So many ribbon roses and butterflies!! This May Day cake was made for our friend and neighbor Linda for her birthday.
I started with a chocolate cake using my Devil’s Food Cake recipe, always a winner. I baked the cake in three 8-inch pans, then sliced each layer in half to make a tall six-layer cake. I don’t have a picture of the inside of the cake, but it is filled with Mascarpone Frosting. The outside has a light crumb-coating with American Buttercream to create a naked cake look.
Ribbon roses are actually very easy to make. Each rose is made on a small square of wax paper using a flower nail and a #104 decorating tip. I made the roses a couple of days ahead and froze them so they would be easy to work with. Using the same American Buttercream as the outside crumb-coat, about one-third of roses are left the natural buttercream color, and the remainder colored with AmeriColor Soft Pink, some lighter and some with more Soft Pink color to make a darker pink. The leaves are colored with AmeriColor Leaf Green, and made with a #352 leaf tip.
I wasn’t originally planning to add a drip, but the cake was seeming just a bit too “naked.” The drip is a white chocolate ganache made with a combination of Guittard Vanilla melts and Merckens pink melts.
On a side note, the perfect white chocolate ganache for making a drip cake is 1 cup white chocolate or vanilla candy melts plus 1/3 cup whipping (heavy) cream. Place the chocolate in a medium-sized mixing bowl. Then heat the heavy cream in a saucepan on your stove-top over low heat just until the cream is starting to simmer and bubble, then remove from the heat and pour over the chocolate. Let the mixture sit for 30 to 60 seconds to allow the chocolate to soften, then stir gently to thoroughly mix. Let the ganache cool to room temperature before using.
Now onto the butterflies, I think they turned out really pretty. I used Marshmallow Rolled Fondant, rolled thin and cutout with a small butterfly cookie cutter. Gently fold up the wings to the position you want and sit each butterfly in a folded piece of cardboard or egg carton to let dry at least over-night or longer. Once dry, I used various colors of luster dust mixed with a bit of clear alcohol and “painted” each butterfly. I know many people use a clear vodka for the alcohol, but I prefer something that tastes better and use clear Creme de Cocoa. Yum!