OK, so you remember
those buttercream ruffles from last week? And you wanted to know exactly how they're done, right? OK, well, this is the method that I figured out, and they are much easier than you think! Let's start with an image of the technique, almost completed:
Pretty, huh? The best part is, you only need 2 tips to accomplish this look!
I have seen a rose tip used to make ruffles, but I have found that the
Ateco Tip 070 is absolute magic for this.
I wanted to add some "lift" to my ruffles, so for this tutorial we're also going to use a
Wilton tip 12.
The ruffling part is really quite easy; the tip does almost all of the work. My suggestions here are to start each row with a full bag of icing. Bag "burps" and running out of icing is not your friend here. Once you have a row of ruffles, pipe a tip 12 rope on top of the ruffle.
This rope will give you a nice ledge to pipe your next next row of ruffles onto. Now just keep alternating ruffles and rows until you reach the top ledge of the cake. If you want to continue on the top of the cake, just keep doing the same thing - ruffles and piped ropes.
That's it! That's all there is to it! I told you it was easier than it looked!!
And while you're here... Last night I submitted my first cake to the ThreadCakes contest. I would really appreciate it if you took a look and even clicked the LIKE button or left a comment! Here is the link:
http://www.threadcakes.com/entries/view/1546
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