeping under the stencil in all directions, I started the dollop of frosting at the left and spread in a left to right motion until I had applied the desired amount. Then ever so carefully pulled the stencil off leaving the design on the side of the cake. To add the finishing touch, I framed each side of the cake in a pearled boarder.
When I delivered the cake I was walking down one of the quaint streets of Balboa Island and two different couples stopped to admire the cake. I just got my business cards in this week and my friend Lauren, who was with me, said, "Here have one of her business cards." We joked that I should promote my business by walking up and down the streets with cake and business cards in had. Spreading the news on Lolo's Layers one slice at a time.
