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    Home » Blog » Video Tutorials » Themes and Occasions Video Tutorials » Wedding & Elegant

    Vintage Buttercream Ruffled Cake

    July 8, 2011 By Melissa Diamond 15 Comments

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    Elegant Ruffled Buttercream Cake Tutorial by MyCakeSchool.com!

     

    Nothing in the world of cake decorating is more beautiful to me than delicately piped ruffles. In this video tutorial, I will demonstrate how to easily achieve this vintage look with a tip 050!  This vintage buttercream ruffled cake is very simple to create with a little practice.  Enjoy the video, and have fun experimenting!

    *To see our tutorial on the cupcakes pictured above, click here!:Ruffled Buttercream Cupcake Tutorial with tip 070!

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    1. June October 3, 2012 at 5:43 pm

      Melissa you mention not moving the cake from the stand after ruffling without refridgerating. If the cake is on a cake board, ruffled and aloud to harden/crust, won't it be safe to move? I bought a similar tip 040 and want to try on a baptisim cake I am making for this wknd.

      Reply
    2. Summer March 15, 2013 at 2:01 pm

      Hi Melissa,
      I made this cake for a silver anniversary and when the cake was delivered, the ruffles fell off the side! It seemed like they just separated from the crumb coat. I used the fluffy vanilla buttercream recipe. Do you have any ideas as to why this may have happened? I'm so embarrassed! Thanks for helping me troubleshoot whatever I did wrong.
      Thank you,
      Summer

      Reply
    3. Melissa Diamond March 15, 2013 at 8:55 pm

      Hi Summer, I'm so sorry that that happened! I've never had my icing slide, but I know that we've had a couple of members in the past with similar situations when doing our other buttercream ruffled cake (the one with the standard 104 tip) -- However, if I remember correctly those were cases where cream cheese frosting was used, which is much softer. --I'm surprised that you had this happen with the fluffy recipe.

      Did you feel like the icing was softer than usual? Did it crust for you? Was it an unusually hot or humid day? When I pipe these cakes, I do make sure that the icing is connecting to thecrumb coated cake as I move from row to row (rather than just connecting to the icing above and below it which could potentially weigh the ruffles down and cause sliding). I wish that you could have seen the cake--it may have helped to figure out what may have happened. Wish I could be more help--I just haven't had this experience--but I know how heart breaking that must have been for you to hear!

      Reply
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