Creating A Ruffle Wedding Cake With Buttercream Frosting

Buttercream is a classic choice for wedding cakes, and ruffled buttercream cakes are timeless, suiting many wedding styles and themes. This type of frosting is versatile and can be tailored to fit any aesthetic and theme. To make a buttercream ruffle cake, you will need a piping bag, a coupler, and a rose or leaf tip. Fill the bag with buttercream frosting and place the thicker end of the tip against the cake at a slight angle, with the opening downward. Move the tip back and forth to create the ruffle effect. You can also use a turntable to turn the cake slowly while piping the ruffles. It is important to work in a cool environment as soft frosting is difficult to pipe with.

How to make buttercream

Buttercream is a classic choice for wedding cakes and can be tailored to fit any style, aesthetic, and wedding-day theme. It is created by combining butter, powdered sugar, and milk or sometimes heavy cream. Alternatively, the butter can be swapped for shortening. Italian and Swiss meringue buttercream are also popular options and are made with egg whites, sugar, butter, and water.

To make buttercream ruffles on a cake, you will need a piping bag with a rose or leaf tip (such as Wilton's Tip 104), a coupler, and a turntable. First, fill your piping bag with buttercream frosting. Place the thicker end of the tip against the cake at a slight angle, with the opening downward. You will need to move the tip back and forth slightly to create the ruffle effect. Turn the cake slowly on the turntable while piping the ruffles.

It is important to work in a cool environment as the icing can become very soft and difficult to pipe in a hot kitchen. Before decorating, it is recommended to crumb coat the cake by frosting it roughly and chilling it in the fridge. This will make it easier for the buttercream ruffles to stick. Marking the cake at intervals before piping can also help to ensure even ruffle sizes. The consistency of the frosting should be medium—not too firm or too soft.

Once the ruffles are piped, keep the cake refrigerated until ready to serve to prevent the ruffles from becoming too soft and losing their shape.

How to pipe ruffles

To pipe ruffles on a buttercream wedding cake, you will need a piping or pastry bag, a rose or leaf tip (such as Wilton's Tip 104), and a coupler. You will also need buttercream frosting, which can be coloured with food colouring if desired.

First, fill your piping bag with the frosting. Place the thicker end of the tip against the cake at a slight angle, with the opening facing downward. You will then need to move the tip back and forth slightly to create the ruffle effect. This technique may be easier to execute if you are using a turntable, as you can slowly turn the cake while piping.

For the top of the cake, start piping around the outer edge and continue working your way inwards until the top is fully covered in ruffles. It is recommended to wipe the tip with a tissue before starting each new column of ruffles to ensure neatness.

It is important to note that the consistency of the frosting should be medium—not too firm, but also not too soft. If it is too soft, it will be difficult to pipe. To prevent this, avoid working in a hot kitchen, and chill the cake after applying a crumb coat of frosting.

Choosing a colour scheme

Start by considering the overall style and theme of your wedding. If you have already chosen a colour palette for your wedding, you may want to use the same colours or complementary shades for your cake. This will help to create a cohesive look that ties your cake into the overall wedding décor.

Buttercream is naturally white due to the butter and powdered sugar used in the recipe. However, you can easily add a pop of colour to your cake by tinting the buttercream with food colouring. If you want to incorporate multiple colours, consider creating an ombre effect, using varying shades of the same colour, or trying out a rainbow pattern. For a more subtle approach, you can opt for shades of greys and tans for a neutral cake that still stands out.

When selecting colours, think about the mood and atmosphere you want to create. Pastel colours like blush, peach, and mint green can create a soft, romantic feel, while bolder colours like orange, pink, and yellow can add a fun and modern touch. If you're having a beach wedding, consider incorporating coastal shades like white, aqua, and coral. For a vintage-inspired wedding, a buttercream cake in shades of blue or green with gold accents can be a charming choice.

Don't be afraid to mix and match colours to create a unique design. You can even opt for a different colour for each tier of your cake. Just remember to choose colours that complement each other to avoid a cluttered look.

In addition to the buttercream, you can also add colour to your cake through decorations. Fresh flowers, fruits, and greenery can be used to enhance your chosen colour scheme while also adding texture and a natural touch. Sugar flowers and leaves are another option for decorations, allowing you to customise the exact colours and details.

Lastly, consider the flavour of your cake. For example, if you're having an apricot or blood orange-flavoured cake, a touch of colour from the cake itself can be a fun surprise for your guests.

Preparing the cake

To make a buttercream ruffle wedding cake, you'll need to start with a cake that's at room temperature. It can be any flavour you like, but a classic choice is chocolate. You'll also need to prepare buttercream frosting by combining butter, powdered sugar, and milk or heavy cream. If you're short on time, you can use a cake mix and store-bought frosting. However, it's important to chill the store-bought frosting in the fridge for about 30 minutes to achieve the right consistency.

Once your cake and frosting are ready, it's time to assemble the cake. Place one layer of the cake on a serving dish and use a spatula to spread a layer of icing on top. Gently place the second cake layer on top and press down slightly to secure it in place. Next, spread icing all over the cake, covering the top and sides. This layer of icing doesn't have to be neat, as the ruffles will hide any imperfections.

After icing the cake, chill it in the fridge for about 30-45 minutes to allow the icing to harden slightly. This step is important to ensure that your ruffles stay in place and don't slide down the cake. While the cake is chilling, you can prepare your piping bag by filling it with the buttercream frosting. For buttercream ruffles, you'll need a rose tip, a coupler, and a pastry bag. If you're a beginner, you can use Wilton's Tip 104, also known as the "leaf tip," which only requires one decorating tip.

Once your cake is chilled and your piping bag is ready, it's time to start piping the ruffles. Place your chilled cake on a turntable, if you have one, as it will make it easier to pipe the ruffles. Hold the piping bag at a 45-degree angle and start squeezing, moving the bag quickly from right to left while gently moving upwards on the cake. This will create columns of ruffles. Before you start each new column, wipe the tip with a Kleenex to ensure that each column looks neat.

For the top of the cake, start piping around the outer edge and work your way inwards until the entire top is covered in ruffles. Remember to take your time and work slowly and steadily to ensure that each column of ruffles is neat and properly aligned.

Decorating the cake

To decorate your buttercream ruffle wedding cake, you will need a piping bag, a rose or leaf tip, a coupler, and a turntable. If you want to add colour to your frosting, use food colouring. You can also add fresh flowers, fruits, or greenery to your cake.

Firstly, fill your piping bag with buttercream frosting. Place the thicker end of the tip (rose or leaf) up against the cake gently at a slight angle, with the opening facing downward. You will need to move the tip back and forth slightly to create the ruffle effect. Turn the cake slowly on the turntable while piping the ruffles.

For a tiered wedding cake, crumb coat the cake and then apply the same technique to the larger cake. You can also use a butter knife to mark the cake at intervals and then pipe your swags, making it easier to ensure each stack is about the same width.

To create an ombre design, use varying shades of the same colour frosting, starting with the darkest shade at the bottom and gradually getting lighter towards the top.

Remember to chill your crumb-coated cake before decorating, and keep the decorated cake refrigerated until serving. This will ensure the ruffles hold their shape.

Frequently asked questions