Pls Help! I've Never Seen This Type Of Ruffle Cake Done Before? Pressed For Time!
Decorating By Rachbakes Updated 24 Oct 2013 , 5:02pm by candykayne
AHello all! I absolutely adore this site! I'm new here and was just asked to make this ruffle cake? I've seen a bunch online but this one seems different. The strips seem thinner and less "worked" or frilled with. Anyone know how to achieve this look?
Also, how were those peonies on top made so life like?! Ahhh I'm in trouble! Any help would be greatly appreciated!
My apologies for any image embedding issues :/
[IMG]http://cakecentral.com/content/type/61/id/2904973/[/IMG]
Hi, I'm new here, too, but since no one has replied to you yet, I thought I'd get the ball rollin! It looks like those strips are barely frilled at all. Start at the top and work your way down.
Perhaps the flowers are real?? I've never seen any gumpaste peonies that look that good! If you want to make a gum paste peony, here is a good way to do it....
http://cakecentral.com/a/inexpensive-cutters-roses-peony-calla-lily Especially easy if you have teardrop cutters. If you are pressed for time, I'd suggest real flowers! Even roses would do fine.
Hope this helps!
Thank you so much @texascakebaker I really appreciate your response! In looking at the picture closely, you may be right. Maybe it is just thin "uneven" strips of fondant. Thanks for that link, I will look into it now!
Ps- Unrelated, I just got back from visiting Austin and fell in love with Texas 
Rachbakes, glad I could help!
Oh, yeah, it's a great place to be! You know what they say, "Texas, it's like a whooole 'nother country!" 
It's hard to tell from the pic but it looks like piped buttercream. I did something similar (pic below) but my ruffles went the opposite direction.
what i did was ice my cake in a light layer of buttercream (slightly thicker than a crumb coat) then I used large rose tip (like a 127), I put the larger end of the tip against the cake and held it at a 45 degree angle, I then spun the turn table as I squeezed the bag. For my cake I worked from the bottom up on each tier, for the cake in your pic, you would work from the top down as another poster indicated.
Good luck.
To me this looks like the ruffles were piped on with a rose petal tip (104). Wide end down against the cake and tapered end up and out, start at the top of the cake and pipe around the cake once then move down for the next ruffle so it slightly overlaps the bottom of the ruffle above it, continue until you have covered the cake (hope this explanation makes sense)
The flowers look like they could be ranunculus.
To me this looks like the ruffles were piped on with a rose petal tip (104). Wide end down against the cake and tapered end up and out, start at the top of the cake and pipe around the cake once then move down for the next ruffle so it slightly overlaps the bottom of the ruffle above it, continue until you have covered the cake (hope this explanation makes sense)
The flowers look like they could be ranunculus.
Right on both counts. You need to use a turntable (best with with a second pair of hands to turn it) while you hold the bag and squeeze.
Thank you all very much! At first glance I thought it was buttercream and then felt like it looked a bit more structural (fondant) I appreciate the clarification! I actually feel better about it being buttercream now! What a beautiful cake @nhbaker What type did you use for your buttercream if you don't mind my asking. I usually use a 50/50 but I'm thinking that I might need something more dense or stiff to hold the ruffle. @Mallorymaid thanks for the flower input!
Im wondering if I need to use straws for the tiers or not.
Wow, I love this site! Sorry if Im being a pest :D
Thank you all very much! At first glance I thought it was buttercream and then felt like it looked a bit more structural (fondant) I appreciate the clarification! I actually feel better about it being buttercream now! What a beautiful cake @nhbaker What type did you use for your buttercream if you don't mind my asking. I usually use a 50/50 but I'm thinking that I might need something more dense or stiff to hold the ruffle. @Mallorymaid thanks for the flower input!
Im wondering if I need to use straws for the tiers or not.
Wow, I love this site! Sorry if Im being a pest :D
You absolutely need to use straws or dowels for the bottom tier.http://www.wilton.com/cakes/tiered-cakes/using-dowel-rods.cfm
The buttercream for the sides needs to be soft enough to pipe, do not over-stiffen it (it will break and look bad). Try it on the side of a cake pan before you start on the real cake.
Those are real or silk ranunculus, I'm now 100% sure.
TexasCakeBaker and Rachbakes~~Welcome to the forum! Don't worry about being a pest or giving wrong advice, we are all here to help each other. Always remember, "There are no dumb questions!". This can be a delightful forum and VERY, VERY helpful. I practically lived here the first 2 years after I took my first Wilton course at Michaels craft store. You are always welcome to venture questions or guesses.
Here is a lovely 3 minute tutorial on how to make gumpaste ranunculas:
Thank you Apti! I have to say, everyone is really nice over here! I look forward to sharing and contributing. Great tutorial! @bakingirene I definitely will, this cake has to endure a 45 minute drive. I am cringing already. Delivery can be really stressful. I could also swear those flowers are not edible, but I will now make/attempt the ranunculas. Also, thank you @shanter !
I am so amazed by this site! Every time I come on looking for some help my question has already been asked and the help is always so perfect. I am attempting this cake tomorrow! Rachbakes yours turned out so lovely! I cannot wait to try it!
Thank you all!!!
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