Lemon Ruffle Cake
Cupcake Ranking: 3 Cupcakes
This cake turned out beautiful! I didn't taste it myself, because I gave it away for a birthday cake. :) Anyway, the recepients said it was delicious. So there ya go. The ruffle was super easy and very fun. It just took a #103 tip and the whole thing was frosted in minutes. Go team. I'm excited to experiment with it some more.
12 Tbs (1 1/2 sticks) unsalted Butter, room temperature, plus more for pans
2 1/4 C sifted all-purpose Flour
2 1/4 tsp Baking powder
1/4 tsp Salt
1 1/2 C Sugar
3 large Eggs
3/4 C Buttermilk
Zest of 1 lemon
Heat oven to 350 degrees. Butter three 6-by-2-inch (I used two 9x2) round baking pans. Line with parchment; butter; dust with flour.
Sift flour, baking powder, and salt together in a medium bowl. With electric mixer, beat butter on medium-high speed until light and fluffy, 4 minutes. Add sugar; beat well. Reduce speed to medium; add eggs one at a time, beating well after each. Reduce speed to low; alternately add flour and buttermilk, starting and ending with flour. Stir in zest.
Pour batter into pans; bake, rotating halfway through, until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 15 minutes. Remove; let cool completely right side up on rack.
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.
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 (Wide part of the tip touching the cake); use swift back-and-forth motion 1 inch wide to make ruffle, pulling tip up side.
Turn cake stand slowly, piping circular ruffle over top.
Rach's tips: The cake was really easy and turned out beautiful. I highly recommend it.