How Do You Do This "ruffle" Technique?
Decorating By cakingandbaking Updated 10 Oct 2016 , 9:11pm by kakeladi
Hello everyone,
[postimage id="5266" thumb="900"]
Anyone have advice on how to do this "ruffle" technique? (I can't think of a better word for it...)
It appears to me that fondant or modeling chocolate was used on the cake but would it be at all possible to do this with buttercream? And if not buttercream, am I correct in thinking that modeling chocolate an option?
Thanks!
yes yes yes yes yes to all your ideas -- you'd need a large wide rose tube and I would squosh it to the thinness I wanted because those look very thin
best to you
I agree with K8. You could easily do this with the biggest rose tip in buttercream if you wanted to.
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