Pink Ruffle Mother's Day Cake

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I have been a fan of this cake since i first saw it on Bakerella.com.  I have have come across it again and again on various food blogs, and i absolutely love the concept.  As Mother's Day was fast approaching i decided i would give this cake a shot.  I'm not great with cakes or frosting techniques, but my first attempt turned out to surpass my expectations.

Sweet Strawberry Cake (adapted from Bake or Break)

• 1 18.25-ounce box white cake mix
• 1 3-ounce box strawberry-flavored instant gelatin
• 15 ounces frozen strawberries in sugar, thawed and pureed
• 4 large eggs
• 1/4 cup canola oil
• 1/2 cup water

Preheat oven to 350°. Lightly grease/spray 2 (or 3) 9-inch round cake pans.

Combine cake mix and gelatin in a large bowl. Using an electric mixer on medium speed, beat in pureed strawberries, eggs, oils, and water until smooth. Pour batter into pans, dividing the batter equally between them.

Bake 25-30 minutes, until a wooden pick inserted in the middle comes out clean.

Cool in pans 15 minutes. Then, remove from pans and cool completely on wire racks.

Swiss Meringue Buttercream (adapted from Sweetapolita)

You will need approximately two batches to complete this cake.  The left over frosting can be frozen for up to 6 weeks.  I found an extremely helpful video illustrating the technique behind the ruffle on YouTube.

• 5 large egg whites (30g each–total 150g)
• 1 cup plus 2 tablespoons superfine granulated sugar
• 1 pound (4 sticks) unsalted butter, softened, cut into cubes
• 2 teaspoons pure vanilla extract
• Pinch of salt

Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar,  and 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.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).  Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more.

Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
Can freeze for up to 6-8 weeks.
Makes approximately 5 cups of buttercream.


-Erin