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! 

Good luck. Royal icing is my go too for attaching most elements to my cakes. Dries fast, pieces adhere quickly and stay put. 

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.