Ruffled Buttercream Frosting Cake

A few weeks ago, it was my beautiful friend Mrs. V’s birthday. Her amazing husband planned a fabulous day of girly activities for us ladies to celebrate her special day. We had a lovely lunch at a local cafe, followed by shopping, pedicures, and all ending in a relaxing Sunday afternoon session of canapés, cocktails, and of course CAKE! Knowing how much Mrs. V loves my cakes her husband asked if I could whip one up just for her and of course, I obliged, it was after all for the beautiful Mrs. V!

I had been dying to try out a new cake decorating method that I hadn’t had a reason to create (although all my co-works continually tell me that I don’t need a reason and that they will be more than happy to devour any test cake I create, how lovely and selfless of them). I had been drooling over the ruffle cakes that are so on-trend right now, but I couldn’t spend days working on fondant ruffles.

I jumped on YouTube to find a quick, easy, simple tutorial to follow and found a few different varieties that I quite liked. I thought that I would share my finds with you, these are just a few of the many tutorials on YouTube so if these aren’t exactly what you are after, there are many many more where these came from!

I also found this tutorial for perfectly pipe-able buttercream frosting. I found that when I made it, mine was a little on the thick side but I think that was because I didn’t beat it for long enough to aerate it and get it nice and fluffy; my poor old mixer finally gave out so I was trying to fix this by hand.

Helpful hints

  • Take it nice and slow when you are first learning, going slower means you will have more control over the bag, the frosting, and the ruffles.
  • Do not fill up your piping bag too full, as you will be going slow a full piping bag means that the frosting will sit in your warm hands for quite a while and your frosting will sort of melt a bit and make it hard to do your ruffles.
  • The 104 tip that is mentioned in the tutorials is a Wilton flower petal tip, if you want a smaller, tighter ruffle you could use the smaller Wilton 103 flower petal tip as I did.

Don’t worry too much about being perfect, ruffles need some inconsistencies to look better.
Keep the cake topper simple, let the ruffles be the show stopper.
I put the cake in the fridge for 5-10 mins after I finished piping the ruffles just to let the frosting set a little, as I had to drive the cake to the other side of town on a warm day. Above all else, have fun and enjoy the cake!

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Hello. My name is Natalie, welcome to my blog. I'm married and a mom of two small children.

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