When I think of a classic cake, I see ’80s buttercream ruffle cakes. To be honest, I used to not like these vintage style cakes that much. But seeing frilly cakes in fun colors really brings them to life. The power of color!
This type of cake can be made with a variety of piping tips. I show you how to make this cake with five tips:
- tip 32
- Tip 844
- Tip 6B
- tip 70
- Tip 125
You can buy a icing tip set here.
To use piping tips:
First you need a buttercream that will hold its shape. Basically, these ruffle cakes are made using the shell technique with the 32, 844, 70, and 6B tips.
Lace 125 is a petal lace and is used to make the ruffled swags on the sides of the cake.
Shell technique:
Hold your piping bag at a 45 degree angle. Squeeze the pouch and gently release the pressure before pulling off the tip. This movement creates the bowl.
Repeat the movement, beginning each shell at the end of the previous shell.
Ruffle Swag Technique:
Hold your piping bag at a 45 degree angle, with the wide edge against the cake. Apply pressure to get the buttercream to come out.
When the buttercream falls out it creates a rippling effect.
Splash on the cake:
After your cake is glazed it’s time to add the shells and frilly tails. First make a stencil on the cake. I did this using a circle shape to print on the sides of the cake. This will ensure the shells and garlands aren’t too crooked.
Follow your lines and add more until you are happy with the design. Add a few shells vertically (between garlands) to give it a more classic look.
This cake is so classic, it suits any celebration. I hope you try! xoRen
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