Peggy Does Cake
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Ruffles!

Ruffles!
Ruffles!

WASC filled with fresh strawberry SMBC (lush!) and iced with a 70/30 mix of SMBC and ABC. Next time I’ll try the ruffles in just SMBC, but I was skeered. ;) I used the technique from The Sweet & Saucy Shop video tutorial, found here: http://www.youtube.com/watch?v=MHYX0qXDVy0

https://www.facebook.com/PeggyDoesCake

ruffle

11 Comments

Lesley Wright commented almost 13 years ago

Don’t be skeered! You can do it! These are the most perfect ruffles I’ve ever seen.

Lots of tutorials at: www.facebook.com/theroyalbakery

Sugar Tales commented almost 13 years ago

No, seriously Peggy, your ruffles are incredible and well…. perfect!

Jodie (https://www.facebook.com/pages/Sugar-Tales/293945807322699)

Toni (White Crafty Cakes) commented almost 13 years ago

I love this technique Peggy, but I’m skeered to try it! You make it look so perfect! I think mine would turn out a mess.

Toni, Pennsylvania, https://www.facebook.com/WhiteCraftyCakes

verjaardagstaartenbestellen.nl by Linda commented almost 13 years ago

Perfection!!

You can find me on facebook: verjaardagstaartenbestellen.nl

sasha commented almost 13 years ago

I can’t imagine you being scared!!! ha ha!!! You rock!! These are beautiful…..well done!

Sasha

www.facebook.com/thewhiteboxcakeco

sweetpeacakemom commented almost 13 years ago

Perfect ruffles! I have a question-I did a ruffle cake a while back and while i was transporting it to my sister’s party, all the ruffles shifted downward. I drove slowly, as I always do and my car was cool….Just wondering if you have any tips. I love the technique and want to do it again, but am scared to because of the event I had with the other one :D

https://www.facebook.com/sweetpeacakes79

Peggy Does Cake commented almost 13 years ago

Sweetpeacakemom: Did you use ABC (crusting butter cream) or some other kind that doesn’t crust (like SMBC or IMBC or a mixture)? The thing is, crusting butter cream ruffles (same with the “I am baker” swirly roses like this: https://www.facebook.com/photo.php?fbid=224167764287364&set=a.208495309187943.46077.159912697379538&type=3&theater) MUST be applied to a fresh, wet crumb coat so they have something to adhere to. It isn’t so much an issue with non crusting icings, because they remain wet and tacky – so you’re piping your ruffles (or roses) onto something akin to glue. But if it’s crusting butter cream and the crumb coat has crusted and dried, you’re piping your ruffles (or roses) onto a background they can’t properly attach themselves to – and they WILL fall off. Ask me how I learned this and I’ll tell you: the hard way! ;) Hope this helps!

https://www.facebook.com/PeggyDoesCake

Tea Party Cakes commented almost 13 years ago

Very nicely done Peggy! Everyone is right, your ruffles are fab! Nice straight rows.

Naomi, http://www.facebook.com/home.php#!/pages/Tea-Party-Cakes/105772839489341