When a sweet little girl ask you to make a ‘tall pink, white and black’ birthday cake…
How can you say no!!
I used a slightly new technique to decorate this cake. I wanted a ruffle effect, but didn’t want to try to tackle the actual ruffles. I decided to use my old faithful petal technique and pipe the dots using a small star tip. When I swiped them, they left this cute little ruffle effect. Nice!
I definitely went PINK overload. The cake was a strawberry cake made with fresh strawberries and… Strawberry Jello! The filling is an italian meringue buttercream with fresh strawberries folded in. Finally, the frosting is an american buttercream with strawberry puree and different levels of pink gel color added!
To bring in the black… I added a couple black candles!
I think the birthday girl was pleased! 🙂
I usually include the recipes as a part of the blog post because I often adapt the recipes. This time I followed them pretty much to a tee. I did add about 1/4 cup of the strawberry puree to the Italian meringue buttercream to carry out the over the top strawberry flavor.
This cake was a lot of fun to make, plus I got to practice my flower piping techniques a bit.
The ‘ruffle petal’ piping technique was discovered because I love the petal technique and wanted to see how it could be adapted. Because I love the look of ruffle piping, but haven’t yet mastered it, this was a good substitute… but I will learn the ruffle technique!
If you love strawberry, definitely give this a try… its really good!