1st wedding cake please help!!!

Decorating By Emma M Updated 2 Oct 2013 , 6:08am by leighandre

Emma M Posted 30 Sep 2013 , 8:02am
post #1 of 9

AHi I have been asked to do my first wedding cake. Can anybody help on the best way to create the bottom tier on the attached cake picture. Would it be ok to use butter cream?? Or Royal Icing?? What tip to use? Also any advice on the best way to achieve this would be gratefully welcomed. TIA [IMG]http://cakecentral.com/content/type/61/id/3110874/width/200/height/400[/IMG]

8 replies
Emma M Posted 30 Sep 2013 , 10:18am
post #2 of 9

AI hope I have put this in the correct area. This is my first time on CC so please advise if my post should be else where.

JSKConfections Posted 30 Sep 2013 , 10:39am
post #3 of 9

Go out and google ruffle cake tutorial and watch one of those.  This is made with strips of fondant going in a circle pattern.  Good luck!!

Emma M Posted 30 Sep 2013 , 11:05am
post #4 of 9

AOh that's a surprise... Will do and many thanks :)

shanter Posted 30 Sep 2013 , 5:49pm
post #5 of 9

You can see the ruffles better here: http://thecakeblog.com/2013/04/white-on-white-ruffles.html



then add more pieces of fondant frill to fill in.

sixinarow Posted 30 Sep 2013 , 7:23pm
post #6 of 9

It takes a looooooong time and a lot of fondant. I made one similar (avatar pic) the center was a 8" and it took over 5 hours just for all the ruffles. So, be prepared for a long night and make sure you have plenty of extra fondant and a good pasta roller to save time on rolling out the strips. 

hth :)

Smckinney07 Posted 30 Sep 2013 , 7:45pm
post #7 of 9

AThey do take a long time! It's a beautiful design though, you should practice on a cake dummy since its a new method and for a wedding. It will give you an idea of what your getting into.


Here's a tutorial, the design is a bit different but you'll get the idea.

leighandre Posted 2 Oct 2013 , 6:08am
post #9 of 9

AThis can also done with buttercream piping, it is much quicker than the fondant this is how I do it...use a large rose tip. the type that is narrow at one end and wider at the other. Hold your hand at a 90 degree angle making sure the cake is at eye level when you stoop (put an inverted cake pan on your turntable) or sit on a stool. I like to use pliers to squash the skinny end of the tip a little unevenly, I find it gives the ends of the ruffle a very delicate and transparent look With the fat end of the tip facing the cake, Start with a small swirl in the middle and pipe in a graduating circle around it to make small rosettes, do this at intervals around the cake leaving lots of space between them. then simply build around each one until it is circular, you will not be able to do this in a continuous line but that's ok, you can easily just start again overlapping slightly where it broke. this technique is not meant to be perfect it is meant to look ruffly like shredded fabric. Once you have your large roses then just copy the design from the cake in the picture with that soft up and down design between the roses gradually working your way into the roses. Periodically put the cake in the fridge to slightly harden it then use the end of a small spatula to move ruffles into place. You can also fill in spaces after you have finished. This is an advanced cake for a first timer, but if you follow these instructions it will work. Good luck!

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