Finally I tried my hand at a Ruffle Cake. After much research (ie Googling) I decided to do the fondant version. There is another way, using Swiss meringue buttercream, but it takes a lot more control and patience so I’d like to try that when I have more time (and in a very good mood!).
I always use my favorite chocolate sponge for special cakes, filled with layers of dark choc butter cream or ganache but thought this pretty cake needed something more romantic and unusual to match the decor. A few weeks I ago I made this amazing Coffee Chiffon Cake, and fell in love with the texture. Replaced the coffee with a cup of rose water, and filled the layers with a white chocolate butter cream, which worked together beautifully. You could taste the prettiness in every bite!
Butter and white chocolate for the frosting. 
Light and fluffy! 
