Hey guys! I’m doing a circle ruffled cake soon, and was planning on adhering the ruffles directly onto some frozen buttercream, probably with some piping gel. But then I got to thinking, once the cake starts coming to room temperature, would my ruffles start to slip? I work with modeling chocolate and not fondant, if that makes a difference.
So what are huge experiences? Would I be ok with just the buttercream, or should I take the extra step and cover my cake first?
Thank you for your knowledge and experiences!
I’ve never attached ruffles to a buttercream covered cake, only fondant covered cake. But firstly I’d make the ruffles as thin as possible. The heavier they are, more chance of falling off. And I would attach the ruffles after buttercream has crusted and is firm. And I would attach the ruffles with royal icing, as once royal icing dries, it’s like cement!! Those ruffles aren’t going anywhere.
Oh, I hadn’t thought of royal icing! I may go ahead and play it safe and attach to a covered cake, since that seems to be the go-to!
Thanks! I’ll probsbly try ruffles on buttercream for a personal cake, but not for a public event cake!
You could try the ruffle/buttercream on a cake dummy. See after a few hours how everything holds up. Another thing I didn’t factor in is the weather. Don’t know where you’re situated. It’s a very cold winter where I am. And buttercream cakes are much easier to deal with then as opposed to hot and humid summer weather.
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