Recipe: Raspberry Lemon Ruffle Cake This pastry is filled with light layers of cake, bright lemon curd and covered in the best raspberry buttercream. Yield: 8-inch layer cake ...

On this week's episode of "Chefs at Home," pastry chef Bronwen Wyatt makes her recipe for Vanilla-Scented Cornmeal Cake with Olive Oil Buttercream—and shares a few fun ways to decorate it.

To pipe the ruffles as in the photo, keep your cake on a turntable and place the dark coral buttercream into a piping bag fitted with a small ruffle piping nozzle (no. 050).

Yes, this cake almost does the work for you, McGarry points out. Stop right now if you're thinking, "I'm an at-home chef, so I'm not sure if I can pipe those ruffles." You have options.

Refrigerate cake until set, about 15 minutes. Spread 1 cup of buttercream over top and sides of cake. Using small offset spatula, smooth top of cake while forming a small ridge along top edge of cake.