Hello everyone, I hope you are all well!
This Ruffle Cake consists of a white vanilla cake filled with a luscious chocolate frosting, vanilla mousse from DrOetker and Quaker chocolate Cruesli.
Here is the recipe – enjoy!
I was inspired to make this cake after visiting a shop, Upstairs, where these cute ruffle flowers caught my eye. Such a romantic look…
I’ll show you how to make similar ruffle flowers later, but first the white vanilla cake:
White Vanilla Cake:
- 1/2 cup (115 g) butter
- 2 cups (450 g) regular sugar
- 1 teaspoon salt
- 3 1/2 cups (435 g) all-purpose flour
- 3 teaspoons baking powder
- 1 1/2 cup (350 ml) ice cold water
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond essence
- 4 egg whites
Preheat the oven to 350 ˚F (180 ˚C).
Put the butter and sugar into a mixing bowl and start beating, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
Put the flour, salt and baking powder into a bowl and stir to mix.
Prepare the ice cold water.
Add the cold water and flour mixture to the butter/sugar mixture.
Beat on a low speed until everything is well blended.
Scrape the side and base of the bowl with a rubber spatula to make sure all the ingredients are well blended.
Stir the vanilla extract and almond essence into the batter.
Put the egg whites into a separate bowl and whisk until stiff peaks form.
Fold the whisked egg whites into the batter.
Divide the batter between two greased 8-inch (20 cm) round baking pans.
Bake in the preheated oven for about 30 minutes.
A cake tester inserted inserted in the center should come out clean. If not, cover the cakes with a sheet of baking parchment and bake for another 5-10 minutes.
Remove from the oven and leave to cool.
Now the decoration…
I placed one of the cakes onto a cake stand and spread out a layer of this Delicious Chocolate Frosting.
I also arranged a layer of Quaker chocolate cruesli on top of the frosting to add some crunch.
On top of that – a decent layer of Dr. Oetkers vanilla mousse.
Then place the second cake on top…
Then spread a thin layer of the chocolate frosting on the top and sides of the cake.
Make the layer a bit thicker if you’re not making the ruffles.
How to make these lovely ruffles:
I use a Wilton 2D tip here. Start at the base of the cake and go zig-zag with the piping bag, up towards the top of the cake.
It’s important to use a frosting which has a quite firm consistency.
So this was the end result – ruffles created with a Wilton 2D tip.
I topped the cake with a simple, peach colored ruffle flower.
Use some sprinkles too, if you like.
I’m going to show you how to make these ruffle flowers.
I colored some marzipan with orange food coloring, one tiny drop of orange will give the marzipan a beautiful peachy color.
Roll out the marzipan very thinly and cut out 3 large rounds using a cookie cutter.
Using the tool seen here, or a clean toothpick, make “ruffles” by rolling it back and forth along the edge.
Carefully lay the ruffled marzipan rounds on top of each other and crimp underneath to make a pretty flower.
And here is the finished Ruffle Cake.
I wish you all a wonderful day!
Hugs from me to you.