I decided to make an old fashioned Victorian styled cake for my Mom's birthday! She appreciates a beautiful buttercream design, and I'd always wanted to give this a try. The flavor of the cake is what I call "Raspberry Delight" - layers of raspberry cake, raspberry filling, cheesecake filling, and raspberry buttercream. Such a great combo. I'm loving muted pinks nowadays (seriously, I bought pillows, curtains, and clothes in muted pink) and I thought it'd be the perfect complement to the natural raspberry color.

You'll Need:

Cake (preferably 3 or more layers, filled, and crumb coated)

Muted Pink gel dye

Piping Tips: Chefast #340, Bakery Crafts #68, Wilton #5, Ateco Tip #867

Gold bead sprinkles, Gold spaghetti sprinkles

Optional: Fresh raspberries, dehydrated raspberries

Step 1: #340

Pipe the bottom border in the style of a shell border using tip #340. This piping tip isn't easy to find, something similar would be a small star tip.

Step 2: Garland

Next I'm going for Bakery Crafts Tip #68. This is also known as a leaf tip, commonly used for piping leaves on buttercream flowers. I used this tip to pipe 3 garland style borders at the top, center, and bottom of the cake.

Step 3: Dots & Shells

Next, I used wilton tip #5 to pipe small dots along the garland style borders.

Then DecoPac #22 to pipe shells going in the same garland shape as the other borders. I piped these shells in the space leftover space. You can also see I piped one border using a flat tip commonly used for petals (toward the top of the cake).

I accented the cake with gold sprinkles.

Step 4: To Complete

Use Ateco Tip #867 to pipe tall swirls onto the top of the cake. I sprinkled some crushed dehydrated raspberries onto the swirls and topped each one with a fresh raspberry. And that completed the cake!

Follow Me: