Belted Ruffles

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Comment by June Kowalczyk on October 8, 2011 at 4:36pm

So very, very simple but truly elegant.

Comment by art deco cakes by galidink on October 8, 2011 at 8:30am

awesome love it

Comment by Lisa Seidling on October 6, 2011 at 2:08pm

I had so many people emailing about this technique -  I found a tutorial if anyone is interested.  It has photos that explain very well.  I think you could use any large round tip to pipe with - the tip that I actually used was slightly larger than the wilton 12, but it doesn't have a number on it so I am calling it a 12...it worked well though.  http://www.mycakeschool.com/blog/pretty-petal-effect/

Comment by Lydia Beier on October 5, 2011 at 10:51am

This just proves that basic black and white works everywhere, even in cake!  Thanks for sharing your techniques.  I am very intrigued by this.  You are very talented.

Comment by Lisa Seidling on October 5, 2011 at 9:46am

Thanks for the compliment.  The leaves are really thin fondant mixed with a tiny bit of tylose.  I rolled it to a 7 on my pasta machine and used a Silhouette cutter to cut them out, then brushed them with silver pearl dust on the edges.

Comment by RUBY JOHNSON on October 5, 2011 at 9:39am

WOW! thanks for that tip. Your an amazing cake artist. Who would of thought! LOL. Are your leaves an edible image. It looks flat on top of the cake. Dosnt look like fondant.

Comment by Lisa Seidling on October 5, 2011 at 9:24am

You are correct - it is kind of a fun technique.  I have another one with the petal effect going another direction, I will post it also.

Comment by RUBY JOHNSON on October 5, 2011 at 9:12am

Ok, so I'm trying to understand how you did it. You piped then used a spatula to give it that flattend look on the bottom? Its truely amazing.

Comment by Lisa Seidling on October 5, 2011 at 9:09am

Thank you.  I used the round Wilton tip 12.

Comment by RUBY JOHNSON on October 5, 2011 at 8:21am

This is different and beautiful. I love this effect. Great job. Did you use a rose tip 102?

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