READY IN 2½ hrs

Pink Ruffle Cake

Read Reviews (3)

"The ruffled frosting alone is a work of art, never mind the delicious Duncan Hines Triple Chocolate Cake inside." — Duncan Hines® Canada

Directions

Preheat oven to 350 degrees F.
Make Triple Chocolate Cake Mix as directed on box in two 8-inch round layers. Let cakes cool completely.
Put cake layers, uncovered, in the freezer for 20 minutes.
Empty vanilla frosting into a microwave-safe bowl. Microwave in 10-second bursts, just until frosting is soft enough to easily spread and mix.
Add pink gel paste color by dipping a toothpick into color and transferring color to frosting. Mix completely until no more white is visible in frosting. Add more color as needed.
Remove cake layers from freezer. Frost surface of bottom layer of cake, then place top layer on bottom layer. Lightly frost sides and top of whole layer cake, then place cake in refrigerator for 15 minutes.
Put remaining frosting in piping bag with petal tip attached.
Take cake back out of refrigerator. Hold pastry bag straight up and down with narrow end of petal tip facing you and wider end of the tip against edge of the cake.
Beginning at bottom of the cake, squeeze bag and move tip back and forth as you build a vertical "wall" of ruffles, one on top of the next, up entire side of the cake. When your first column of ruffles is done, start piping your next ruffle column next to the completed ruffles. Proceed all the way around cake until complete.
If you want to ruffle the top of your cake, use the same technique but tilt the piping bag at a 45 degree angle. Instead of lying on top of each other, the ruffles will overlap each other (like shingles).

Kitchen-Friendly View

PREP 1 hr
READY IN 2 hrs 30 mins

Reviews More Reviews

May 22, 2012

LOVE IT, I made this for a 3year old girls birthday and everyone loved it. The ruffles are soooooo cute.

—LisaDezz

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Jul 10, 2012

i love love love this idea!!!!! i made it twice the first time i made it pink and the second time i made a pattern of pink, yellow and orange

—Leah

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3 Ratings

Oct 18, 2012

I LOVE CAKE

—MY LITTLE KITCHEN

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Nutrition

Calories
1492 kcal
75%

Carbohydrates
228.4 g
74%

Cholesterol
159 mg
53%

Fat
64.5 g
99%

Fiber
6 g
24%

Protein
13.6 g
27%

Sodium
1229 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pink Ruffle Cake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 1492
Calories from Fat: 581

% Daily Value *
Total Fat 64.5g 99 %
Saturated Fat 18.8g 94 %
Cholesterol 159mg 53 %
Sodium 1229mg 49 %
** Potassium 51mg 1 %
Total Carbohydrates 228.4g 74 %
Dietary Fiber 6g 24 %
Protein 13.6g 27 %
** Sugars 0.3g
** Vitamin A 4 %
** Vitamin C 0 %
** Calcium 3 %
** Iron 7 %
** Thiamin 2 %
** Niacin 8 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.