With having such a crazy week planning and baking for Lily’s 5th birthday party, I realised at the last minute that I didn’t have a cake for her actual birthday, which was 2 days before the party. Arghh!!!!
I happened to have a small 6″ cake in the freezer and made another 6″ cake so that I could have a 3 layered cake to decorate. Another request on the facebook page was to show a cake decorated in buttercream instead of fondant, so I used this ‘shabby chic’ design that has been around the internet- something that you could make for any occasion and that honestly, only takes about 5 mins to decorate, and another 5 mins for the flower.
All I used was some pink fondant, some edible pearls, a toothpick and my circle cutters (which I’m sure by now, you know that I use these a lot!!)
Cut out 3 circles (I used my largest circle, then skipped one and used the next, then skipped on and used the next), and roll up a ball of fondant.
Grab your toothpick and using both hands, roll the toothpick around the fondant to frill the edges
Frill all 3 circles
Stick each circle and the ball on top of each other with a dab of water
Dab some water around the ball of fondant and add your sugar pearls
Gently stick a toothpick through the back centre of the flower and place in a flower forming cup, or use a muffin case as I did!
Leave overnight to harden.
Next, with the cake, separate into 3 layers and fill with any filling (I’ve used my Italian Meringue Buttercream), and then do a rough coat (called a crumb coat) and refrigerate for 10mins. I also refrigerate after layering my cake so that the layers don’t squish down once you start icing.
Ice your cake thickly and then using a scraper, or a ’90 degree ruler thing’ (no idea what the proper name of this is!! But I bought it from a local hardware shop for about $6), scrape around the cake so you end up with a smooth finish.
Smooth off the top and then using your spatula, hold against your cake whilst spinning the turntable – this will make a line at the top of the cake. Once you get back to the start, lower the spatula and make another line… and then repeat.
You are going for the ‘shabby chic’ look, so it doesn’t have to be perfect!! And the best thing is, if you’re not happy with it, it is very easy to smooth on some more icing and start again!
Refrigerate and then all you have to do to decorate is to push in the flower (easy when it is attached to a toothpick)
Simple & elegant. Love it – can’t wait to try it!
Such a beautiful cake! Thank you so much for the tutorial.
As a guide how thick would you roll the out the fondant icing before cutting the circles?
Cheers
Hi Catherine!
I rolled the fondant really thin.. Maybe about 1/4 of a cm? As you ruffle the edges with the toothpick it will get even thinner. But i dont think it will matter too much how thin/thick it is.. You will find what works for you and what is easiest to ruffle!
Xx
So cute!! I love the ruffle.
Cuuuuuuuuuute! I love anything pink and ruffled! I saw your link on Sweets for a Saturday and thought I’d stop by. I made a ruffled flower for my brother’s wedding anniversary cake not too long ago too. You can check it out if you’d like: http://bitesofsweetness.blogspot.com/2011/10/i-love-cake.html
wow that looks so great and way harder than what it really is. I will have to try it one time!
This gorgeous! You make it seem so simple but I know that you have to have the touch. I’d like to invite you to share your recipe on Sweet Indulgences Sunday.
http://www.wellseasonedlife.com/2011/11/sweet-indulgences-sunday-30.html
Thank you so much for creating this blog spot……….I am learning a lot of good things here!
Thankyou for stopping by Samia!