Oh Martha Stewart! How I love thee! That woman is so darn creative and talented. I swear she can take crap and turn it into something beautiful. Have any of you checked out all the cakes and desserts on her site?! Every time I go there, I leave inspired with ideas oozing out of my brain…lol.
I saw this ruffle tower cake on her site and it was jaw-droppingly stunning. Considering the fact that it’s so simple to make and only uses 1 decorating tip… I was amazed by how elegant it looked. I have been waiting for the right opportunity to make this cake and FINALLY made it for friends over the weekend. WOOHOO!
Just look at all those cute pink ruffles…hehe
I started icing this cake when it was really hot in the kitchen. BIG MISTAKE! My buttercream icing became a PAIN to work with. It almost felt like it was melting and not holding its “ruffly” shape. But, it’s a god lesson for next time: NEVER ice a cake in a HOT kitchen!
After all, we learn from our mistakes.. don’t we? 
I was surprised by how fast I was done decorating this cake. If you decide to make it and I REALLY hope you do, this tutorial may help:
Step 1:
Bake two 8 inch cakes and stack them on top of each other. I made a chocolate cake. You can make whatever cake you like.
Then, ice the cake in pink buttercream icing. You don’t have to be neat. The ruffles will hide all imperfections which is why I LOVE this cake!
Chill the cake for about 20- 30 minutes.
Step 2:
Place your chilled cake on a turntable.
Fill an icing bag with pink frosting and attach Wilton tip 104 (petal tip). The tip has a broad end and a narrow end. The broad end should face the cake and narrow end should be facing you.
Hold the bag in a 45 degree angle as shown in this picture.
Step 3:
Now, start squeezing and moving your bag right and left quickly while gently moving upwards on the cake and you will end up with columns of ruffles.
Continue doing this until the sides of your cake are fully covered in ruffles.
NOTE: You can see the icing starting to melt and act weirdly in this picture. Your ruffles would look much better if you don’t use a runny icing.
I added arrows in this next picture. They show the direction in which your piping bag should be moving.
Right
Left
Right
Left
Right
Left
and you get the idea 
TIP: Before you start to pipe each column of ruffles, use a kleenex to wipe off the tip so that each column looks neat.
Step 4:
For the top of the cake, do the same thing. Start piping around the outer edge of the cake and continue to work your way in until the top is fully covered in ruffles too.
and TA-DAAAAA! You are done!
I had some leftover icing so I used it to make roses on top of cupcakes. I will share how I did that in another posting
That’s all for now. Let me know if you guys try this out. I love seeing your pictures 
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