Pretty, huh? The best part is, you only need 2 tips to accomplish this look!

I have seen a rose tip used to make ruffles, but I have found that the Ateco Tip 070 is absolute magic for this. Also,. I wanted to add some “lift” to my ruffles, so for this tutorial we’re also going to use a Wilton tip 12 for height.

The ruffling part is really quite easy; the tip does almost all of the work. My suggestions here are to start each row with a full bag of icing. Bag “burps” and running out of icing is not your friend here. Once you have a row of ruffles, pipe a tip 12 rope on top of the ruffle.

This rope will give you a nice ledge to pipe your next next row of ruffles onto. Now just keep alternating ruffles and rows until you reach the top ledge of the cake. If you want to continue on the top of the cake, just keep doing the same thing – ruffles and piped ropes.

That’s it! That’s all there is to it! See, I told you it was easy!

Since the time I ran across this technique, I have used it many times and I’m still surprised at how well it works!

PS – When I was taking pictures or this tutorial, I just grabbed a swatch of green fondant that was nearby. Normally you would use a piece that didn’t have a big crack running through it! ;-)

This technique works best with an all butter icing. Feel free to try it with your own recipe, but I am providing my “kids” butter cream recipe if you want to try it. It’s a little on the sweet side, but I find it very tasty and workable!

Cup a Dee Cakes Kid’s Buttercream Recipe

• 2 lbs unsalted butter, at room temperature
• 16 Cups powdered sugar (4 lbs)
• 1 TBL plus 1 tsp vanilla extract
• 1/2 tsp salt
• 1 Cup heavy cream OR light corn syrup (not nearly as good, but works)

In a stand mixer fitted with the paddle attachment add all butter, salt and vanilla to 5 Quart bowl and blend. Scrape down bowl. Add ½ of the powdered sugar in stages (put a clean dish towel over the mixer and bowl to keep sugar dust down). Add all of the whipping cream and blend. Scrape down bowl. Add the rest of the powdered sugar in stages until it is blended in. Scrape down bowl. Now whip the fool out of it on super high for about 2-4 minutes depending on the strength of your mixer. The icing will go much lighter in color, fluffier and a good spreading consistency. You should notice the icing begin to increase in volume (it will fill the mixer bowl).

You can leave the icing out of the fridge for a few days, it will be fine. Re-whip it when it’s been sitting for the best results.