I made this lifted-tier cake for the bridal shower of my friend’s daughter. It was a chocolate sour cream marble cake (from ‘Chocolate From The Cake Mix Doctor’ book by Anne Byrne; the sour cream made it deliciously moist).
A cake decorator friend clued me in NOT to refrigerate my buttercream, but to make it fresh. I baked the cake the day before & iced it with fresh buttercream the morning of the shower. After the buttercream formed a slight crust, I used a non-patterned paper towel (Viva) & a fondant smoother to ‘iron’ my cake gently in a circular motion, first on the top and then around the sides of the cake. It worked great & was so simple! I used satin ribbon (from a craft store) and secured it in the back with a straight pin. Because the buttercream had a slight crust, the ribbon slipped around the cake beautifully & stayed grease-free!
I used a swag template (available at a cake decorating supply store) & a #87 Wilton tip to make the ruffled swags. I used royal icing flowers at the top of each swag & piped green leaves.( I haven’t had a lot of practice working with royal icing, so I purchased ready-made flowers from the cake deco supply store!)
A florist created the fresh flower cake topper & included extra flowers for me to arrange on the separator plate. Though they don’t show up in the photo, cake sparkles completed the top tier.
The guests really seemed to enjoy this cake which, in turn, blessed me!
~Soli de Gloria
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