Blueberry Ruffle Cake

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!

This post is linked up at:

      Sugar & Dots What I Whipped Up Wednesday

      We Are That Family Works for Me Wednesday

Jump on over to these pages to find lots of other fun posts!