Step 1 : Bake your butter-pecan cake mixture in an 8" pan. Allow it to cool in the pan for 10 mins and then move it to a cooling rack. The cake may not be completely cooled when it is removed from your pan. Thats alright, you just dont want the cake to stick to the pan. After your cake is completely cooled, tort your cake. If you want to take it up another step, add a filling inside. To compliment the taste of this cake, I used a rich strawberry filling to go with my pink ombre decoration. If you dont plan to add a fillin, thats alright too. Instead, add a few spoons of sugar water (4 tbsp of water : 1/2 tsp powdered sugar) to keep the cake inside moist.
Step 2 : Ice your cake and set it aside in the freezer for 10 mins. The best part about this cake is that, your icing doesn't have to be perfect (not even close to how it looks in the picture below), as you would be doing a fondant ruffles on top.
Step 3 : Spray a little water around the icing so that the fondant sticks to the cake. Choose your color pallete, (white, light pink, pink, hot pink) and color your fondant into those 4 different colors. (Ensure that the fondant is stored in an air-tight container until you finish decorating)
Step 4 : Starting from the hot pink, roll each color fondant using a 9" rolling pin, cut out thin ribbon strips. Using a ball tool and foamer, ruffle the edges of the ribbon. Carefully lift the ruffled ribbon and place it around the cake, keeping intact and adding more ruffled effect along the way. After two layers of hot pink color, repeat the same for the next lighter color. Once you finish ruffling up the side, start once again with the lightest pink ruffles on the top and progessively to darker pink ruffles. Finish it with a ruffled flower at the centre. And viola.. That's it !