I made this cake for a friend of a work colleague. She wanted a ruffled look to the cake.
I had to fight with this one. It seemed so simple, but I had problems from the start and had to re-cover the cake a number of times. the fondant would go on really well but then would sag and peel off. I think because I had the cake frozen for shaping the buttercream layer. I should have thawed it back out completely before trying to cover in fondant. The buttercream got to soft and then the fondant wouldn’t hold on properly. I think if I did this style of cake again, at this size, I’d go with ganache covering for more stability than buttercream.
I cheated on this one and used non-edible borders I got from Michaels. Normally I’d want everything edible, but I saw this and thought I had to have it to add some sparkle.
