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How to make fan ruffles like this cake?

post #1 of 15
8/22/12 at 9:50am
Thread Starter 
I love this cake:

http://cakecentral.com/gallery/2316772/deco-ruffles

She said she used a leaf tip (114).

I'm thinking I'll imprint a circle into the buttercream to create even fans but I don't have much experience with leaf tips (except for making leaves!). How do I hold it & move my wrist to get these fans?

Thanks in advance!
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post #2 of 15
8/22/12 at 10:27am
That's a neat technique. If you don't get any better responses....

Maybe try practicing on the outside of a cake pan? At least it's round and you can try it out with out messing up a cake.

Seems like you'd need have to balance your elbow or wrist on something. I'm not a piper at all! I've never even TRIED to make a leaf. So, this is just my guess. Set up seems key here to be able to get the ripples and then the shape of the entire fan.

Hope it works out...
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post #3 of 15
8/22/12 at 2:01pm
Quote:
Originally Posted by ajwonka

She said she used a leaf tip (114).



I believe she said she thought she used tip #114 (no mention of a leaf tip). It's definitely not a leaf tip because it would have a vein seam down the middle. I don't think a #114 tip exists... perhaps she's mistaking it for a tip #116 (a petal tip):
http://www.wilton.com/store/site/product.cfm?id=3E30E0EE-475A-BAC0-502138B8E73921FD&killnav=1
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post #4 of 15
8/22/12 at 2:18pm
I also think that is done with a petal tip.
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post #5 of 15
8/22/12 at 3:04pm
I think it's just a 104, Petal / Rose Tip. I have done something similar with that icon_smile.gif
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post #6 of 15
8/22/12 at 4:11pm
I think that is a tip #104, the one to make roses. It must be a typo.
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post #7 of 15
8/22/12 at 7:37pm
Thread Starter 
That clears a lot up! Thanks! There's a 114 non-standard leaf tip on Wilton's site but I couldn't wrap my head around how that would work! A petal tip makes more sense! Thanks!
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post #8 of 15
8/22/12 at 9:10pm
I don't know my tip numbers super well, but it's done with whatever tip you'd make chrysanthemums with. The original cake was a Wendy Krommer on Martha Stewart. CWR41, you seem to know these things, is one of the tips on the link you posted a tip you'd use for mums?

ajwonka, yes map those circles out to make sure they line up properly.

Good luck!
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post #9 of 15
8/23/12 at 4:10am
That is definitely no leaf tip. I own pretty much every tip in existence and I have never seen one that would produce that design. My vote is for 104.

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post #10 of 15
8/23/12 at 4:11am
That is definitely no leaf tip. I own pretty much every tip in existence and I have never seen one that would produce that design. My vote is for 104.

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post #11 of 15
8/23/12 at 4:12am
That is definitely no leaf tip. I own pretty much every tip in existence and I have never seen one that would produce that design. My vote is for 104.

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post #12 of 15
8/23/12 at 4:13am
That is definitely no leaf tip. I own pretty much every tip in existence and I have never seen one that would produce that design. My vote is for 104.

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post #13 of 15
8/23/12 at 7:22am
Quote:
Originally Posted by FromScratchSF

I don't know my tip numbers super well, but it's done with whatever tip you'd make chrysanthemums with. The original cake was a Wendy Krommer on Martha Stewart. CWR41, you seem to know these things, is one of the tips on the link you posted a tip you'd use for mums?



No, mums are made with a "c"-shaped tip #79, 80, or 81.
http://www.wilton.com/store/site/product.cfm?id=3E30E4F5-475A-BAC0-59A428910513993E&killnav=1

I'd still use a petal tip for this cake.
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post #14 of 15
8/24/12 at 12:01pm
Thread Starter 
That clears a lot up! Thanks! There's a 114 non-standard leaf tip on Wilton's site but I couldn't wrap my head around how that would work! A petal tip makes more sense! Thanks!
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post #15 of 15
8/24/12 at 1:21pm
Hi, I would do these ruffles in sugarpaste (I beleive it is called rolled fondant in the US) that way they can be made separately and attached to the cake. you also eliminate the problem of going wrong on the cake and messing up the butter cream.

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