Designing A Ruffled Wedding Cake: Step-By-Step Guide

Ruffle wedding cakes are a popular choice for couples as they are classic, romantic, and versatile. There are many ways to make a ruffle wedding cake, from using buttercream or fondant to a mix of gum paste and fondant. For those who want to try something different, modelling chocolate or royal icing can be used to create cascading ruffles down the sides of the cake. The type of icing used will depend on the desired look and texture of the ruffles.

How to Make a Ruffled Wedding Cake

How to make ruffles with fondant

To make ruffles with fondant, start by rolling a ball of fondant into a long, thin strip. Using a ribbon cutter or a pastry wheel and a ruler, cut strips that are around 1.5 inches wide. You can make them narrower or wider, depending on your preference and design. It is not necessary for the strips to be long enough to go all the way around the cake, as longer strips can be more difficult to handle and the seams can be easily hidden among the ruffles.

Dust a single strip of fondant with corn starch and slide a foam pad under one end of the strip. Use a ball tool to apply pressure to one edge of the ribbon, rolling it down onto the fondant and pulling away, making it thinner and causing it to curl. Work quickly, moving the fondant strip as needed, from one end to the other.

To attach the ruffles to the cake, start at the top and paint sugar glue in small sections onto the cake. Pick up the ruffled ribbons and carefully attach them to the cake, leaving the ruffled edge free and gluing the remaining flat part to the cake. Press the ruffles onto the cake firmly in small sections, adding tiny pleats to give it more dimension if desired. Continue this process all the way around the cake, adding extra pieces of ribbon as needed.

Move down about half an inch below the first ruffle and repeat the process, ensuring a good overlap. If the fondant becomes too soft, use toothpicks to hold the ruffles in place until they dry. Once removed, the ruffles will sag slightly, covering the holes, or you can use tiny dots of buttercream to cover them.

Using buttercream and a 103 tip to create ruffles

To create ruffles on a wedding cake using buttercream and a 103 tip, follow these steps:

Firstly, ensure you have the correct equipment. You will need a cake turntable, frosting bags, and a Wilton #103 petal tip. The 103 tip is a popular choice for creating ruffles, as it is the perfect size for adding dimension and texture to your cake. It is also inexpensive, so it is a great addition to your collection.

Next, prepare your cake by filling, crumb-coating, and chilling it. The crumb coat will help the ruffles adhere to the cake. Use a good consistency frosting that is suitable for decorating, such as vanilla or chocolate buttercream.

Now, you can start piping the ruffles! Hold the wide end of the 103 tip against the cake and move your wrist up and down to create graceful ruffles. Apply steady pressure to your frosting bag and vary the wave design to avoid a uniform look. You can pipe the ruffles vertically or diagonally to achieve different effects.

If you are creating ruffles on a smaller cake or cupcake, the 103 tip is a perfect choice. For larger cakes, you may want to use a larger petal tip, such as a 127, to create more impact.

You can also use the 103 tip to add ruffles as a top or bottom border for your cake. To do this, keep the wide end of the tip touching the cake and move it up and down to create graceful ruffles.

With these tips and techniques, you'll be well on your way to creating a beautiful ruffled wedding cake using buttercream and a 103 tip!

Making ruffles with modelling chocolate

Once you have your modelling chocolate, roll it out into a thin, long strip. Use a pizza or pastry wheel to cut strips of around 1.5 inches wide. You can adjust the width to suit your design. Dust the strips with corn starch and place them on a foam pad.

Now, use a ball tool to apply pressure to one edge of the ribbon, rolling it down and pulling away, thinning and curling the strip. Work quickly and move the fondant strip as needed.

To attach the ruffles to the cake, start at the top and paint sugar glue in small sections. Pick up the ruffled ribbons and attach them to the cake, leaving the ruffled edge free. Press the remaining flat part of the ribbon onto the cake, adding tiny pleats for more dimension. Continue this process all the way around the cake, adding extra pieces of ribbon as needed.

You can also use modelling chocolate to create vertical ruffles. Cut out pieces of varying widths and lengths, making one edge straight and the other with a slight curve, tapering the ends. Softening the edges using the back of a spoon over flower-forming foam. Keeping the straight edge flat on the counter, lift the curved edges and mould them into the desired ruffle shape. Leave to set, then attach to the cake with a paintbrush dipped in vodka.

Using a mix of fondant and modelling chocolate

Prepare the Cake Tiers:

• Bake your cake tiers in the desired sizes, ensuring they are completely cooled before decorating. For a stable wedding cake, it is recommended to use a denser cake recipe and a cake board between each tier for added support.
• Cover each cake tier with a thin layer of buttercream or ganache to create a smooth surface for the fondant. This will also help the fondant adhere to the cake.

Create the Ruffles:

• To make the ruffles, you will need a mix of fondant and modelling chocolate. Fondant provides a smooth finish, while modelling chocolate adds strength and helps the ruffles hold their shape. Experiment with different ratios to find the right consistency.
• Roll out the fondant/modelling chocolate mixture into thin strips, using a pasta machine or a rolling pin. The strips should be long enough to go around the cake, but not too long as they may be difficult to handle.
• Cut the strips to your desired width. For a more delicate look, go for thinner ruffles, and for a more dramatic effect, cut wider strips.
• To create the ruffled effect, you can use a ball tool or your hands to thin and curl one edge of the strip. Start at one end and work your way down the strip, applying pressure and pulling away to create a ruffled edge.
• If the fondant mixture is too soft and the ruffles are not holding their shape, you can add a small amount of tylose powder or allow the ruffles to dry and harden slightly before attaching them to the cake.

Attach the Ruffles to the Cake:

• Starting at the top of the cake, apply a thin layer of sugar glue or buttercream to a small section.
• Carefully attach the ruffled fondant strip to the cake, pressing the flat side onto the cake while leaving the ruffled edge free. Use your hands to gently pleat and shape the ruffles as you go.
• Continue adding ruffles around the cake, overlapping them slightly and hiding any seams. Work your way down the cake, adding new strips as needed.
• If the ruffles are not adhering well, you can use toothpicks to hold them in place until they dry. Remove the toothpicks once the ruffles have set.
• Repeat this process for each tier of the cake, creating as many ruffled layers as desired.

Feel free to experiment with different colours, sizes, and styles of ruffles to create a unique and beautiful ruffled wedding cake!

Creating ruffles with gum paste

Preparing the Gum Paste:

Start by rolling out the gum paste into a thin, long strip. The ideal thickness is around 1mm, but be careful not to make it too thin and unmanageable. You can use a pizza wheel or pastry wheel to cut the gum paste into strips. The width of the strips can vary, but 1.5 inches is a good average size that works for most designs. It is not necessary to have long strips that go all the way around the cake, as shorter strips are easier to handle and the seams can be easily hidden among the ruffles.

Dusting and Ruffling:

Separate a single strip of gum paste and dust it lightly with corn starch. Slide a foam pad under one end of the strip, and use a ball tool to apply pressure to one edge of the strip. Roll the ball tool down the edge, pulling away and thinning the strip as you go, which will also create a curl. Work quickly along the strip, moving it as needed.

Attaching the Ruffles:

Starting at the top of the cake, apply sugar glue to a small section, about an inch wide, all the way around. Carefully attach the ruffled ribbons to the cake, ensuring that the ruffled edge remains free. Press the flat part of the ribbon firmly onto the cake, adding small pleats for more dimension if desired. Continue around the cake, adding extra pieces of ribbon as needed to complete the first ruffle layer.

Overlapping Ruffles:

Move down about half an inch below the first ruffle layer and repeat the gluing and attaching process. It is a good idea to have a generous overlap between each ruffle layer. If your ruffles are not holding their shape well, you can use toothpicks to hold them in place until they dry.

Final Touches:

Once the ruffles are complete, remove any toothpicks and fill the resulting holes with tiny dots of buttercream. You can also add extra decorations, such as gum paste flowers or other embellishments, to enhance the overall design.

Creating gum paste ruffles for a wedding cake requires patience and practice, but the result is a stunning and elegant cake that will surely impress.

Frequently asked questions