This might be one of my favorite baby shower designs.
Cake Flavor: almond cake with almond buttercream.
I iced the cake with buttercream and then covered it in fondant. I like Satin Ice. I kneaded some Tylose powder into a nice ball of fondant and let it rest for 10 minutes. After it matured a bit, I rolled out strips using my pasta machine on setting #1. I then used a 3/4″ ribbon cutter to make sure they’re all the same width. I normally don’t roll out more than one strip at a time and I make each one long enough to go all the way around the cake. Using the rounded end of my small rolling pin, I ruffled the top edge of each stip. Picture that motion you make when you’re erasing something you wrote in pencil. I attached the first ruffle to the top edge of the cake with a thin line of water.
I repeated the process until I made it to the bottom edge of the cake. Sometimes a half sized ruffle is necessary to fill the gap. I was careful to line up all of the seams at the back of the cake.
After the ruffles were set, I dipped a toothpick into my airbrush gold color and lightly rubbed it along the edge of each ruffle.
I wrapped the flower stems and arranged them on the cake. So pretty!
