This weekend, I had berries that I needed to use, again. I know, I know, what a problem to have! I decided to make a strawberry cake and I'll share that recipe in a later post.
For today, I thought I'd share how I iced the cake. I used this method because I just didn't want to worry with getting the icing smooth. Sometimes, I just can't be bothered with picture perfect icing. This is a great way to cheat! And it turned out really cute...
I first applied a crumb coat of icing to the cake. I wanted to make sure that I didn't have any cake peaking through if my ruffle lines weren't perfect.
I then used my 102 tip to pipe a stripe of icing against the very bottom of the cake. The line doesn't need to be very flat -- in fact, wiggles and bumps make it even more interesting since we're trying to make it look like a ruffle. I then worked my way up the side of the cake letting each line slightly overlap the line below it.
Once I made it to the top of the cake, I just kept on making ruffles into the center of the cake. I left an area on top to fill with blueberries. I wish that I had left even more room for them because each bite of this cake with a blueberry in it was just wonderful. I loved it!