ajwonka Posted 22 Aug 2012 , 4:50pm
post #1 of

I love this cake:

http://cakecentral.com/gallery/2316772/deco-ruffles

She said she used a leaf tip (114).

I'm thinking I'll imprint a circle into the buttercream to create even fans but I don't have much experience with leaf tips (except for making leaves!). How do I hold it & move my wrist to get these fans?

Thanks in advance!

14 replies
EvMarie Posted 22 Aug 2012 , 5:27pm
post #2 of

That's a neat technique. If you don't get any better responses....

Maybe try practicing on the outside of a cake pan? At least it's round and you can try it out with out messing up a cake.

Seems like you'd need have to balance your elbow or wrist on something. I'm not a piper at all! I've never even TRIED to make a leaf. So, this is just my guess. Set up seems key here to be able to get the ripples and then the shape of the entire fan.

Hope it works out...

CWR41 Posted 22 Aug 2012 , 9:01pm
post #3 of
Quote:
Originally Posted by ajwonka

She said she used a leaf tip (114).




I believe she said she thought she used tip #114 (no mention of a leaf tip). It's definitely not a leaf tip because it would have a vein seam down the middle. I don't think a #114 tip exists... perhaps she's mistaking it for a tip #116 (a petal tip):
http://www.wilton.com/store/site/product.cfm?id=3E30E0EE-475A-BAC0-502138B8E73921FD&killnav=1

lovinspoonfull Posted 22 Aug 2012 , 9:18pm
post #4 of

I also think that is done with a petal tip.

jonitagordon Posted 22 Aug 2012 , 10:04pm
post #5 of

I think it's just a 104, Petal / Rose Tip. I have done something similar with that icon_smile.gif

rosa369 Posted 22 Aug 2012 , 11:11pm
post #6 of

I think that is a tip #104, the one to make roses. It must be a typo.

ajwonka Posted 23 Aug 2012 , 2:37am
post #7 of

That clears a lot up! Thanks! There's a 114 non-standard leaf tip on Wilton's site but I couldn't wrap my head around how that would work! A petal tip makes more sense! Thanks!

FromScratchSF Posted 23 Aug 2012 , 4:10am
post #8 of

I don't know my tip numbers super well, but it's done with whatever tip you'd make chrysanthemums with. The original cake was a Wendy Krommer on Martha Stewart. CWR41, you seem to know these things, is one of the tips on the link you posted a tip you'd use for mums?

ajwonka, yes map those circles out to make sure they line up properly.

Good luck!

AnnieCahill Posted 23 Aug 2012 , 11:10am
post #9 of

That is definitely no leaf tip. I own pretty much every tip in existence and I have never seen one that would produce that design. My vote is for 104.

AnnieCahill Posted 23 Aug 2012 , 11:11am

That is definitely no leaf tip. I own pretty much every tip in existence and I have never seen one that would produce that design. My vote is for 104.

AnnieCahill Posted 23 Aug 2012 , 11:12am

That is definitely no leaf tip. I own pretty much every tip in existence and I have never seen one that would produce that design. My vote is for 104.

AnnieCahill Posted 23 Aug 2012 , 11:13am

That is definitely no leaf tip. I own pretty much every tip in existence and I have never seen one that would produce that design. My vote is for 104.

CWR41 Posted 23 Aug 2012 , 2:22pm
Quote:
Originally Posted by FromScratchSF

I don't know my tip numbers super well, but it's done with whatever tip you'd make chrysanthemums with. The original cake was a Wendy Krommer on Martha Stewart. CWR41, you seem to know these things, is one of the tips on the link you posted a tip you'd use for mums?




No, mums are made with a "c"-shaped tip #79, 80, or 81.
http://www.wilton.com/store/site/product.cfm?id=3E30E4F5-475A-BAC0-59A428910513993E&killnav=1

I'd still use a petal tip for this cake.

ajwonka Posted 24 Aug 2012 , 7:01pm

That clears a lot up! Thanks! There's a 114 non-standard leaf tip on Wilton's site but I couldn't wrap my head around how that would work! A petal tip makes more sense! Thanks!

venuscakes Posted 24 Aug 2012 , 8:21pm

Hi, I would do these ruffles in sugarpaste (I beleive it is called rolled fondant in the US) that way they can be made separately and attached to the cake. you also eliminate the problem of going wrong on the cake and messing up the butter cream.

Amanda thumbs_up.gif

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