I’m not a cake decorator. But I like cake and I like to try new things. As I mentioned before, my mom came over to play treat-making with me and she filled and stacked the cakes and put a nice crumb coating on both of them (that’s when you put a thin layer of frosting over the whole cake and chill it; it kind of “locks in” the crumbs, making it easy to frost). It was so much fun to have a friend in the kitchen while I decorated cakes into the wee morning hours.
I had seen a few ruffle cakes out there and you know I love me ruffles on just about anything, so I thought I’d give it a try on cake. This cake was a three-layer, 7-inch chocolate cake with rasberry filling. I had wanted to frost it with my new favorite strawberry frosting recipe, but I didn’t think there was a chance that the soft frosting would hold up in the warm outdoors. The image of drinking the cake with straws put my mom and I into a fit of 2 am giggles that nearly woke the house. I decided to try making Swiss Meringue Buttercream and I resorted to Martha Stewart once again for a recipe. The frosting turned out decadent. It piped beautifully, tasted delicious, and held up all the way through the party.
I will definitely keep that recipe in my back pocket for future projects that require detailed piping. for demonstration purposes, I did up a little tiny cake (and no crumb coating)….so….to do the ruffles, I used tip no. 104.
I piped it with the narrower side toward the cake and the wider side toward me. Working in vertical columns, I just piped from bottom to top, back and forth.
The resulting colums are very flowy, soft ruffles (droopy ruffles?). You can also turn the tip with the wider side against the cake and the narrower side out toward you.
The result is a much more crisp, defined ruffle, which I think I like even better!
We’ll see some closeups of the other cake tomorrow…I think I’m ready to check out for the night…
Comments & Reviews
Elizabeth (Blue Clear Sky) says
Your cake is gorgeous! I have that tip too, and will have to try out your technique some time.
Kadie says
How cute is this!? I am going to try this for sure! I love ruffles and what is better than ruffles you can eat!
Deanne says
So beautiful, I am not much with a piping bag, I think I would have to practice lots to be able to do this.
Jenn says
This turned out amazing!
Ami w/AliLilly says
OH MY GOSH!! This cake is fabulous! I love it!!
I’m your newest follower!! Would love to have you stop by! 🙂
Ami w/AliLilly
Erin says
You can’t tell ME you’re not a cake decorator! 🙂
Absolutley beautiful….I can decide which one I like better, the ruffles or secret garden…both are splendid!
Oh, My Darling says
Wow! Major kudos on the ruffle cake!
Jess@Balancing The Dream says
I think you have just inspired me to make my daughters birthday cake myself!!! Just the title of your post makes my mouth water!! You did an amazing job!! Thanks for sharing this!! 🙂
Tanya says
It never even occurred to me that you could apply icing vertically! The ruffles are so pretty!
Kathryn Michelle Jenkins says
that is gorgeous and lovely. wow! I am super impressed and wanting to try it but very nervous I would fail…lol, we’ll seee…
kathryn
http://www.thedragonsfairytail.blogspot.com
twitter: kathblogger
Sixty-Fifth Avenue says
I am just in awe of you! That is the prettiest cake I have Ever seen…really!!xo
Screaming Sardine says
Beautiful. That’s a work of art!Cheers,Tracy Screaming Sardine
Michele Alger says
WAY FUN! Can’t wait to do this for my girl’s 3rd bday!! Thanks 😉
Kristie says
Amazing! And I can’t wait to try that Swiss Meringue Buttercream recipe. yummy.
KJ@letsgoflyakite says
Today’s my birthday, so cake is on my mind:) I had to tell you your cake is absolutely beautiful. This must take so much patience and steadiness, and the result is all worth it.