The Ruffle Policy

Ruffled dresses/clothes are the bane of my existence, thus I have a strict NO-ruffles policy.

Except when it comes to this cake.

This cake brought out the inner girly in me. I don’t think I’ve ever had anything more pink and ruffly. 

Growing up, I felt like I was raised as boy. Let me explain. 

The first toy I can remember playing with was… a train set. Most girls would get dolls or a tea set or something. 

My first bike was… black with red letters and flames. No basket in the front, and no frilly tassles on the handlebars.

For my first day of school, my dad got me… a black backpack. My mom pulled him aside and I heard her tell him to exchange it for a pink one.

Something tells me that my dad wanted a boy. Good thing my brother came along 3 years after.

If my brother didn’t exist, I would probably still be playing the role of a son and would not have made this cake. 

This cake, oh where should I start describing?

It’s a 3 layer chocolate cake filled with a rich chocolate buttercream and smothered with vanilla swiss meringue. 

My brother hovered over me when I was taking photos, asking when he could have a slice. Or two. 

As I was editing the photos, my friend beside me kept making drooling sounds. 

Another friend said she actually OD’d on sugar from eating this.

If you’re not craving for cake by now, I’m at a complete loss for words. 

Pink and Ruffly Chocolate Cake

Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk 
1 cup strong black coffee 
1/2 cup vegetable oil
1 teaspoon vanilla extract

 1. Heat oven to 350°F. Grease and flour 3 8-inch round baking pans.

2. In a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.

3. In a separate bowl, combine eggs, buttermilk, coffee, oil and vanilla. Pour this mixture into the dry ingredients and beat the batter for about 2 mins until well combined. The batter should be runny.

3. Bake 25 to 35 minutes for round pans or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. 

Rich Chocolate Buttercream:
6 ounces semisweet chocolate, coarsely chopped
1 cup unsalted butter, at room temperature
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar, sifted

1. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

2. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolks and vanilla, scraping down the sides of the bowl. At low speed, slowly beat in the confectioners’ sugar. Slowly beat the cooled chocolate into the butter mixture until just combined. 

Vanilla Swiss Meringue:
5 large egg whites (~30g each–total ~150g)

1 cup plus 2 tablespoons superfine granulated sugar (I just used regular granulated sugar)
1 cup unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt

1. Get a bowl that is free of grease and water. Add egg whites and sugar,  then simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

2. Whip the mixture with an electric beater until it is thick, glossy, and cool. While mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. Curdling will  happen in between, just keep mixing, do not freak out. Add vanilla and salt, mix well. 

Makes about 5 cups of frosting.

Keep in airtight container in refrigerator for up to one week. When you need it, bring to room temperature by setting it on the counter and rewhipping it until it reaches the satiny smooth texture again. 

Inspiration: Sweetapolita

Sources: Chocolate buttercream adapted from Ina Garten

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16 thoughts on “The Ruffle Policy

  1. Alexandra says:

    Holy freaking crap you’re amazing! I’m officially dubbing you cake decorating and cake making queen, this looks phenomenal!! :D

  2. Patty says:

    Holy cow you are a SUGAR GENIUS. Seriously! When are you opening your own bakery?! I’m first in line. I don’t think I could make this frosting myself, I think I’d eat so much there wouldn’t be enough for the ruffle. Looking forward to your next designer dessert Connie!!

  3. Laura says:

    OHMYGOSH this is beautiful! Almost too pretty to eat… (note:almost). :)
    Did you take those photos? They are so good.

  4. Chris Ray says:

    When are you going to open your bakery, connors!?

  5. this is so cool! You are one talented lady :)

  6. Brittany says:

    HOLY GOODNESS! This cake makes me want to scream all sorts of bad words to express my excitement. This cake is AMAZING..seriously..magazine amazing. IT looks delicious and I am sososo impressed and amazed by this. I am coming to your house since you are close enough to share this masterpiece! GORGEOUS cake!

  7. cakebrain says:

    you’re on a roll with these New Year’s desserts! I am having major cravings for cake! I love the colours pink and brown. It’s a sure winner in my household. Ruffles are so girly!

  8. andy1076 says:

    The cake addict in me was screaming “Must have cake!” as I read through this whole post, I love it lol! nice :)

  9. kalyrical says:

    I’m in class right now reading this… Firstly amazing job on the cake cause it looks FREAKING AMAZING! Secondly, I hate you for making me crave for cake in the middle of class =.= I WANT A SLICE! Or like half the cake. Or like the whole thing.

  10. Amy says:

    How on earth does one get that talent to decorate a beautiful cake like that? It looks amazing. I bet it even tastes divine, or heavenly! You seriously need to open up your own bakery..

  11. thank you everyone! im smiling so hard that my face is about to break LOL

  12. kyleen says:

    I know exactly how you feel about the whole treated as a boy thing. I’ve got two brothers and a male cousin all living under the same roof with my parents and… there’s just way too much testosterone in here.

    But this cake? Totally girly and pretty . Next time I make one of them a birthday cake, they’re getting pink icing!

  13. [...] 1. Pink and Ruffled Chocolate Cake [...]

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