Sunday, October 4, 2009
To give the effect of ruffles using buttercream, fill a bag with buttercream and a rose tip. The larger the rose tip the wider the ruffles will be. Start at the bottom of the tier with the wider end of the tip touching the cake. Hold at a 45 degree angle downwards and start piping. Circle the entire cake before moving up to the next row.
Ruffles can be the border on their own or a separate border may be added around it. You will notice the top of the cake is done last and as a result the rows circle toward the center making for a unique top design that can be displayed alone or with flowers.