Ruffle Cake

Ruffle Cake

October 10: National Cake Decorating Day

Islander is a member of the local cake club where she learns different decorating techniques using buttercream or whipped frosting, royal icing, gum paste and rolled fondant. Although the latter produces pretty yet pricier results on a cake, Islander still likes buttercream better. But sometimes it gets boring, so she experiments with different decorating designs once in a while.

At one cake club meeting, Islander learned how to pipe ruffles vertically and horizontally on the sides and top of a cake. She simply used a petal tip (Wilton 104) two different ways to give a cake a textured look. With a little practice, even those who do not have much cake decorating experience may be able to do this project.

Make a cake go from boring to beautiful and try a ruffle technique on National Cake Decorating Day.

Recipe

For the vertical buttercream ruffle cake

  • 3-4 round cake layers, favorite flavor
  • Buttercream frosting (enough to cover the cakes)

Directions

Bake and cool the cakes. Smear a bit of buttercream on the bottom of a cake board as an adhesive. Place one of the cake layers on the cake board. Generously spread frosting on this layer allowing some to overflow to the side of the cake. Place another cake on top of this layer. Continue layering the cakes, then crumb-coating the sides and tops. Cool to set.

Ruffle Cake

Using a petal tip (Wilton 104), pipe down with the wider end in the back and the narrow end in front. Make a back and forth motion no larger than an inch, layering zigzags of buttercream from the bottom to the top of the side of the cake. Pipe another column of ruffles next to the first one. Continue piping columns of ruffles until the side of the cake is covered.

Ruffle Cake

On top of the cake, starting from the outside and working toward the center, with the wider end of the tip facing opposite of you and the narrow end of the tip facing toward you, loosely pipe in a back and forth motion while rotating the cake turntable in the opposite direction. Continue piping the top ruffles until you reach the center. Let set before placing decorations/silk flowers on top of the cake.

Ruffle Cake

For the horizontal buttercream ruffle cake

  • 2-3 round cake layers, favorite flavor
  • Buttercream frosting (enough to cover the cakes)

Ruffle Cake

Directions

As described above, crumb coat the cake.

Ruffle Cake

Using a petal tip (Wilton 104), start at the top edge of the cake with the wider end toward the bottom and the narrow end toward the top. Make a back and forth motion to make the ruffles while turning the cake in the opposite direction. Pipe another row of ruffles beneath it. Continue piping rows of ruffles until the side of the cake is covered.

Ruffle Cake

On top of the cake, starting from the outside and working toward the center, with the wider end of the tip at the bottom and narrow end at the top, pipe in a back and forth motion while rotating the cake in the opposite direction. Continue piping the top ruffles until you reach the center. Let set before placing decorations/ silk flowers on top of the cake.

Ruffle Cake

Notes

  • Thanks to Suzy Z., a Wilton cake decorating instructor and talented cake artist, for demonstrating how to do the horizontal ruffle technique.
  • Substitute buttercream with a stabilized whipped cream frosting for a lighter weight cake.
  • Taller cakes (at least triple layers) show off the buttercream ruffles better.
  • Search our blog for more tutorials on cake decorating.

Petal Cake

Petal Cake

October 10: National Cake Decorating Day

Although Islander has taken cake decorating classes from the Wilton headquarters in Illinois, she does not consider herself an expert like the professionals in her local cake club in Texas. But she likes to learn new techniques from the more advanced members and decided to try making a petal cake herself for National Cake Decorating Day.

This blog post focuses not on a recipe but on a frosting technique. Islander baked a three-layered cake as a taller display works best to showcase the petals. After crumb-coating it, she used a large, round tip to pipe dots down the side of the cake. Then she got into a rhythm of using a spatula to swipe the petal design, piping dots and swiping with the spatula again and finishing the back of the cake with dots. She repeated this technique on the top of the cake, starting from the outside and working her way toward the center.

Frosting a layered cake in a petal design is a simple yet impressive way to decorate a cake. Try this technique for a birthday, anniversary or other special event and especially for National Cake Decorating Day.

Recipe

Ingredients

  • 3 8-inch round cake layers (any flavor)
  • Whipped cream or buttercream frosting (enough to cover the cake)

Directions

Frost the cakes and stack the layers. Crumb coat. Refrigerate at least 30 minutes to set.

Petal Cake

Pipe some dots down the side of the cake using a large round tip. Gently use a spatula to swipe lightly in one direction, wiping the spatula blade clean each time so the frosting does not stick. Move about half an inch over and pipe more dots. Use the spatula to swipe in the same direction as the others. Repeat until the entire side of the cake is done.

Petal Cake

End the back of the petal sides with dots. Pipe the top of the cake in the same manner, beginning from the outer edge. Pipe a dot, swipe it with a spatula, repeat towards the center of the cake and end with a dot in the middle. Refrigerate to set the frosting. Garnish with fresh fruits or candles.

Petal Cake

Notes

  • For this particular post about our petal cake, we made a strawberry-and-whipped cream cake and topped it with a trio of fresh strawberries. We just used a boxed strawberry cake mix and Cool Whip frosting for something fast and fabulous.
  • For another frosting technique, try decorating a layered cake with rosettes. See our photo tutorial here.

Lemon Buttermilk Poppy Seed Cake

with Fondant Daisy Flowers

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

October 10: National Cake Decorating Day

Islander joined the local cake club where members meet monthly to share tips and techniques on decorating cakes, cookies and other confections. Her cake decorating skill level is intermediate, but she is inspired by the more advanced members who make masterpieces.

To share her hobby of cake decorating with our blog readers and her fellow cake club members, Islander has posted a pictorial below on how she made a lemon buttermilk poppy seed cake and decorated it with daisies cut from fondant. When placed on a pedestal, it becomes a pretty centerpiece that gets compliments for its cuteness!

For National Cake Decorating Day, try the tutorial for this lemon buttermilk poppy seed cake with fondant daisy flowers.

Recipe

(Adapted from The Cake Mix Doctor by Anne Byrn)

For the lemon buttermilk poppy seed cake

  • 1 box (18.25 ounces) plain white cake mix
  • 1 box (3.4 ounces) vanilla instant pudding mix
  • ¼ cup poppy seeds
  • 1 cup light lemon-flavored yogurt
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 4 eggs
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 5-10 drops yellow food coloring (optional)

Directions

In a mixing bowl, combine the white cake mix, instant pudding mix, poppy seeds, yogurt and vegetable oil.

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

Add the buttermilk, eggs, lemon juice and zest. Mix well until the batter is smooth.

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

Stir in the yellow food coloring (optional). Pour the batter into two 8-inch round greased cake pans. Bake at 350 degrees F for 45 minutes, testing the cake for doneness with a toothpick. Remove from the oven and cool the cakes completely.

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

For the lemon buttercream icing

  • ½ cup (1 stick) butter, softened
  • pinch of salt
  • 1 teaspoon lemon zest
  • ½ teaspoon lemon or vanilla extract
  • 4+ cups powdered sugar, sifted
  • 2+ tablespoons fresh lemon juice, water or milk

Directions

In a mixing bowl, cream the butter with a pinch of salt. Add the lemon zest and extract. Gradually add the powdered sugar, mixing until smooth. Thin with lemon juice/water/milk to a spreadable consistency.

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

Smear a small amount of frosting on a cake board or plate to secure the bottom layer of the cake in place. Generously spread frosting on the cake. Place the other cake on top.

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

Spread frosting on the top layer and around the sides of the cake as a crumbcoat icing. Refrigerate for at least 30 minutes to set. Measure the height of the cake times two and add the eight inches (diameter of the cake) to determine the amount of fondant needed to cover it.

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

For the fondant decorations

  • Powdered sugar (for dusting the work surface)
  • Yellow fondant (for covering the cake)
  • White fondant (for making the daisies)
  • 1 tube white icing
  • 1 tube yellow icing

Directions

On a surface that has been dusted with powdered sugar, roll out the yellow fondant larger than the measured amount to about 1/8 inch thick. Carefully cover the cake with the fondant and smooth the top and sides (prick with a pin any air bubbles that remain). Slice excess fondant from the edge with a knife.

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

Trim with ribbon using a dot of icing to secure and overlap the ends. Box up the cake and refrigerate while making the fondant daisies. On a surface that has been dusted with powdered sugar, roll out white fondant to 1/8 inch thick. Cut out daisies.

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

Place the cut fondant daisy on a foam pad and lightly press down the center with the ball tool. Use the edge of a dull knife to mark light lines on the petals to give the daisies some texture (optional). Place fondant daisies on flower formers and let dry for about 3 hours or overnight. Use white icing with a round tip to randomly “glue” the daisies on the cake. Dot the centers of each daisy with yellow icing. Refrigerate the entire cake in a box and let come to room temperature about 30 minutes before serving. Place on a cake pedestal and display on a table (optional).

Lemon Buttermilk Poppy Seed Cake with Fondant Daisy Flowers

Notes

  • Although this yellow fondant-covered lemon cake with daisies design is more suitable for the spring season, subsitute it for chocolate fondant-covered spice cake with sunflowers (yellow fondant flowers with a chocolate center) for the fall.
  • Cut the fondant daisies beforehand to allow time for drying.
  • Fondant may be found at local craft stores and cake supply shops.
  • Thanks to Lisa L. for the poppy seeds from Germany.
  • Search our blog for more cake recipes.