I have a small, 2 tier (6" and 8") wedding cake coming up next weekend and need some ideas for the details. The clients have requested a cake similar to this one from Martha, and really want the ruffled/textured finish of this cake:
They would also like to include their colors which are deep red and purple and have given me freedom with the design, as long as I stay in their price range and use minimal amounts of fondant. Also the clients are two grooms, so I don't want to go too girly with flowers, but, then again the buttercream ruffles are kind of girly, so flowers aren't completely out.
Any ideas? Thank you!
There is no fondant on this cake. I believe the complete directions are in a book by Nadene Hurst.
Anyway, if you stripe the red and purple icings into the pastry bag, you can line the tip of the tube up so that you get two-toned ruffles that add some real depth to this design.