Ruffles and Roses

Comment

Comment by Dee Miller on June 19, 2012 at 11:06am

Yummy!!

Comment by Tracy Deadman on October 27, 2011 at 10:58am

Looks amazing. A slice would be perfect with the nice cup of tea I have right now! x

Comment by Lesley Wright on October 26, 2011 at 8:13pm

Here's the tutorial:

 

http://www.youtube.com/watch?v=MHYX0qXDVy0

 

The hardest thing I found was getting the first ruffle straight up. The first couple of times I tried it was at an angle, but if you get the first one right all the rest fall into place.

Comment by Marian Benton-Baker on October 26, 2011 at 7:35pm

Leslie: you mentioned a tutorial. For the ruffles? Please share. I can't get over how lovely the entire cake is. And I'm all about easy!!! Thank you so much.

Comment by Linda Wolff on October 26, 2011 at 6:06pm

Well, Lesley, you did an excellent job! I just want to take my finger and swipe a lick! Yummm!

Comment by Lesley Wright on October 26, 2011 at 6:00pm

Here's the tutorial I learned from. Yes, I used the 104 tip for this and the first time I did it I used Italian meringue buttercream (because I prefer the taste to normal buttercream) but the for the cake above I used shortening/butter/powdered sugar buttercream and it was so easy! Honestly, this is a fabulously easy technique to do. This is only the second time I've done it.

Comment by Yvonne Hutchens on October 26, 2011 at 5:55pm

Wonderful Job!

Comment by Marian Benton-Baker on October 26, 2011 at 5:52pm

Leslie, did you use tip 104 for this? It is absolutely lovely and I am going to have to try it on one of my clients. How in the world did you do that? My buttercream would be dripping down the sides before I was even halfway done.

Comment by Linda Wolff on October 26, 2011 at 5:04pm

....and another beauty!!