Wednesday, February 5, 2014
Ruffle Cake Tutorial - Valentine's Day
Cake (This is a 6"x2" cake.)
Buttercream Icing (I used this Decorator's Buttercream Recipe.)*
Piping Bag with Tip #104
*Note: For a 6" cake, I used about 4-5 cups of icing. If you're making a more traditional, 8-9" round cake, and if it's taller, you need to make a double batch, just to be sure -- Especially if you're coloring the icing. (You always want to have more icing than you need because getting it the exact.same.color is really hard.)
Mark the cake for your lines. I eyeball it by dividing the top in half, half again, half again, etc. (as you can see in the photo above).
*There's also a trick you can do using parchment paper to divide the cake evenly. Martha Stewart shows you here.
* Be sure you get all the way to the top of the cake, maybe even a tiny bit higher than the side of the cake so that your top ruffle can easily meet the side ruffles.
I started with the outside ruffles and moved inward, finishing with the heart. (The heart was done with a tip #103, actually.)
Click the Links Below to See:
Buttercream Heart Valentine's Cake
Easy Fondant Heart Valentine Cake
More Valentine's Ideas and Recipes