Hi there! What piping tip should I use to achive this ruffle look on the bottom tier of this cake? I will use swiss merengue buttercream frostin.
Thank you in advance, any input is greatly apreciated
I could be wrong, but that particular cake looks like it's done with fondant, not buttercream. I have seen similar ruffled cakes done in buttercream using a #104 petal tip, though. The ruffles won't be quite as deep, if that makes sense.
I believe these ruffles have been piped. There are special nozzles for piping ruffles, but I don't know the numbers. I have seen it done with a large rose tip, as well.
Here is one type.
Sorry Sandra, I agree with LindsayH. I zoomed in and also believe the ruffles are fondant. But this can be done with a ruffle tip as well. Many tips you posted will work.
It is perfectly ok to disagree, June. I zoomed in and it looked even more like piping to me. It appears much too random and not uniform enough to be fondant. Personally, I think it would be a lot easier to do in fondant, but we all know I cannot pipe!
Well, it's just an educated guess. Picture isn't clear enough to know 100%. I've done fondant ruffles in random patterns. Actually, much easier to do that way.
To me that looks like buttercream with the ruffle piping tips from Ateco. I use these ones and get the same look. https://www.amazon.ca/gp/product/B002A30OU6/ref=as_li_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B002A30OU6&linkCode=as2&tag=httplittlecak-20&linkId=f12f0728c38e05b62ffb4fddc54d267e
I've used tips like 104 for ruffles and works fine. You just need to decide on the size of the ruffle and that would tell you which size tip. These to me look like 104 or 105, not very large.
These ruffles are tip 104 angled down. For your cake, jut angle the tip up and make multiple straight rows beginning at the top and working your way down.
Gorgeous cake, gscout73! I wish I could pipe like that!