Next month I will be making a First Communion Cake for a friend. The bottom tier is surrounded by ruffles, I have never made buttercream ruffles, ( she does not want fondant) I have the ateco tip 070, and a few of questions.
Which buttercream should I use? What consistency? What angle should I hold the tip. Any do's and dont's I need to be aware of. I have time to practice. I saw a video and it looked like you do the entire row all in one motion, how difficult is this. Piping bag in one hand, turning table with the other, should I go slow ..... fast....if I mess up can I scrape it off and redo? TIA
Start at the bottom and hold the tip thin end out at about a 45 degree angle. You should practice first, use a cake pan or a styrofoam dummy. the hardest part of buttercream ruffles is keeping them going and not ending up with edges on the ruffles where you stop and start.
yes and be sure to attach them well so they don't slip/fall off -- it's easy to get caught up in the momentum of the ruffle making and forget to focus on securely sticking them on at the same time --
I made a video--giant rose tip #127D ruffle cake:
And make sure there aren't any powdered sugar lumps in your buttercream...
Thank you everyone, I will give it a go tomorrow, I figure if I practice 15/20 mins. everyday I should get a the hang of it.
I've been practicing, managed to go all the way around......most times without messing up, still need to get the ruffles more uniform......slow and steady seems to be mode. How do you end a row neatly, when you get to end of the row? I have been using a paintbrush and water to neaten the join, is there another way? I'm having trouble posting pics, I will try again.
Try to anticipate where you need to end. When you start leave just a bit of the starting ruffle unattached/away from the cake so you can tuck the end under it. Really, I wouldn't worry about it too much. If you look carefully at the pic you are trying to 'copy' - look closely at the 2nd ruffle from the top and probably the one below it - there seems to be a bit of untidyness to it. And if it is really too much for you there is always the possibility of hiding it w/some flowers or other decoration.
Thanks K8 now I just have to remember to breathe.......... while I squeeze the bag and turn the table. lol
If the creator of that cake ever reads this I sure hope I didn't upset them w/my comment. It might just be the way/angle at which the pic is taken. It overall is a very nice cake and I'm sure no one else noticed if that is a 'hitch' in the overall pattern:)
Thank you all for your help, it is not as perfect as I would have liked, but everyone loved it and the cake was all gone, no leftovers.
.......not as perfect as I would have liked, but everyone loved it ..............
To us our cakes seldom are :) It is really nice. Love that cross topper.
Thank you, yes that's so true. I am happy with my Cross topper. The first time I stepped into a cake decorater store, I just about lost my mind. Bought so much stuff, that was 4 years ago. I finally got to use that mold, it's a brooch and I decided to use it to build the cross.
I made a deal with myself not to buy any more cake stuff, once my storage area was full. Guess what ,,,,..it's over crowded !!!!!
Oh Good Grief--that is a GORGEOUS CAKE! @Carolinecakes, quit going for 'perfect' and just concentrate on taking all the compliments with a nice 'thank you' instead of worrying about the areas that need improvement (in your opinion). Additionally, I formally forbid you from saying anything negative about that cake. It really is beautiful.
^^^ what she said
and great story about the making of the cross -- brilliant
Thank you so very much for your kind words and compliments!!!!
I could not have done it without the wonderful people on CC who are always sharing their knowledge and giving great support .