Ruffle Tower Cake


  • 1 recipe Tender Lemon Cake
  • 1 recipe Swiss Meringue Buttercream

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 #10...

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