Ruffled Peach Cake
Additional Information
Step 1
Make cake. Bake and cool two cakes. Use cake leveler or knife to trim each cake to 2 1/2 in. high for a 5 in. high cake. Position cake on foil covered board.
Step 2
Decorate cake. Prepare buttercream icing following recipe directions. Tint portions peach and a light peach. Use spatula and peach icing to ice cake smooth.
Use ruler and toothpick to mark cake sides 2 in. down from top border. Use tip 104 and light peach icing to pipe ruffle in Cornelli lace-like pattern on top of cake and extending down 2 in. on sides by holding decorating bag at a 90° angle with wide end of tip facing down. Use tip 3 and light peach icing to pipe dots on cake sides. Use tip 12 and peach icing to pipe bead bottom border.
Products
Cake Leveler ((or serrated knife and plastic ruler))
In Stock (ships in 1-2 business days)
6 x 3 in. Round Pan
8 in. Cake Circle
Fanci-Foil Wrap
food-safe scissors
Tape
12 in. Angled Spatula
Plastic ruler
Toothpick
12 in. Disposable Decorating Bags
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.