Ingredients
1 recipe Tender Lemon Cake
1 recipe Swiss Meringue Buttercream
Directions
1. Trim bottom layers; stack on cake round,
with 3/4 cup buttercream spread over top of each. Add top layer; spread 1 cup
buttercream over entire cake. Refrigerate 40 minutes until firm. Tint half
remaining buttercream pink.
2. Place cake on rotating stand. Lay flat a
12-inch pastry bag with #103 tip. Fill half of bag from tip to top with pink
buttercream, other half with white. Hold bag vertically, slot of tip
perpendicular to cake; use swift back-and-forth motion 1 inch wide to make
ruffle, pulling tip up side.
3.
Turn cake
stand slowly, piping circular ruffle over top.
credit to : marthastewart.com
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