Pink Ruffles Cake

I underestimated how much buttercream I would need for this 10" and 8" two tiered cake.  It was OVER FIVE POUNDS.  Let that sink in for a minute.  Because it is a LOT!
The cake itself is Vanilla cake with pink buttercream frosting and filling.

I found the best thing to do was to crumb coat the cake and let it sit in the fridge for about 30 minutes.  Then I used the biggest petal tip I had to create the ruffles.  It was tedious but overall an easy technique.  I think on the next one I'd like to add a large ruffled flower made of gumpaste, perhaps out of black, and perhaps add a black ribbon of some kind.