I truly enjoyed making this cake, as it gave me the opportunity to use two gorgeous techniques that I had been dying to try. The client couldn’t decide between a really frilly cake, or one that was a very simple ‘clean’ design. So I suggested doing both, & contrasting the profusion of ruffles on one tier with the clean lines of the other tier.
I love the gorgeous coral & aqua color combination too, which matches the invitations & her nursery decor.
I used the ruffling technique from the fabulous Way Beyond Cakes by Mayen on the top tier. I loved how it turned out! On the bottom tier, I used a technique to look like pleated fabric from the awesome Lesley of Royal Bakery. Both were wonderful! I used a LOT of fondant though. This is the HEAVIEST cake for its size I’ve ever made.
The cross was molded from a mold I made myself from a necklace my dear mother-in-law gave me many years ago. The baby HAD to have a zebra bow on her head since the postcard invitations had her pictured wearing a zebra bow, & you KNOW how much I love me some zebra! That was a surprise for her mom, too!
Now let’s talk flavors—-oh my goodness! The top tier should be illegal! Australian chocolate mud cake, filled with both salted caramel buttercream, & salted caramel sauce, covered in milk chocolate ganache. It was all I could do not to just face-plant in the icing bowl! The bottom tier is lemon pound cake, filled with Raspberry buttercream & covered in Lemon White Chocolate ganache.
Cakes ROCK!!! Christy Seguin, Austin, TX