How To Make A Ruffle Cake With Buttercream?

Gather The Supplies. For the ultimate ombré effect,make both the cake and frosting ombré.

How do you make a cake with ruffles on it?

Bake two 8 inch cakes and stack them on top of each other. Then, ice the cake in pink buttercream icing. You don’t have to be neat. The ruffles will hide all imperfections which is why I LOVE this cake! Chill the cake for about 30 minutes. Place your chilled cake on a turntable.

What kind of frosting do you use for a ruffle cake?

You can use chocolate buttercream frosting or even healthy coconut cream chocolate frosting to make chocolate ruffle cake. Use all your leftover colored frostings from previous cakes to make a rainbow ruffle cake. Use varying shades of the same colored frosting to make an ombre ruffle cake.

Do you have to refrigerate a ruffled cake before baking?

If you are using store-bought frosting, be sure to chill it in the fridge for 30 minutes so that it firms up a bit. Keep the ruffled cake REFRIGERATED until you are ready to serve. To make EVEN rows of ruffles, mark the roughly frosted cake with a butter knife and use that as a guide to make these frosting ruffles.

What kind of tip do you use to make a ruffle?

You need to use Wilton’s Tip 104, also known as the “leaf tip.” How to make a fondant ruffle cake? That is made by cutting thin strips of fondant and ruffling the edges. Then, it’s pasted onto the cake with icing.

Will fondant ruffles stick to buttercream?

You could do this for any/all fondant where the ruffles wouldn’t hold up well and just let them dry for a few hours or overnight! Once you remove them, the ruffles will sag a little covering the holes or you can do tiny dots of buttercream to cover them! And that’s it! Easy-peasy!

How to make perfect American buttercream?

How to make American Buttercream. Place your butter and shortening in the bowl of your stand mixer with the paddle attachment and cream until smooth. If your butter is not room temperature, you will get lumps of shortening. Add in your powdered sugar one cup at a time until incorporated. Add in your extracts, salt, and creamer and let mix on

How to make a rustic buttercream cake?

How to Make a Rustic Wedding Cake: Main supplies for the cake: Cake – This was a two-tier cake with the top tier measuring 6 inches and the bottom tier measuring 9 inches. Each tier was 4 inches high. I used my butter pound cake recipe for both tiers. Buttercream – the entire cake was filled and coated with buttercream.

How to do ruffles with buttercream?

  • a crumb coated cake obviously
  • piping bag
  • tip 104 (rose tip)
  • napkins
  • lots of buttercream (1 recipe of the easiest meringue buttercream should be enough).
  • How to Make Buttercream Ruffle Cake

    CakeWhiz published an article on February 6, 2018 titled It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.Making buttercream ruffle cake with only Tip 104 is simple and quick when you follow the instructions in this quick and easy cake decorating tutorial.

    • Perfect for your Valentine’s Day celebrations.
    • My heart melted when I first saw this cake design by Martha Stewart, and I knew I had to have it.
    • I was astonished at how lovely it seemed, especially considering that it simply makes use of a single decoration technique.

    If you enjoy making and decorating cakes, you should check out these Easy Cake Decorating Ideas, these Bundt Cake Decorating Ideas, and these Birthday Cake Ideas, among other resources.It is possible to make today’s cake using either buttercream frosting or fondant, but I like to use the frosting approach since it is quick, simple, and uncomplicated.This cake may be made by anybody, even novices and those who have never decorated a cake in their lives.As a side note, I began frosting this cake while our air conditioning was malfunctioning, making my kitchen terribly hot.

    That was a huge miscalculation!It happened to me that my buttercream icing got quite soft, and as you know, it’s really difficult to pipe soft frosting into shapes.It’s a valuable lesson for the future.

    This easy ruffle cake design would be perfect for:

    • Valentine’s Day—also check out these Pink Desserts (Valentine’s Day Desserts)
    • Mother’s Day
    • anniversary parties
    • birthday parties for girls
    • weddings
    • gender reveal parties
    • baby showers
    • and other special occasions.

    How to make buttercream ruffle cake?

    1. To pipe frosting, fill a piping bag with it and insert Tip #104.
    2. Starting at the bottom of the cake, pipe icing in a right-to-left motion until you have a column of frosting.
    3. Repeat the process of piping columns all around the cake until it is completely coated

    What tip to use for piping ruffles?

    Wilton’s Tip 104, popularly known as the ″leaf tip,″ is required for this project.

    How to make a fondant ruffle cake?

    That is created by ruffling the edges of tiny strips of fondant after they have been cut. Then the frosting is applied to the cake to finish it off. A lot of time is spent on this procedure.

    Tips and Techniques

    I noted before that you shouldn’t work in a hot kitchen.This is especially true when it comes to decorating cakes.This is due to the fact that your icing will become extremely soft and difficult to manage.

    • Chill the cake once it has been roughly iced (crumb coat)- It is important to frost the entire cake in icing coarsely and chill it in the refrigerator before adding the buttercream stacks around the edges of the cake.
    • Time-saving tip: You may use a cake mix and store-bought icing to save time on the baking process.
    • It’s important to refrigerate store-bought frosting for at least 30 minutes before using it to ensure that it hardens up a bit.

    Make sure to keep your beautifully adorned cake refrigerated until you are ready to serve it.Stacking ruffles is vital because it keeps the ruffles from getting too soft and losing their form, as well as from slipping down and creating a sloppy mess.Ruffles should be the same width throughout the cake.To achieve this, mark the cake with a butter knife and use it as a guide so that each stack is about the same width.

    Take your time and be thorough so that each column is neatly aligned and well-organized.A good frosting consistency is one in which you do not have to press the piping bag too hard to create the pattern, but it is not so soft that the frosting is spilling out of the bag either.The consistency should be of medium thickness.

    Variations

    Make a rainbow pattern cake by using all of your leftover colored frosting from previous cakes to create a rainbow-themed dessert.Create an ombre effect by using varied shades of the same colour frosting to create an ombre effect on your cake (e.g.dark pink, medium pink, light pink).

    • This Blue Ombre Cake is also a popular choice among customers.
    • Construct a tiered wedding cake– Crumb coat a tiered cake and then repeat the process with a bigger cake using the same decorating approach.
    • Try other frostings, such as this Easy Mint Frosting or this Blackberry Buttercream Frosting, to see what works best for you.

    Make a decorative top- I frosted the top with extra icing, but you can also use fresh edible flowers or even fresh fruits, especially berries, to dress up the top of the cake.

    Storage

    Refrigerate– For up to 3 days if kept in an airtight container.To freeze, place the undecorated cake and frosting in a covered container for up to 1 month.Thaw the cake and frosting in the refrigerator overnight before assembling the cake.

    • Cakes with frosting cannot be frozen since they do not defrost properly.
    • Because the frosting is made with milk, leaving it out at room temperature for a few hours is not suggested because the frosting will go bad after a few hours.

    More Valentine’s Day Desserts

    • Raspberry Mousse Cake, Chocolate Marshmallow Cake, Mini Love Letter Cakes, and Easy Love Cake are some of the desserts you may make.

    Buttercream Ruffle Cake

    • Preparation time: 10 minutes Preparation time: 40 minutes Time required for decorating: 45 minutes Time allotted: 1 hour and 35 minutes Making buttercream ruffle cake with only Tip 104 is simple and quick when you follow the instructions in this quick and easy cake decorating tutorial. Perfect for your Valentine’s Day celebrations. 8 slices are produced from this recipe. Prepare two 8-inch cakes and allow them to cool fully before serving.
    • One cake should be placed on a serving platter.
    • Spread the frosting on top of the cake using a spatula to ensure even distribution.
    • Place the other cake on top of the frosting and gently push it into place to keep it in position
    • Finally, use an offset spatula to spread icing all over the cake and all around the sides of the cake.
    • You are not required to be orderly. The ruffles will conceal any flaws in the cake, which is one of the reasons I adore it.
    • In order to make the frosting a little harder, place the cake in the refrigerator for approximately 30-45 minutes.
    • Place the cooled cake on a turntable to cool completely.
    • Using pink frosting, fill a piping bag and attach Wilton tip 104 to the end of the bag. The tip features two distinct ends: a broad end and a small end. The broad end of the cake should be towards the cake, and the small end should be facing the baker. Maintain a 45-degree angle with the bag. Using the bag, begin squeezing and pushing it fast right and left while gently sliding it upwards on the cake, and you will finish up with columns of ruffles.
    • Tip: Before you begin piping each column of ruffles, use a Kleenex to clean out the tip of the piping bag to ensure that each column is tidy
    • repeat this procedure for the cake’s top layer. Begin by piping ruffles around the outside border of the cake and working your way inwards until the entire top of the cake is covered in ruffles as well. Enjoy
    • Take a look at all of my suggestions above
    • Leftovers can be kept in the fridge for up to 3 days if they are placed in an airtight container.

    709 calories, 115 grams of carbohydrates, 28 grams of fat (5 grams of saturated fat), 312 milligrams of sodium, 58 milligrams of potassium, 107 grams of sugar, 5 milligrams of calcium, and 1 milligram of iron Dessert is the final course. American cuisine is served. 709 calories per serving CakeWhiz posted on February 6, 2018 with 66 comments.

    How to make a buttercream ruffle cake

    To learn how to create buttercream ruffle cake with just Tip 104, follow along with this quick and simple cake decorating instruction on YouTube.Excellent for Valentine’s Day celebrations!This cake design was initially brought to my attention by Martha Stewart, and I used to be utterly taken with it.

    • Even though it just makes use of a single decorating tip, I was taken aback by how lovely it appeared, especially when I considered how simple it was.
    • Additionally, if you are a fan of pretty truffles, you should have a look at these Easy Cake Adorning Ideas and these Bundt Cake Adorning Ideas in addition to these Birthday Cake Ideas for more inspiration.
    • Learn how to bake a buttercream ruffle cake by reading this article.

    Buttercream frosting or fondant may both be used to make today’s cake, but I like to use frosting because it’s quick, simple, and basic.This cake may be made by anybody, including newcomers and those who have never before decorated a cake in their lives.By the way, I started frosting this cake while our air conditioning wasn’t functioning, which resulted in my kitchen becoming terribly warm.That was a huge miscalculation!

    My buttercream icing became incredibly smooth over time, and as you can imagine, it is really difficult to pipe smooth frosting into a design.It’s a terrific lesson to remember for the future.

    This straightforward ruffle cake design could be excellent for:

    • Weddings
    • Gender reveal events
    • Child showers
    • Mother’s Day
    • Anniversary events
    • Birthday events for women
    • Mother’s Day.

    How one can make buttercream ruffle cake?

    1. To use Tip 104, fill an empty piping bag with frosting and pipe it into the bag.
    2. Place the tip of the piping bag along the bottom of the cake’s edge and begin piping in a correct left motion until you have a column of frosting
    3. Continue to pipe columns around the entire cake until it is completely covered

    What tip to make use of for piping ruffles?

    You’ll want to use Wilton’s Tip 104, popularly known as the ″leaf tip,″ for this project.

    How one can make a fondant ruffle cake?

    Making this is as simple as cutting thin strips of fondant and ruffling the edges. Then the frosting is applied to the cake to finish it off. It is an extremely time-consuming process.

    See also:  How Many Diapers For A Small Diaper Cake?

    Ideas and Strategies

    Don’t ice a cake in a hot kitchen- As previously said, never frost a cake while working in a hot kitchen.The reason for this is because your icing will become exceedingly slick and difficult to handle as time goes on.More information may be found at: what is the best way to create cake using almond flour To make it easier for the buttercream stacks to stick along the borders of the cake, you should cover your entire cake with icing coarsely and chill it in the refrigerator.

    • A time-saving option is to use a cake mix and store-bought frosting to save time on the baking process.
    • It’s important to refrigerate store-bought frosting for at least 30 minutes before using it to ensure that it firms up a little bit before using it.
    • Make sure to keep your adorned cake refrigerated until you’re ready to serve it to your guests.

    This is crucial because it stops the piled ruffles from becoming too smooth and losing their shape, or from slipping down and creating a tangle of ruffles.Make even-sized ruffles- To accomplish this, mark the rough-frosted cake with a butter knife and use it as a guide to ensure that each stack is around the same breadth as the others.DON’T BE IN A RUSH- Continue to be slow and consistent so that every column is tidy and well aligned.When it comes to frosting consistency, it shouldn’t be so firm that you have to squeeze the piping bag really hard in order to create the pattern, but it also shouldn’t be so smooth that it’s flowing out of the bag.

    It has to have a medium consistency to work.

    Variations

    Make a cake with a rainbow design using all of your leftover coloured frosting from earlier truffles to create a rainbow themed cake.More information may be found at: How to make chocolate icing for a cake Create an ombre effect- Make an ombre cake by using different shades of the same colored icing to create a gradient effect (e.g.darkish pink, medium pink, gentle pink).

    • This Blue Ombre Cake is sure to be a hit with your guests.
    • Cake for your wedding reception– Crumb coat a tiered cake and then repeat the process on a larger cake to make it seem even more spectacular!
    • Experiment with other frostings, such as this Simple Mint Frosting or this Blackberry Buttercream Frosting, to see which you prefer.

    Decorate the top- I iced the top with more frosting, but you possibly may decorate the top with recent edible flowers and perhaps recent fruits, specifically berries, to make it look more professional.

    Storage

    • Refrigerate– For up to 3 days if kept in a tightly sealed container. Prepare ahead of time and freeze undecorated truffles and frostings for as much as one month. Thaw in the freezer for one day before assembling truffles and frostings from frozen. Truffles that have been frosted cannot be frozen since they do not thaw correctly. Keeping frosting at room temperature is not recommended due to the fact that frosting is prepared with milk, which can become hazardous after only a few hours at room temperature. More information may be found at: how to create birthday cake frosting. Raspberry Mousse Cake, Chocolate Marshmallow Cake, Mini Love Letter Desserts, and a Simple Love Cake are some of the options.

    Family Cuisine – Step-by-step instructions, how-tos, and recipes for delectable foods to prepare every day for your family members.

    What cake tip makes ruffles?

    To decorate the side of the 8-inch round, pipe layers of buttercream ombre ruffles with tip No. 125 along the edge of the cake.

    Can I put fondant ruffles on buttercream?

    Once you take them off, the ruffles will droop a bit, hiding the holes, or you may fill them with little spots of buttercream. That’s all there is to it! Easy-peasy!

    How do you make a rose on the side of a cake?

    To pipe flowers on a cake, start by coating the cake with icing. Make a horizontal line across the cake to make it easier to guide the piping of the two-layer roses (one on top of another). Place parchment strips on the bottom of the cake stand and place the cake on top of them. Using a Wilton 1M tip, fill a pastry bag and hold it perpendicular to the cake to apply the frosting.

    What is icing on the cake?

    An added advantage to something that is already beneficial. For example, all of these messages of congratulations are only icing on the cake, and the rainbow that appeared after that spectacular morning is simply frosting on the cake. This metaphorical word references to the sweet, creamy coating that is applied on cakes to make them more appealing.

    How far in advance can I make a cake with buttercream icing?

    What is the maximum amount of time you can bake a cake? Without the need to ice the cake until the day of, you may bake it at least 2-3 days ahead of time without sacrificing taste or texture. Icing: If you use buttercream or cream cheese icing, the moisture will be locked in, but it will only last a few of days before it needs to be refrigerated or frozen.

    What Wilton tip makes ruffles?

    No matter whether you’re piping flowers, shells, ruffles, or zig-zags, the ruffle decorating tip 86 will assist you in creating a lively and textured effect that’s impossible to achieve with any other tip.

    How to do Fondant Ruffles on a Cake

    • Today, I’m finally going to show you how to make fondant ruffles for a cake! After promising this post for months, I finally got around to photographing the process of creating ruffles on two distinct cakes (and even a video). However, more essential matters always seem to get in the way. The fact that it takes me hours and hours to edit such a large number of photos is another reason why this lesson has taken so long to complete! Anywho. However, it is now complete – or at least this one is! My son is assisting me with the video editing, and I’ve included two short clips so far – I’ll post more when they’re ready, but for now, I’m hoping the photos will be of assistance! Here’s everything you’ll need to get started: Fondant (I chose several shades of pink for my ruffles, but you can use any color you like – it’s all up to you! )
    • Rolling Pin
    • Ribbon Cutter
    • Pizza Wheel or Pastry Wheel
    • Ball Tool
    • Sugar Glue
    • Paint Brush (only used for food applications)
    • Corn Starch
    • Cake coated in fondant
    • Finished product

    Let’s get this party started!1st step: spread out a ball of fondant into a long strip using a rolling pin.No measurements are available to me, but it should be rather thin!

    • Then, using the ribbon cutter*, cut strips that were approximately 1.5 inches wide for this particular cake.
    • You may make them thinner or broader depending on your needs, but that’s a fairly standard width that works well for most designs.
    • It is not necessary for the strips to be long enough to wrap completely around the cake; in fact, I do not advocate it since the longer the strips are, the more difficult they are to manage.

    Because the ruffles are so asymmetrical, it is really easy to conceal the seams!* To be clear, if you don’t have a ribbon cutter, you can still accomplish this using a pastry wheel and a ruler; however, my ribbon cutter has proven to be an excellent tool, and I definitely recommend investing in one like this.Additionally, it has stitching wheels and wavy edges, allowing you to choose the width from very tiny to as wide as the entire thing!Step 2: Cut a single strip of fondant and lightly sprinkle it with corn starch to make a border (not pictured).

    Slide your foam pad under one end of the strip, and you’re almost ready to start ruffling it up with your hands.Step 3: This is when the video will come in helpful, so pay attention (scroll down below the two pics to find it).You want to apply pressure to one side of the ribbon with the ball tool, rolling it down into the fondant and drawing it away- this will make the ribbon thinner and it will also begin to curl as a result.When I’m doing this, I work extremely rapidly, shifting the fondant strip as needed and making my way from one end of the cake to the other.

    • Here’s a little video demonstration, courtesy of my son Joshua (whose blog may be found at JoshuaKade.com)!
    • 4.
    • To adhere the ruffles to the cake, begin at the top (if the ruffles are pointing up) and paint a thin layer of sugar glue onto the cake surface.

    My standard procedure is to apply roughly an inch of glue all around.The next step is to take your ruffled ribbons and begin attaching them on the cake.Make sure to leave enough space around the ruffled border, then attach the remaining flat section of the ribbon to the cake to finish it off.My preferred method is to press it on hard in small pieces, perhaps even creating tiny pleats to give it more character.Finish by wrapping the ribbon around the entire object, adding more pieces as required.

    A seam can be seen on the left edge of this cake, which is where I put it.I simply pinch the top of the ruffle together a bit and it disappears into the background!7.Continue the process by moving down approximately half an inch below the first ruffle and repeating the previous steps.I enjoy having a significant amount of overlap!

    • Wash, rinse, and repeat, as the saying goes.
    • Attaching some of the ruffles is demonstrated in this short video: Because the fondant became too soft after I added additional pink color to it in order to achieve the deeper tones, I used toothpicks to hold the ruffles in place until they dried a little.
    • Any fondant where the ruffles would not hold up properly might be used in this manner; simply allow them to dry for a few hours or overnight.
    • Once you take them off, the ruffles will droop a bit, hiding the holes, or you may fill them with little spots of buttercream.
    • That’s all there is to it!
    • Easy-peasy!

    A number of additional things I do to get distinct ″looks″ with my ruffles that I plan to share with you in the near future as well are outlined below.I also have a guide available for how to manufacture gum paste, which you can find here!It consisted of 6″ and 8″ round vanilla cakes with vanilla buttercream filling and icing as well as marshmallow fondant that was produced from scratch.Is there anything more you’d like to know about how to make fondant ruffles for a cake?Please leave a remark, and I will try my best to respond and assist you!Rose Atwater is the creator and head cake decorator of Rose Bakes, which has been in business since 2007.

    As a baker and cake designer, she has written several books.She is also the wife of Richy and the mother of six amazing children.A number of publications, such as American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, the Huffington Post and Cake Geek Magazine, have published articles on her work.More information may be found here.

    Buttercream Ruffle Cake Techniques – 3 Ways

    You may recall that I prepared a lesson last year in which I demonstrated how to add three different types of fondant ruffles to the sides of your cakes.I had a plethora of requests for a similar article, but one that demonstrated how to create ruffles to your cakes using buttercream instead of fondant.For this week’s video tutorial, I’m going to demonstrate three different buttercream designs that you can use to decorate the sides of your cakes.

    • They are all fairly distinct from one another, yet they all make use of a rose petal piping tip.
    • I’m using my American buttercream recipe for all three looks since it keeps its shape quite well and is therefore ideal for ruffles.
    • It took me five minutes to pipe all of the ruffles onto a 5 inch sponge cake that stood 5 inches tall.

    When making ruffles, keep in mind that your buttercream will come out of the cake at a distance of approximately 1cm, depending on the size of the piping tip you use; therefore, if you are stacking your cake, a 5 inch cake will appear to be a 6 inch cake, and you may need a slightly larger board than you would normally use.For each of these effects, I increased the amount of buttercream I used to fill, cover, and add the ruffles to my cake by around 2 and a half times.

    See also:  How To Make A Cookie Cake With Betty Crocker Cookie Mix?

    Pretty Ribbon Ruffles

    Last year, I developed a lesson in which I demonstrated how to add three distinct types of fondant ruffles to the sides of your cakes.You may have seen it.Following the popularity of this post, I had several requests for a follow-up lesson teaching how to add ruffles to your cakes using buttercream rather than fondant.

    • I’m going to demonstrate three different buttercream approaches that you can use to decorate the sides of your cakes in this week’s video tutorial.
    • There is a lot of variation amongst them, but each uses a rose petal piping tip.
    • I’m using my American buttercream recipe for all three looks since it keeps its form really well, making it ideal for ruffles and other layered decorations.

    My 5 inch sponge cake was 5 inches in height and I piped all of the ruffles on top of it.When making ruffles, keep in mind that your buttercream will come out of the cake at a distance of approximately 1cm, depending on the size of the piping tip you use; therefore, if you are stacking your cake, a 5 inch cake will appear to be a 6 inch cake, and you may need a slightly larger board than you would typically use.In order to achieve each of these looks, I increased my buttercream recipe by around 2 and a half times and used it to fill, cover, and decorate my cake with ruffles.

    Horizontal Ribbon Ruffles

    The most classic approach to include ruffles into your cakes is to arrange them in horizontal stripes that wrap around the perimeter of your cake.It’s well-known that this look can be achieved with fondant, but I love that a very similar effect can be achieved using buttercream.To make my horizontal ruffles, I started at the bottom of each cake and worked my way up.

    • However, you could simply start at the top and work your way down to produce a whole other appearance.
    • It’s the somewhat larger124 piping tip that I used for this effect; it’s still a rose petal tip, but it’s significantly longer, which resulted in an overall slightly wider ruffle.
    • The important thing to understand about these ruffles is that the quicker you run, the straighter your ruffle will be, so you can adjust your pace to achieve the aesthetic you want.

    It’s also possible to get this lovely ruffled appearance around the cake by slightly swaying your piping bag and letting the buttercream to flow out as you tip it back down.

    Vertical cake Ruffles

    I really like this effect since it gives the impression that ruffle strips have been added to the cake.As with the previous step, the quicker you move the piping bag from the bottom of the cake to the top of the cake, the straighter your strips will come out.In order to get this appearance, I chose the 104 rose petal tip, however any of the rose petal tips would do just fine.

    • The only variation will be the distance your ruffles extend from your cake and the amount of buttercream they employ in their creation.
    • A combination of straight and wavy ruffles around the edge of the cake, I discovered, really gave it a delicate and attractive finish.
    • I truly hope you appreciate the instruction and will be able to utilize these buttercream ruffle methods on your own cakes.

    Please let me know in the comments if you have a favorite out of the three options presented.In addition, if you haven’t already, I encourage you to subscribe to my YouTube channel for more free cake decorating video lessons.

    Tools I used

    Because it appears as though ruffle strips have been added to the cake, I really enjoy this appearance and technique.As previously said, the quicker you move the piping bag from the bottom of the cake to the top of the cake, the straighter your strips will be.104 rose petal tips were used for this effect; however, you may get this effect with any of the rose petal tips available.

    • Your ruffles will simply change in terms of how far they extend from your cake and how much buttercream they employ.
    • Ruffles surrounding the cake were created in two ways: straight and wavy.
    • This resulted in a soft and lovely finish.

    Hope you appreciate the guide and are able to use the buttercream ruffle methods to your own cakes as a result of it!Please let me know in the comments if you have a favorite out of the three options available.You may also subscribe to my YouTube channel for additional free cake decorating video instructions, if you haven’t already.

    American Buttercream Recipe (ABC)

    Crusting buttercream, also known as American buttercream, is a flawlessly firm buttercream that hardens and becomes non-sticky as it comes into contact with your fingers.

    American buttercream is a sweet buttercream that is very stable and develops a slight crust on the outside

    When most people hear the word ″buttercream,″ they immediately think of the buttercream made in the United States.It’s really sweet and creamy, and it holds up well in high temperatures.American buttercream is excellent for decorating cakes and cupcakes, piping flowers, and icing cakes and cupcakes.

    • This recipe calls for non-dairy creamer, but you may substitute milk if you like.
    • Alternate flavorings for the vanilla extract might be used in lieu of the vanilla extract.
    • Americolor gels are my preferred method of coloring American buttercream since they are extremely bright and allow you to generate vibrant color with a small amount of food coloring.

    In order to thin up your American buttercream if it is too dry, you may add another tablespoon of creamer.

    How to make American Buttercream

    1. Place the butter and shortening in the bowl of a stand mixer fitted with the paddle attachment and cream until smooth and creamy. It is possible to acquire lumps of shortening if your butter is not at room temperature.
    2. Add in the powdered sugar one cup at a time, mixing well after each addition.
    3. To finish, add in your extracts, salt, creamer, and vanilla and blend on low for 10-15 minutes, or until the buttercream is completely smooth and there are no bubbles in it.

    Vegetable shortening is used in this recipe because it helps to keep the buttercream from becoming too soft when it is baked. If you like, you may use full butter instead of half and half. If you need to make a dairy-free buttercream, you can substitute dairy-free butter.

    What are the different types of buttercream?

    • Generally speaking, there are three different varieties of buttercream that the majority of people choose to use. American buttercream (ABC) is a type of frosting that is created of powdered sugar, butter, and a liquid. Because of the high concentration of sugar, this dessert is extremely sweet, creamy, and resilient at high temperatures.
    • Swiss-meringue buttercream (SMBC) is a type of frosting that is produced by mixing meringue with whipped butter and flavoring. This buttercream is not too sweet and is quite light in texture. It has the potential to be quite soft.
    • Italian-meringue buttercream (IMBC) is produced by pouring hot sugar into whipped meringue while the meringue is still hot. This provides the most stable and light buttercream frosting, although it is a little more difficult to make than the previous method.

    Are you looking for a simple buttercream frosting recipe that isn’t as sweet? Make my simple buttercream recipe and see how easy it is. This frosting is light, fluffy, and creamy, and it almost has the texture and flavor of ice cream. You do not need to heat treat the eggs because they have already been heated during the process of pasteurization. This is the buttercream that I prefer.

    Cake Batter and Frosting Calculator

    Choose an option from the drop-down menu to determine how much batter or frosting you’ll need.If you want to vary the amount of food the dish creates, you may use the serves slider on the recipe card.Select the type of pan you want.

    • Select the appropriate cake pan size (based on 2″ tall cake pan) Select the appropriate cake pan size (based on 2″ tall cake pan) Select the appropriate cake pan size (based on 2″ tall cake pan)

    Cups of Batter Needed

    8 cups

    Cups of Frosting Needed

    5 cupsNote: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2″ tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer’s recommended guidelines. Did You Make This Recipe?Leave a rating and tell me how it went!

    American Buttercream

    Crusting buttercream, also known as American buttercream, is a flawlessly firm buttercream that hardens and becomes non-sticky as it comes into contact with your fingers. Never Miss A Cake With This Print Rate Preparation time: 5 minutes Preparation time: 15 minutes Time allotted: 20 minutes 12 cups (about) Calories: 1223 kilocalories

    Ingredients

    Ingredients

    • Shortening (solid) in the amount of 16 ounces (454 g). If you don’t have high-ratio butter, Crisco will suffice, although the texture will be less smooth
    • 16 ounces (454 g) unsalted butter 8 ounces (about 2 sticks) room temperature
    • 4 teaspoonsclear vanilla extract Other flavorings can be substituted for the vanilla
    • 64 ounces (1814 g) powdered sugar
    • 2 ounces (57 g) milk or water
    • 1/2 teaspoon salt

    Instructions

    Instructions

    • Using a paddle attachment on a stand mixer fitted with shortening and butter, cream the ingredients together until they are well combined and creamy. Scrape the bottom of the dish on a regular basis.
    • Place a piece of plastic wrap over the top of the mixer to prevent some of the powdered sugar from escaping while you are mixing.
    • On low heat, slowly add all of the sugar, one cup at a time, until it is completely mixed. Mix on low speed until the vanilla, salt, and milk are well incorporated and smooth. Do not increase the speed of the mixer or you will obtain air bubbles
    • instead, mix on low for 10 minutes until the mixture is absolutely smooth.
    • Until you’re ready to use it, cover the bowl tightly with plastic wrap.
    • Refrigerate or freeze it after storing it in an airtight container. Make sure everything is at room temperature and well-mixed before each usage.
    • Optional: Separate the ingredients into two batches. After the second batch is completed, take part of the buttercream from the previous batch and add it to the mixing bowl, mixing on low speed until the paddle is completely coated in cream. Allow for 10 minutes of mixing on low speed with the paddle attachment, or until there are no air pockets and the texture is smooth. Recipe for Crusting Buttercream taken from Swank Cake Design’s Crusting Buttercream recipe.

    Nutrition

    Serving size: 2 ounces |Calories: 1223 kcal per serving (61 percent ) |152 grams of carbohydrates (51 percent ) |

    • 1 gram of protein (2 percent ) |
    • Total fat: 69 g (106 percent ) The following is the saturated fat content: 29g (145 percent ) |
    • Cholesterol: 82 milligrams (27 percent ) |

    Sodium: 108 milligrams (5 percent ) |Potassium: 32 milligrams (1 percent ) |149 g of sugar (166 percent ) |Vitamin A (in IU): 952 (19 percent ) |

    Calcium: 17 milligrams (2 percent ) |Iron: 1 milligram (6 percent )

    Rustic Wedding Cake – A Chic & Easy Cake Tutorial

    For a customer who wanted a simple wedding cake for her wedding reception party, I created this rustic wedding cake in my home kitchen.As well as a huge, elaborately-decorated dummy cake (with a little bit of actual cake reserved specifically for the purpose of cake cutting), the reception package included a genuine cake for the cake cutting ceremony, however my customer preferred a real cake.Because of this, she requested that I create one for her that was simple, rustic, and floral in style.

    • Rustic two-tiered wedding cake decorated with vibrant flowers The request for this rustic and elegant cake came in at the last minute, around a week before the party, and was somewhat unexpected.
    • I had reservations about accepting the order, but she persuaded me that it was in my best interests if I did.
    • She didn’t have any preferences when it came to the design.

    That was one of the factors that influenced my decision to accept the order.That meant that I was free to create something specifically for her.Her sole request was for flowers to be placed on the cake.I happened to have some leftover gum paste roses and hydrangea from another wedding cake that I could use for this project.

    As a result, I was able to utilize them to adorn the cake very rapidly.Her approval was unanimous when I came up with a basic rustic design and we all agreed on the colors.Wedding Cake with a Rustic Feel

    How to Make a Rustic Wedding Cake:

    Main supplies for the cake:

    • A two-tiered cake with the top layer measuring 6 inches in height and the bottom tier measuring 9 inches in height was created for the occasion. Each layer stood about 4 inches in height. In order to make two levels, I used my butter pound cake recipe.
    • Buttercream – the entire cake was filled with buttercream and then covered with it. When it comes to the buttercream recipe that I use for my cakes, I have two variations. The first variant is a buttercream made entirely with butter, whereas the second version is a buttercream made using shortening. To access my buttercream recipes page, please click here. Both recipes are on the same page, so be sure to scroll down to locate them both.
    • Cake Decorations with Gum Paste – I made the flowers and hydrangeas on the cake with Satin Ice gum paste.
    • Sticks for lollipop making
    • A local cake decorating supply store sold me some silver dragees, which I used to decorate the cake.
    • Butterflies – These were constructed of wire and soft fabric and were not intended for consumption. The items were obtained from a local craft store.
    • Petal dusts — I used a variety of colors for the flowers on this cake, including pink, violet, blue, orange, and yellow
    • a flower drying stand
    • and a piping bag with a hole in the top.
    See also:  What Is A Bundt Cake Pan?

    Assembling the rustic cake:

    The gum paste roses and hydrangeas

    First and first, just like with any other cake, the preparation of all the processes and décor that could be completed ahead of time was essential to the success of this rustic wedding cake. Preparing the gum paste flowers for this cake was the most time-consuming part.

    My leftover roses and hydrangeas from another wedding cake order were perfect for this cake, but they weren’t quite enough to finish the pattern, so I went ahead and made a couple more of these to round out the design. Because they were all manufactured with white gum paste, it was rather simple to include them into this project.

    I have instructions for the roses and hydrangeas that are independent from one another. The roses instruction can be found here, while the hydrangea tutorial can be found here. Alternatively, you may click on the photos below.

    Dusting the flowers

    This rustic wedding cake lesson does not include any steps for applying petal dust. However, the gum paste hydrangea flower tutorial will show you how I accomplished this. You may use the same procedure to dye your white roses whatever color you like by following the directions above.

    The roses were all connected together, however the hydrangeas were not all wired together.The lesson I’ve provided above is for the non-wired version of the game.For wired ones, connect the centers to a wire first, in a manner similar to how you would attach a rose bud to a wire first.

    • Use a wire with a lower gauge.
    • In addition, because the centers are so little, the loop at the end of your wire should be as short as possible as well.

    Allow the buds to dry fully before connecting the petals to the stems of the flowers. For the petals to be attached, just cut off one petal and thread the wire into the center of the flower, starting at the base.

    Apply a small amount of glue to the base of the wired flower center to ensure that the petal is securely attached to the center. Use a drying stand to dry the flowers by hanging them upside down on it. After they have been set and allowed to dry, you may dust them.

    Dusting the hydrangeas

    I painted these with blue paint.Some were a lighter shade of blue, while others were a darker shade of blue.I used a variety of colors on the flowers, including violet, pink, yellow, and orange.

    • For the wedding cake, I powdered my flowers so that each one had a richer color in the center and at the tip of its petals when compared to the rest of the petals.
    • This was done to complement the rustic concept of the cake.

    Traditional wedding cake with cascading flower decorations

    The wedding cake

    The cake itself was easy to put together once all levels were cooked and cooled.I just leveled and filled them with buttercream.After that, I used buttercream to cover each tier of the cake.

    • Each tier of the cake was given a rough feel by using my palette knife.
    • It’s the same rustic approach I used to design my buttercream flowers cake, which you can see here.
    • Visit this page to discover how I developed this effect in detail with step-by-step photographs here.

    Assembling the wedding cake

    • Stacking the cakes was the next step in the procedure. Bubble tea straws served as the support framework for the bottom tier of the cake. Last but not least, I added the flowers. The wires of the flowers were placed into lollipop sticks before being poked into the rustic wedding cake, which I did because the blooms were wired. The same may be said with wired hydrangeas.
    • The flowers were placed on the cake first, starting directly in the heart of the cake between the first and second tiers and working their way down the cake. And then I worked my way down, and after that, it’s a whirling waterfall of upward movement. The roses were more prominent on the bottom rung of the arrangement. Hydrangeas were used to decorate the top layer and the top of the cake. The process of attaching the unwired hydrangeas to the wedding cake was straightforward. Without the use of fondant adhesive, the buttercream on the cake was able to hold them in place.

    The rustic buttercream wedding cake with beautiful gum paste flowers is shown from above.

    The butterflies

    I affixed the two butterflies to the flower arrangement after it was completed. Because they were also wired, I used lollipop sticks to hold them in place as well. Finally, to give the finishing touches to the cake, I glued silver dragees to the flower arrangement at random intervals down the length of the arrangement.

    Wedding Cake with Rustic Buttercream Icing And there was the end of my rustic two-tier wedding cake. Wishing you a successful decorating project

    Buttercream Ruffles Cake Tutorial

    Happy birthday to Alyssa, one of my dearest and most beloved friends!You are SUCH a source of delight for me, and I have cherished our connection over the years that have passed!I wish for many blessings in your life, as well as the lives of your beautiful daughters and great spouse!

    • You are a beacon of light, with a giving spirit, devoted to the Lord with all of your heart, and desiring to bless people in your immediate vicinity!
    • Thank you for being a part of my life, for your wonderful smile, and for your ″squishy″ hugs!
    • I appreciate you!

    Thank you for providing me with so many blessings!I consider myself really fortunate to have met you!Just this past weekend, my daughter and I traveled to southern California to attend the Mom’s Heart Conference.It was an incredible experience, and I look forward to sharing more about it with you in future postings.

    Every day, I’m learning something new about God’s intentions for my family and how IMMENSELY essential my position as a mother is in the lives of my precious children!I have not experienced the delight that I should have in caring for my children!They are these incredible gifts from Heaven, and I get the privilege of influencing their lives for the rest of their life!Inspire them to live lives of greatness while also sharing the love of Christ with them is a privilege I have!

    • – what a vocation…what a duty!
    • – and what a JOY it is when I do it with all of my heart and soul!
    • Thank you very much, Sally Clarkson, for organizing the conference and for bringing in such amazing speakers!

    As a result of the challenge, I feel renewed and re-energized, and I have a lovely vision for what God has called me to be…a whole-hearted mother!All of this raises the question: what does it have to do with this lovely buttercream frills/ruffle cake?I’m not sure, to be honest!– As a result, I had to add that this cake is in honor of my wonderful buddy Alyssa, who was present because it is, after all, her birthday cake!Despite the fact that it ended up looking a little like a wedding cake!

    LOL!But, hey, it’s the heart that counts!I wanted to surprise her with a birthday cake for her big family dinner tonight…but because I’m trying my hardest to be a whole-hearted mother and spend as much time loving on my children as possible, I can’t create a big ol’ fondant cake!:) Nonetheless, I wanted it to look stunning, much like my friend’s cake, and I’d been wanting to experiment with buttercream frills because I knew they’d be SO much faster to make than fondant frills.— and it DID happen!I absolutely adore the way it turned out, and I finished the ruffle portion in less than 45 minutes!

    • Fondant is significantly more time-consuming.
    • As you can see, it resembles a wedding cake!
    • – Apologies, Alyssa!:) However, it retains its attractiveness and femininity, just like you!
    • These ruffles are really DELICIOUS!
    • I’m thrilled with how it came out!
    • — and my kid felt the same way!

    She was hovering in the kitchen, watching me do this, and kept exclaiming, ″Mom, I love it!″ she was watching me do it.She was my photographer for the how-to photos, and she did a fantastic job!My hands were too tired to hold the piping bag, flip the table, and take photos…yet she was so happy to assist!As a result, the accompanying how-to photographs have been provided by my adorable 7-year-old!Thank you very much, Raquelle!Mama has a soft spot for you!

    A petal tip is required in order to complete this design!This one…the Ateco104…was the one I used.A similar product is also available from Wilton.Now that I’ve experimented with this little one, I’d love to try out a bigger one.I’m going to have to go shopping!

    I also used Swiss-meringue buttercream to create the gorgeous piped creamy scrumptious goodness you see above!:) This cake is 6 inches in diameter and has 6 layers of cake and 5 layers of filling.In case you were wondering, I used around 30 ounces of buttercream frosting.:) Make extra to have enough for scraping and smoothing, of course, but that was exactly how much my weighed.I used the upside-down frosting technique to crumb coat the top of the cake.The fact that I will be showing you how to achieve this in my next video makes me quite happy.– It should be available by the end of February!– Keep checking back!

    I refrigerated the cake after it had been crumb coated to ensure that it was lovely and firm.Take note that I didn’t spend a lot of effort filling in any small air bubbles or getting the crumb coat flawless because the ruffles are going to cover up everything anyhow.Just make sure the top is as smooth as feasible if at all possible.Using your pastry tip, begin at the top of the cake, keeping the fat portion pointed down and a little against the cake, while keeping the skinny portion pointed up and away from the cake…this will be the ruffle portion.

    1. Now, I don’t have the most steady hand in the world, which is actually a good thing!
    2. You will notice that the more you move, the nicer your ruffles will appear!
    3. So don’t be concerned about it.
    4. It was easier to maintain my right elbow/arm supported on the counter while rotating the turn table while keeping my right hand stable, which resulted in a very flat line.
    5. Then, slide the tip down so that it is half way between the line above and below it, and begin another row with the tip.
    6. Continue to descend until you reach the bottom.

    I added a small pearl border at the bottom to cover up some of the large ruffle on the bottom of the dress.It was in desperate need of anything down there!Now, if you want to add a small bow, all you have to do is pause after the fourth row of buttercream, add a fondant band, and then resume piping.Super simple!

    1. – and it adds a pop of color to your cake, which is especially nice on a taller cake.
    2. While I would have wanted to have produced some gorgeous flowers for this cake, I am now occupied with being a full-time mother.
    3. – well…I’m trying…
    4. Nap time in between buttercream ruffles — you’ve got to love it!
    • hehe If you’re looking for a ″fast″ and gorgeous cake to make for a friend, this is the recipe for you!
    • Happy ruffling with your buttercream, and thanks for reading!
    • Warmest wishes to all of my lovely blogger pals throughout the world!
    • Now it’s time to hug your children!
    • Buttercream, Celebration Cakes, and Photo Tutorials are some of the topics covered on this blog.

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