Bake two 8 inch cakes and let them cool completely.
Place one cake on a serving dish.
Use a spatula to spread icing on top of the cake.
Place the other cake on top of the icing and press gently to secure it in place.
Then, use a spatula to spread icing on top of the cake and all over and around the cake.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 30-45 minutes in the fridge so that the icing hardens a bit.
Place your chilled cake on a turntable.
Fill a piping bag with pink frosting and attach Wilton tip 104. 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 at a 45 degree angle.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.
TIP: Before you start to pipe each column of ruffles, use a Kleenex to wipe off the tip so that each column looks neat.
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 inwards until the top is fully covered in ruffles too. Enjoy!