"Ruffles" wedding cakes
It's a beautiful trend - the ruffle cake! This cake was a few days of work from start to finish. 3 tiers of different cake were baked and filled and covered to make a base for the ruffles. It was so heavy, it needed to be transported in sections, and assembled in situ. The flowers on top added the finishing touch!
The bottom tier was a lemon drizzle cake with lemon curd and lemon buttercream. The central tier was a chocolate fudge cake with chocolate ganache, and the top tier was a fruit cake. The layers needed careful internal structuring to support the heavy top tier
The ruffles were rolled out of sugarpaste with added gum tragacanth for strength. Thinned and applied, length by length......
Transported in 3 separate tiers, dowled and ready, they were assembled in situ using some royal icing for extra security!
A beautiful combination of colours for the flowers, which arrived arranged by the florist, a topper chosen by the couple, and it was all completed - phew!
So, a few hours of baking, filling, covering, carefully colouring, making and applying layers of ruffles, boxing up, transporting, unpacking, assembling and adding finishing touches - it done!