Beautiful cake! Thanks for all the tips. I would like to know what number pastry tip was used to make the piped ruffles. Also, this is not a criticism at all, but I'm glad to see the piped decorations are not perfect, although maybe they were accidentally smooshed. Makes me feel better about my own less than perfect piping skills. Another question about frosting: I've made Italian buttercream several times, but it's just too buttery for my taste buds. Is there anything in between "decorators" frosting and the meringue type buttercreams? Thanks.

• Reply