Deceptively Easy Wedding Cakes

 

Money? No.

Mad skills? Negative.

Worried? Not a chance.

 

With the right tools you can fashion the wedding cake of your dreams by implementing a few simple, yet trendy design techniques. Even novices can frost these cakes for a fraction of what you would spend on a store bought creation. Since both of these examples easily hide any imperfections with thick, delectable butter cream frosting, you won’t have to fret over uneven areas of frosting,.

 

Ruffled Wedding Cake

The ruffled wedding cake is the epitome of all things romantic. The delicate curves of the ruffles offer a soft touch, enhancing the romantic surroundings.

Choose your favorite cake recipe and bake two of them in 8-inch round cake pans. While the cakes are baking, make a butter cream frosting. Allow the cakes to cool completely while the frosting chills in the refrigerator.

 

Frost the tops of three of the cakes before stacking them. Once you have made a tower with your cakes, set them on top of a turntable and apply an even layer of frosting to the top and sides, using an 8-inch angled, P-handle spatula.

 

Now, for the scary, but surprisingly easy, part of your project - making the ruffle. Secure a #104 petal tip to the end of your icing bag. Fill it with the frosting. Hold the bag at a 45-degree angle, with the broad end of the tip directed toward the cake, and the narrow end pointed in your direction. Begin frosting the cake from the bottom to the top.

 

Squeezing the bag gently, make quick movements from left to right as you zigzag upward, creating a single column of ruffles. Repeat this until you’ve enveloped the entire cake in ruffles. Employ the same technique to frost the top of the cake. First, make an edge around the circumference of the cake, still using a ruffled pattern. Work your way inward to ruffle the top of your cake. All you need to complete your masterpiece is the cake topper.

 

Ombre Swirl Covered Wedding Cake

In one sense, the swirl cake is a variant of the ruffle cake in that it covers the wedding cake with thick frosting designs. The difference is what lies beneath the frosting. Before baking three 8-inch round cakes, divide your cake batter into six bowls. Use food coloring to dye each bowl of batter a different color. Use contrasting colors or consider coloring the batter in six slightly varied shades of the same hue. Bake and cool the cakes as directed. Stack the layers evenly. As with the directions stated above, place your cake on a turntable.

 

Attach your #A large round tip to the frosting bag. Fill the bag with chilled frosting. Starting about half an inch from the bottom of the cake, make a swirl, moving from the center outward, until you have a rounded swirl. Repeat this process around the bottom of the cake horizontally, making use of your turntable. Hold the tip half-an-inch above the indentation of two touching swirls. Then continue to frost a second row of swirls so they appear to interlock. Continue this frosting technique until you have reached the top. You may opt to make one large swirl or continue the same pattern on top before adding the wedding topper.