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How do I get this textured icing?

post #1 of 15
Thread Starter 

Does anyone know what tip I should use to get this type of texture?   Its not the best picture but looks like it is a little spikey.

Thanks!

 

 

 

 

textured cake.docx 43k .docx file
post #2 of 15

It is a white ruffle cake. Use the rose tip.

post #3 of 15
Thread Starter 

Thats what I was origianlly thinking but I think it looks more spikey than smooth.  I don't know how to get the spike look.

post #4 of 15

I don't think it is spiky. Just a bad pic. When you google image it, it says white ruffled wedding cake. I made one from buttercream and it looked like that.

post #5 of 15
Thread Starter 
Ok thanks. I will give it a try. Which tip did you use? Any suggestions or tips. This is the first time I'm doing this style.
post #6 of 15

I am pretty sure I used tip 104 but you can use any rose tip. It just depends on the size you want the ruffles. I started at the bottom of the cake. I held it perpendicular to the cake with the skinny part facing up and went around the whole cake, doing one layer at a time.

post #7 of 15
It looks more like it's fondant. You roll out an inch wide strip and use a ball point tool to fan or spread the fondant to achieve a fan/lace look to it and wrap it around the cake layer by layer.
post #8 of 15
Quote:
Originally Posted by Transformergirl View Post

It looks more like it's fondant. You roll out an inch wide strip and use a ball point tool to fan or spread the fondant to achieve a fan/lace look to it and wrap it around the cake layer by layer.

It may be but it ends in the same type of result. Everyone here prefers buttercream so every cake I have done thus far has had buttercream.

post #9 of 15

It looks like buttercream to me, and I would bet on it. It is just a 103 or 104, and you use the thin side up, and go around the cake, squeezing lightly and jiggling. Then do another row, and repeat until your cake is covered in spikey, jiggly rows of buttercream. That is all there is to it.

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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #10 of 15

I was closing tabs and my 9 year old saw that cake and asked me if it was made with "the rose tip", lol. Her future is so bright....

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #11 of 15

that one looks like fondant to me. but yes, if you're doing it with buttercream make sure its a stiff buttercream and start at the top row and go down.

post #12 of 15
Quote:
Originally Posted by bittersweety View Post

that one looks like fondant to me. but yes, if you're doing it with buttercream make sure its a stiff buttercream and start at the top row and go down.

Why would you start at the top if it was buttercream? When I did it, I started at the bottom. The ruffle was pointing towards the top of the cake. Not the bottom.

post #13 of 15

If you start at the top, you can overlap row 2 a bit over row 1, row 3  bit over row 2, etc. so the ruffle edges are closer together.

There. Their. They're not the same.

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There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

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post #14 of 15
Quote:
Originally Posted by shanter View Post

If you start at the top, you can overlap row 2 a bit over row 1, row 3  bit over row 2, etc. so the ruffle edges are closer together.

Wow. I must have had a brain fart there. I did start from the top when I did mine. lol. 

post #15 of 15
Quote:
Originally Posted by shanter View Post

If you start at the top, you can overlap row 2 a bit over row 1, row 3  bit over row 2, etc. so the ruffle edges are closer together.

this

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