This adorable ruffle cake was inspired by the clear blue sky, green grass, and budding forsythia I noticed on my walk with Millie this afternoon. It’s a lovely spring day today, fitting for the day before Easter, and this little cake will make a nice addition to our Easter dinner tomorrow.
I watched several videos on ruffle piping before I tried this, including this great one from Cake Style. Although I definitely need more practice, I’m very pleased with how it turned out. You do need a good deal of frosting for this, and while you’ll probably have about a cup left over, it’s better to have too much than too little. You can always use the extra on a small batch of cupcakes, or for another future treat.
- 1 1/2 cups flour
- 1/2 tablespoon baking powder
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 cup shortening
- 1 egg
- 1/2 teaspoon vanilla
- 3/4 cup milk
Preheat oven to 375 degrees. Spray two 6-inch round cake pans with baking spray; line with parchment circles, and spray the parchment.
In a small bowl, combine flour and baking powder; set aside.
In a mixing bowl, cream together sugar, shortening, and salt until fluffy.
Add egg and vanilla; beat until combined.
Add flour mixture and milk in alternating batches, starting and ending with the flour and beating until just combined.
Divide batter between pans; bake for about 20-22 minutes, until tops are golden and a cake tester comes out clean.
Pastel Ruffle Vanilla Almond Buttercream
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1/2 teaspoon salt
- 6 cups powdered sugar
- 2 1/2 tablespoons vanilla extract
- 1 1/2 tablespoons almond extract
- 1 tablespoon milk
- Blue, green, and yellow liquid food coloring
In a mixing bowl, beat butter for about 1 minute, then add salt and beat another minute.
Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.
Add vanilla extract and almond extract, beating well to combine. Check your consistency;it should be fluffy, but not too thick or too thin. If you need to thin it, add 1 tablespoon milk and beat for another minute.
Divide frosting into three equal portions; tint each a pastel shade of blue, green, and yellow.
To frost your cake:
Trim each cake so you have flat surfaces; reserve your cake scraps for a little trifle or other snack.
Place the bottom layer of your cake on your platter and top with a medium-thin layer of yellow frosting.
Place the top layer on next and apply a thin layer of yellow for your crumb coat.
Fit a piping bag with a Wilton 104 petal tip and fill the bag with your blue frosting. With the larger end of the tip toward the cake and with your bag at about a 90-degree angle, begin to pipe ruffles from the center of the top of your cake outward. Continue with your blue frosting to cover the entire top of the cake, with one band of blue down the side.
Repeat with your green frosting, then your yellow frosting, covering the entire cake with ruffles.
Store at room temperature.
Here’s a nice shot of the top of the cake.