Saturday, March 3, 2012

Ruffles! (How to Make Them Out of Icing)


I love that every cake I do is an experiment for me right now. This week, I got to experiment with making ruffles out of icing. Can I just say that I love ruffles! On everything - clothes, chips, and now on cake!

And what better way to try out ruffles than on a lingerie cake? I have made one once before so this time I wanted to do it a little bit differently.

What you need:
  • A cake to decorate 
  • Prepared icing
  • Pastry bag, and most importantly a
  • Wilton tip #402, 403, or 406 (depending on what size ruffles you want) Hint: you could also use the #104 petal tip.
How to do it:
  • Cut the tip off of the piping bag and place the tip into the bag where only the top of the tip is showing out of the bag
  • Fill the bag about half way to 2/3 full of your prepared icing and twist (this gives you a good grip on the bag to squeeze)

  • Place your tip at a 45 degree angle just above the surface of the cake. 
  • Gently but firmly squeeze your icing out of the tip while making a small up and down motion. 
It took me a couple of practice runs before I got the hang of it - but I loved the way it turned out! I will definitely be using this tool and technique again!

Here is a picture of the cake I did this week using this technique along the outer edges of the cake.


I would love to be able to make a 100% ruffled cake like Martha Stewart's Ruffle Cake. It is gorgeous!! 

Ruffles! (How to Make Them Out of Icing)

I love that every cake I do is an experiment for me right now. This week, I got to experiment with making ruffles out of icing. Can I just say that I love ruffles! On everything - clothes, chips, and now on cake!

And what better way to try out ruffles than on a lingerie cake? I have made one once before so this time I wanted to do it a little bit differently.

What you need:
  • A cake to decorate 
  • Prepared icing
  • Pastry bag, and most importantly a
  • Wilton tip #402, 403, or 406 (depending on what size ruffles you want) Hint: you could also use the #104 petal tip.
How to do it:
  • Cut the tip off of the piping bag and place the tip into the bag where only the top of the tip is showing out of the bag
  • Fill the bag about half way to 2/3 full of your prepared icing and twist (this gives you a good grip on the bag to squeeze)

  • Place your tip at a 45 degree angle just above the surface of the cake. 
  • Gently but firmly squeeze your icing out of the tip while making a small up and down motion. 
It took me a couple of practice runs before I got the hang of it - but I loved the way it turned out! I will definitely be using this tool and technique again!

Here is a picture of the cake I did this week using this technique along the outer edges of the cake.


I would love to be able to make a 100% ruffled cake like Martha Stewart's Ruffle Cake. It is gorgeous!! 
 

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