Creating A Ruffle Rose Wedding Cake: Step-By-Step Guide

Ruffle rose cakes are a popular choice for weddings, with their intricate and elegant designs. While they may look difficult to create, making a ruffle rose wedding cake is surprisingly simple and just takes some time and patience. This guide will take you through the process step-by-step, from preparing your fondant or buttercream to assembling the roses and adding those all-important finishing touches.

How to make fondant ruffle roses

Ruffle rose cakes are a huge trend in cake decorating, especially for weddings. While the design may look intricate and difficult to achieve, it is quite simple to create. Here is a step-by-step guide on how to make fondant ruffle roses:

Firstly, cover your cake with fondant and set it aside. It is recommended to stack the cake up high so that it is at eye level, as it will be easier to work on the cake without straining your neck.

Next, roll out a small handful of fondant until it is thin, approximately 2mm or ⅛" thick. The thinner the fondant, the better, as it will create nicer ruffles. After rolling it out, cut the fondant into strips. You can use a sharp knife or a ribbon cutter to cut the strips, which should be about 11 inches long and ½ inch wide.

Now, take one strip of fondant and place the rest under a piece of vinyl, glass bowl, or airtight container to prevent them from drying out. Using a ball tool, apply pressure as you slide the ball along one edge of the strip. This will create a nice frilled effect as the fondant becomes thinner.

Decide on the size of the flower you want to make and use a paintbrush to apply piping gel or edible glue where the first strip will be placed. Start arranging the first strip, adding more adhesive as needed. Be careful not to press the frilly edge of the fondant into the glue, as you will need that fluffiness for dimension.

Continue with your circular pattern, brushing the area with piping gel and wrapping the fondant around. It usually takes about 5 strips to create a full flower. You can fill any remaining space in the centre of the flower with a rolled piece of fondant. Use a toothpick or Q-tip to manipulate the petals as desired.

Finally, finish off your fondant ruffle rose with decorations of your choice, such as a buttercream bead border or a ribbon border. And that's it! You have created a gorgeous fondant ruffle rose. Repeat this process to make as many roses as needed to cover your cake.

Using buttercream instead of fondant

Ruffle rose cakes are a popular choice for weddings, but they can be tricky to get right. While fondant is a common choice for these cakes, you can also use buttercream to create a similar effect. Here's a step-by-step guide to making a ruffle rose wedding cake using buttercream:

Prepare your cake:

Before you start decorating, make sure your cake is ready. Bake your cake layers in advance and let them cool completely. Then, fill, crumb-coat, and chill your cake. This will give you a smooth base to work on and help the buttercream ruffles stick better.

Choose the right buttercream:

Not all buttercreams are created equal when it comes to piping ruffles. You'll want a buttercream that is firm enough to hold its shape but soft enough to pipe easily. Cream cheese frosting and vanilla buttercream are good options, but you can also use chocolate buttercream or any other flavour that complements your wedding cake. Just make sure the consistency is right.

Gather your tools:

You'll need a turntable, frosting bags, and a petal tip such as the Wilton #104 or #125. The petal tip will give your ruffles a beautiful, delicate shape. You may also want to use a toothpick or a Q-tip to manipulate the ruffles as you go.

Start piping:

Fit your piping bag with the petal tip and fill it with your chosen buttercream. Start piping ruffles onto your chilled cake, working from the bottom up. Hold the piping bag at a slight angle, with the fat end of the tip down and touching the cake. Squeeze the bag gently and move the tip up and down as you pipe to create ruffled petals.

Create the rose pattern:

Pipe the ruffles in a circular pattern, working from the centre out or from the outside in, depending on your preference. Overlap the ruffles slightly as you work your way around the cake to create a seamless rose pattern. You can also use a combination of both methods to create a unique design.

Fill in the gaps:

Once you've covered the cake with ruffles, take a step back and look for any gaps or thin spots. Use your piping bag to fill in these areas, squeezing the bag gently and moving the tip back and forth to create more ruffles. You can also use a toothpick or a Q-tip to adjust the ruffles and create the perfect rose shape.

Add final touches:

Once you're happy with your ruffle rose design, you can add some extra details. Consider piping small buttercream beads around the top and bottom edges of the roses or adding a ribbon border for a more elegant touch. Fresh flowers or sugar flowers can also be a beautiful addition to your wedding cake.

Creating a ruffle rose wedding cake with buttercream can be a fun and rewarding project. It may take some time and practice to perfect the technique, but the results will be well worth it!

Using a ball tool to frill the fondant

Preparing the Fondant Strips:

Before using the ball tool, roll out the fondant into thin strips. A mixture of fondant and gum paste can be used for this, rolled out to about ⅛" thickness or even thinner. You'll need multiple strips, with lengths ranging from 11 to 14 inches and a width of about ½ inch. Keep the fondant strips covered under a piece of vinyl, glass bowl, or airtight container to prevent them from drying out while you work.

Using the Ball Tool:

Take one fondant strip at a time and place it on a cel pad or a similar padded surface. Using the ball tool, apply gentle pressure as you slide the ball along one edge of the strip. This process will naturally create a frilled effect as the fondant becomes thinner and curls slightly. Work quickly, moving the fondant strip as needed, and continue this process for all the strips.

Tips for Effective Frilling:

• It is recommended to use a metal ball tool over a plastic one for better results.
• If you don't have a cel pad, you can use a roll of paper towels or even your palm as a padded surface.
• Work with one strip at a time to avoid the fondant drying out.
• Practice on a few strips to get a feel for the technique before applying it to the cake.

Assembling the Ruffle Rose:

Once you have frilled the desired number of fondant strips, it's time to assemble the ruffle rose. Decide on the size of the flower you want and use a paintbrush to apply piping gel or sugar glue to the cake where the first strip will be placed. Start arranging the frilled strips in a circular pattern, adding more piping gel or glue as needed. Remember not to press the frilled edge into the glue, as you'll need that fluffiness for dimension.

Continue building the ruffle rose by wrapping the fondant strips around in a circular pattern, adding more glue as needed. You can use a toothpick or Q-tip to manipulate the petals and create the desired shape. Fill in any gaps or spaces in the center of the flower with a rolled piece of fondant.

Final Touches:

After completing the ruffle rose, you can add finishing touches such as a buttercream bead border or a ribbon border around the flower. You can also use a small paintbrush to apply pearl dust or pixie/shimmer dust for an extra touch of elegance.

Attaching the ruffles to the cake

• Prepare your workspace: Before you begin, ensure that your fondant strips are covered to prevent them from drying out. You can use clear vinyl, plastic wrap, or large ziplock bags to keep them moist. Have your tools ready, including a small paintbrush for applying adhesive, a ball tool for creating frills, and a cel pad or similar padded surface for frilling the edges.
• Decide on your rose size: The first strip of fondant you attach will determine the size of your rose. Use a paintbrush to apply a small amount of piping gel, sugar glue, or tylose glue where you want the first strip to be placed.
• Attach the first strip: Gently place one of your fondant strips onto the glued area. Be careful not to press the frilly edge into the glue, as you want to maintain the fluffiness for dimension.
• Create your circular pattern: Continue building your rose by brushing the area with piping gel and wrapping the fondant strip around in a circular pattern. You can start from the centre and work outwards, or vice versa—whichever you find easier.
• Fill in the centre: Once your rose is almost full, fill in the small space in the centre with a rolled piece of fondant. You can use a toothpick or Q-tip to manipulate the petals and create your desired shape.
• Add final touches: Finish off your rose with decorative borders, such as a buttercream bead border or a ribbon border. You can also add pearl and dragee accents for a touch of elegance.
• Repeat the process: If you are creating multiple roses, repeat the above steps for each rose, ensuring that your fondant strips remain covered and pliable.
• Prepare roses in advance (optional): If you want to prepare your roses in advance, you can create them on fondant discs. This allows you to have them ready before you start assembling your cake.

Remember, the ruffle rose design may look intricate, but it is quite simple to create. Take your time and enjoy the process of bringing your wedding cake to life!

Creating a ridged texture on the fondant

To begin, you will need to prepare your fondant mixture. Roll out a 50/50 mix of fondant and gum paste to achieve a thin and pliable consistency. Aim for a thickness of about 1/8 of an inch, or even thinner if you can manage it. This thin consistency will give you nice, delicate ruffles. Once you have rolled out your fondant, it's time to cut it into strips. You can use a sharp knife to carefully measure and cut the strips, or you can use a tool like the FMM Multi Ribbon Cutter to speed up the process. Cut approximately six strips, each about 11 inches long and 1/2 an inch wide.

Now, take one of your fondant strips and place it on a Cel Pad. If you don't have a Cel Pad, you can use a roll of paper towels or even your palm as a padded surface. Using a ball tool, preferably metal, apply pressure as you slide the ball along one edge of the strip. This technique will create a natural frilled effect as the fondant becomes thinner and more delicate. Repeat this process for the remaining strips, keeping the strips you're not working on under a piece of vinyl, a glass bowl, or an airtight container to prevent them from drying out.

The next step is to decide how large you want your ruffle rose to be. Cut out a circle from fondant using a circle cutter or the wide end of a piping tip. This circle will be the base of your rose. Brush a small amount of piping gel or sugar glue onto the circle, and then start arranging your frilled strips in a circular pattern, adhering them to the base. Be careful not to press the frilly edge of the fondant into the glue, as you want to maintain that fluffy texture for added dimension.

Continue building your rose by brushing piping gel onto the area where you want to place the next strip, and then wrapping it around the base. You may need to use a smaller amount of piping gel or glue for subsequent strips. As your rose starts to take shape, feel free to manipulate the petals with a toothpick or Q-tip to create the desired look. Once you're happy with your rose, you can finish it off with a decorative border, such as a buttercream bead border or a ribbon border.

Creating a ridged texture on fondant strips is a simple yet effective way to add elegance and depth to your ruffle rose wedding cake. By following these steps and taking your time, you can achieve beautiful results that will impress your guests and make your wedding cake truly memorable.

Frequently asked questions