A very loose brief for a pretty two tier cake with roses in pink, for a mother’s 60th birthday. I wanted to do something a little different (as I always like to do!). A technique that I’ve used on a couple of cakes before is a ruffle effect, but previously only in chocolate. Strips of sugarpaste were thinned right down at the edges after being tinted pink, before being wrapped around the cake. When I’ve used this effect in chocolate the strips had wrapped around the entire circumference of the cake, meeting at front in the middle. This time I decided to make them shorter to give more of a petal effect.
Considering pink and pretty is not usually my favourite style, I found I that really liked the look of this cake with it’s delicate ruffles.