How To Make Perfect Icing Ruffles Every Time
February 11th, 2016
‘The Easiest Rose Ever‘ cutter isn’t just for making roses, you can also use it to create beautiful ruffles that cascade down the side of a cake or frill upwards. The cutter comes in three sizes so you can create small, medium and large ruffles (we have used the larger of the small set for this cake). To ensure the ruffles keep their shape, use a modelling paste such as Sattina 3 in 1.
Sprinkle your work surface with cornflour and starting with the deepest shade of lavender, roll the icing out to about 1-2mm. Cut out the paste then cut in half lengthways to create two ruffles.
Place both ruffles on to a foam pad and dust lightly with cornflour. Hold the 6″ round end rolling pin like a pencil and gently press around the outer rim of the icing (like you are drawing around the edge). This will soften and thin the icing so it becomes more delicate.
Turn the ruffle over and brush a line of edible glue along the top edge then press the ruffle lightly into position on the side of your cake. Continue in the same fashion around the cake.
Repeat this process up the side of the cake, changing to paler shades of lavender as you move towards the top. Every now and then, go back over the ruffles and use a soft brush to flick the icing up a little until it sets. To achieve a neat finish along the top edge of the last ruffle, tie a 5mm ribbon around the cake.
What we used to create these ruffles:
The Easiest Rose Ever Cutter Sets
Foam Former Pad
6″ Round End Rolling Pin
5″ Round End Rolling Pin or Ball Tool
Sugarflair Lavender Paste Colour
Sattina 3 in 1 Modelling Paste