Inspired by Martha Stewart to make a pink ruffled cake.
The Swiss Meringue Buttercream icing is also from Martha Stewart, but what really made this possible was the tutorial video from My Sweet and Saucy.
I etched little guidelines 1-1/2" apart onto the crumb coat layer of icing using a toothpick. This helped give me some confidence and allowed me to make my columns of ruffles a little more even. It wasn't perfect, but it was much easier than I feared. In case you're curious, I used a Wilton #103 petal tip.
The inside of the cake was inspired by Sweetapolita's neapolitan cake. My daughter doesn't like chocolate, though, so she asked for just vanilla and strawberry layers. I used Duncan Hines cake mix, and it turned out really yummy and not too cloyingly sweet.