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Inspired by ruffled tap pants, this cake is covered with frilly rows of white and pink frosting piped from a single bag. Three tender lemon layers make this birthday cake tall enough to show off the ribbon-candy effect of the frosting and ensure there is plenty for everyone.

Source: Martha Stewart Baby, Winter



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How would you rate this recipe?
  • rajivkumardelhi
    25 SEP, 2017
    Nice recipe Thank you so muchh. We enjoyed with this cake. It was too Delicious!!!
  • nnausheenalam
    13 FEB, 2017
    Hey martha pls suggest me how to i make sponge cake cake base actully when i make the sponge cake they were not fully spongeness little bit sticky ness so the basic tip dat u provide me
  • fetish4food
    29 MAY, 2014
    Made cupcakes with cake batter recipe and finished with ruffle frosting. Delicious and adorable. For my "little" girl's 21st bday.
  • Marilyn Santana
    5 MAR, 2013
    Look good
  • Carol Wohlwend
    2 MAR, 2013
    looks pretty
  • makinmomma
    9 SEP, 2011
    i have made this cake twice! both times i doubled it and put the batter in 3 9 inch cake pans and it turned out wonderfully! everyone LOVED it and it was quite easy to make. the second time around i did chance the frosting however and made a regular butter cream icing so i could have a thicker consistency and substituted the vanilla extract for almond extract and found it to compimaent the cake more and tasted so much better! and made the ruffles ice a lot easier.
  • christiwaldron
    14 MAR, 2011
    Made the cake with 3 - 6" rounds and the recipe was perfectly proportioned for this. I am a little sad that the cake came out slightly dense and dry. Any suggestions to remedy this? I also made a lemon curd for in between the layers - a recipe also from this website - and it came out delicious. The frosting, however, did taste VERY buttery. It had a wonderful consistency, but perhaps could use more sugar.
  • searay78
    6 OCT, 2010
    This cake is pretty and the cake portion tastes good, but the cake is dry and on the dense side and the frosting tastes like you are eating pure butter. I doubled the recipe using 8" rounds and it fit perfectly into 3 pans. Don't double the frosting, or it won't whip up right, do two recipes individually. Also, don't expect the frosting to get "fluffy" as egg whites gets more shiny
  • searay78
    6 OCT, 2010
    I made this cake using 8" rounds, doubled the recipe to fill three cake pans perfectly. The cake was beautiful, but the frosting was just like eating spoonfuls of butter (not my thing). The cake had a great flavor, but was dense and on the dry side. Doubling the frosting did not work. I had to start over and make two sets individually or it didn't whip up correctly. Also, don't expect the frosting to get "fluffy" as egg whites gets more shiny
  • antxibeibi
    26 SEP, 2010
    I used an 8" round cake pan and about 20% of the batter overflowed, it took 55 minutes to cook through and now if I cut it into 3 layers each will be about 1/2" thick. This recipe is definitely not meant to be made using an 8" pan. If I make it again I'll try it with 3-6" rounds.

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