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.

So pretty!

And here is the finished Ruffle Cake.

I wish you all a wonderful day!

Hugs from me to you.















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