This is my First ruffle cake and I love it. Ive been wanting to make a ruffle cake for a while now ever since I first saw it on Martha Stewart’s website, I don’t know why I haven’t made it sooner its so easy to make.
Ruffle cakes are very popular right now, to achieve the ruffle look all you need is a Wilton petal tip #104 and Swiss Meringue Buttercream.
Wilton Petal Tip #104
Swiss Meringue Buttercream is a very silky smooth buttercream that’s not to sweet and is perfect for piping. It does take a while to make and has a lot of Butter in it but it’s well worth it.
The chocolate cake is my all time favorite, its so easy and simple, you throw everything in a bowl give it a good mix and it turns out perfect and moist every time.
Just a note I doubled the cake and frosting recipes for the ruffle cake.
Rich Chocolate Cake
Recipe from Nessa Jay Warne
- 2 cups Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 cups Sugar
- 1/2 cup Cocoa
- 1 cup Oil (I use canola)
- 2 Eggs
- 1/2 cup Milk
- 1 cup water
- 1 tsp Coffee
- 1 tbsp White Vinegar
- 1 tsp Vanilla
Pre-heat oven 180c
Sift dry ingredients in a bowl mix to incorporate add oil,eggs, milk. Place coffee in the 1 cup water to dissolve add to mixture with vinegar and vanilla give mixture a good mix, poor into pan.
Bake for 30-40. Let cake cool, before removing from tin.
*If I have buttermilk in the fridge, I use that instead of the milk and vinegar.
Swiss Meringue Buttercream
Recipe from Sweetapolita
- 5 Large egg white (30g each-total 150g)
- 1 cup + 2 tbsp caster sugar ( I used normal sugar, caster dissolves faster)
- 1 pound (4 sticks) 454g unsalted butter, softened, cut into cubes ( I wouldn’t use salted butter in this recipe.
- 2 tsp Vanilla extract
- pinch salt
Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg white and sugar, and simmer over a pot of water (not boiling)’ whisking constantly, until temperature reaches 140 degrees f, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg white are hot.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy and cool. Switch over to paddle attachment and while mixing on medium speed continuously add softened butter in chucks until incorporated, and mix until it has reached a silky smooth texture( if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also do a chocolate variation: using a spatula, fold 4 1/2 ounces chocolate, melted and cooled into mixture.
Keep in airtight container in the fridge for up to one week, leaving out at room temp when needed, re whipping in mixer for 5 minutes.
Can freeze for up to 6-8 weeks. Makes 5 cups of buttercream.
Here’s some great Tutorials on how to do the Ruffle technique.