Yes, it is summer now, but I made this cake before it was even spring. There was snow outside. I shudder at the memories. This was a birthday cake for my sister-in-law. She loves the super sugary frosting grocery store cakes and always asks for extra flowers on the cake. I decided to make my own version of a sugary flower cake.
We had such a horrible winter everything was white, grey, brown and just dirty looking for too many months! I was ready for some vibrant spring/summer colours.
I am not fabulous at piping flowers with frosting. I much prefer working with fondant or modelling paste. Personally I think that it is not only easier (for me anyway), but you can get much more creative with the types of flowers you can make. This blue ruffle flower below was made with several different sized circles of modelling paste. I thinned out and ruffled the edges using a stick tool with a tapered end. I then placed the layers one by one in a small bowl with the largest circle on the bottom and getting smaller as I got to the centre of the flower.
I also made ribbon roses which I think are really cute. The thick, puffy look is a nice contrast to the thin ruffled flowers.
Since my sister-in-law enjoys sugary frosting, rather than just simply icing the cake, I decided to pipe ruffles around the cake for a maximum frosting to cake ratio. I used a rose petal tip (#104) to make the alternating shades of green ruffles. I had a bit of trouble when I got to the top edge and turned the tip the wrong way around prematurely but the overall effect is still there.
