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
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.
