Cake bloggers the world over have been producing versions of a ruffled cake, piped with silky ribbons of buttercream that look somewhat like traditional Christmas ribbon candy. These cakes are super pretty, but I wanted to adjust the icing to cake ratio (4" of icing is a little on the heavy side if you ask me..) so here's my alternative. Ain't it purdy?
This was a rich ginger cake (with almost 200 grams of fresh minced ginger!!) drizzled with homemade salted caramel and finished with European caramel buttercream. I probably stole 1/2 cup of batter from this cake and baked it up in cupcake form...um, hello breakfast.