Pas de Deux Blush Pink Ruffled Ombre Layer Cake
 
 
Ingredients
  • Angel Feather Icing:
  • 2 egg whites
  • 3/4 cup sugar
  • 1/3 cup corn syrup
  • 2 tablespoons of water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla (I used almond flavoring)
Instructions
Icing
  1. Put everything except the vanilla into the top of a double boiler (or in a large metal wide-mouthed mixing bowl) with boiling water beneath. Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks. Remove from heat, add flavoring, and keep on beating until it is thick enough to spread easily. Allow to cool slightly.
Assembly
  1. ** If you made the Simple White cake, you may wish to slice off the rounded “tops” of each layer of cake. It removes some of the “brown crumb” color in the cake and helps the layers to stack flat. I didn’t have this problem with the Snow White Vanilla Birthday Cake recipe.
  2. Dollop a small bit of icing on the bottom of your cake plate to hold the first layer in place. Lay down the darkest pink layer first. Spread with icing and add the next darker shade layer. Repeat until all layers are stacked. Cover the enter cake with a coating of icing on top and all around the sides.
  3. I've included a link below this for a Video demonstrating the ruffling technique.
  4. Using a Wilton petal tip (mine was quite small, #104 or #123) fill the pastry bag with icing and ruffle, beginning at the bottom of each layer. Pipe up the sides until reaching the top. Repeat as desired.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/01/24/pas-de-deux-blush-pink-ruffled-rainbow-layer-cake/