After what seems to be an annual hiatus (more like winter hibernation!), we’re so excited to share our very first official cake project of 2016.
Our friend Lauren is getting married in September, and her sister approached us almost a year ago to share her vision for the surprise bridal shower cake. She requested a somewhat non-traditional cake—a layer of brownie and a layer of blondie with chocolate buttercream in between—with pink and purple ombre buttercream roses. To make Lauren’s cake even more unique, the bridal party wanted to do a cake pull: a fun Southern tradition that dates back to the Victorian era, in which small metal charms (each of which hold a different meaning) are placed on ribbons in between the layers of cake. The wedding party each pulls out one charm, and the meaning is read aloud.
We had done this once before for our friend Jackie (who introduced us to Lauren), which you can see on Razzle Frazzle Blog. Lauren’s charms came from a super cute Etsy shop called Les Bijoux d’Elise, in case you’re interested!
After we baked, filled and stacked the brownies and blondies, it was time to mix up the frosting and get to piping. We tied up the cake pull ribbons to avoid a mess and spaced out the roses so the ribbons would end up falling in between. Total coincidence, but let’s pretend we were smart enough to do it on purpose.
We first tried our hand at buttercream roses last year for yet another bridal shower cake, and we’ve quickly fallen in love with this simple but elegant cake decorating technique. The secret to perfect-looking flower coverage is putting a layer of buttercream directly onto the cake before you pipe. It doesn’t have to be thick or even fully cover the cake, but the idea is to give yourself a buffer and hide any gaps in your piping.
To really get the ombre effect, we started with a base frosting of very light pink, and added color to it as we went. We kept refilling the piping bag with the new colors as we mixed them, so it would blend with what was leftover from the previous color. Since it’s getting pretty warm out, we kept the cake in the fridge as much as possible to make sure the buttercream set and didn’t melt!
We are so happy with how Lauren’s cake turned out, and hope we get the chance to make another beautiful cake like this soon. If you want the recipes we used, check out our post on our sister site, Razzle Frazzle.