First let me say that my picture taking skills leave a lot to be desired...... Someday when I have the time (aka - never) I will learn more and maybe buy a better camera. But for now this is all I got!!
I have seen ruffle cakes all over the Internet and on facebook and I really wanted to try one. This is an experiment after all and if I only bake and decorate what I know, then what's the point. So a pink ruffle cake it is!!
I baked a six inch chocolate cake and made vanilla buttercream. I colored my frosting pink with Wilton Gel. I wasn't sure how much frosting I would need. This technique uses a lot of frosting so I doubled my recipe and it was just enough. I had only a small amount leftover.
After my cake was baked and cooled I crumb coated it. I filled a disposable piping bag with my icing fitted with tip 104. Now I started my ruffles. You need to frost the ruffle columns with the wide part of the tip closest to the cake. I tried to make my columns all the same width. Start piping frosting and then go back and forth to get the ruffle effect. Keep completing columns until you have gone around the entire cake.
I had to be careful to make sure I kept my columns the same width, that they went straight up and down (some are a little curvy) and that I kept them close together. I didn't want to see any cake in between my columns. The crumb coating helped with this too. When I got to the top I started at the outside and did ruffles around and around until it was covered.
I think this decorating technique looks great and actually wasn't that hard. It would be perfect for a shower or birthday cake. Another one on my list of "can do's!"
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