It's so pretty! The whole process was super easy and I wanna share with you how to do it in case you want to make one for your holiday celebrations!

I needed to come up with a design for a two tiered cake that was going to be used for a family Christmas photo shoot at the very talented, Richardson's Studio. The shoot was going to get messy and required "a lot of icing!"... that was part of my inspiration! The other part was from one of my favorite 'baker bloggers' Amanda over at 'i am baker', love her stuff! I stumbled upon this beautiful technique of 'Ruffling' your icing...

{I made a whippy vanilla buttercream for the grand event...I used a delish recipe from Sweetapolita. You won't be disappointed if you try it.}

{Then, I crumb coated the cake...and usually do a crummy job at it, hehe}

Then I put on my favorite apron of my moms, and went to ruffle work! {I probably should have put this on when I was mixing the cake, baking, making the icing...so really I just wore it to cover up my messy ivory shirt}

{I ruffled from bottom to top using a #104 piping tip. The icing bag is held vertically and the large end of the tip is slightly touching the cake as you pipe back and forth up the side of the cake. I watched a tutorial before I began, it really helped! I'll link it below. Also, chill your cakes at least 30 min. before decorating.}

{I added a little bit of love on the back of the cake}

{Ta-da!}