Friday, April 6, 2012

How To Do Ruffles With Buttercream

I did this cake for a recent event, and it was SUPER easy. I don't know why I thought it would be more difficult than it actually was, but the whole thing took about 10 minutes, including stopping to reload the icing bag when it ran out.

I've seen cakes that have the fat vertical ruffles on the side that are done with a large icing tip, but for me that's WAY more icing than you need to have on one piece of cake. Doing the ruffles that go around the entire cake lets you avoid the unnecessary icing buildup.

To do the ruffles on the top, start with a petal tip. At the very center of the cake, pipe a circle with the wide end of the tip against the cake, holding the tip up at about a 45-degree angle. As you turn the cake, spiral the tip around so the the bottom edge of the next row fits under the row before it.

It doesn't have to be perfect, but if you're not good at staying in a general circle shape, you could mark a spiral to use as a guide on the crumb-coated cake before you start to pipe the icing on.

As you work the way around you'll end up with a bigger and bigger circle. Stop and refill the bag if you need to, then just keep going until you reach the edge.

I did the side ruffles first on this, one, but if you do them after the top you can hide the edge of the top with the top row of ruffles on the side.

To do the side ruffles, just go around the cake with the thin edge of the tip pointing up and the thick side against the cake. After the first row move down and go around again and again until you reach the bottom.

If you're not good at staying level either, you can mark off the rows on the cake as a guide before you start.

When you get to the bottom, just fill in the ruffle, or pipe a flat band around the base.

Super simple!

Kara Buntin owns A Cake To Remember LLC, custom wedding cakes in Richmond VA


k parker said...

Hi Kara, love your blog and candor! Your buttercream looks pretty firm. Would you consider selling the recipe like BeyondButtercream? I would gladly pay for it! Thanks.

Kara Buntin said...

No need to sell it, it's a basic half and half confectioner's sugar buttercream that uses 50% butter and 50% shortening. If I'm icing a cake I'll use all butter, but for piping decorations like this i just do half and half then add whipping cream to it to thin it to the consistency that i need. So it's basically 2 pounds confectioner's sugar, 1cup butter, 1 cup shortening and whipping cream or half and half to thin it to the consistncy you want.