Buttercream icing medium consistency
Fit decorating bag with petal decorating tip. Fill decorating bag 1/2 full or less with icing.
Hold the decorating bag at a 45° angle at 3:00 (9:00 for left-handed decorators), with wide end of tip lightly touching surface and narrow end facing down and away from the surface.
As you keep the wide end of the tip against the cake, move your wrist up to pull up the icing; move wrist down to complete one wave of the ruffle.
Repeat this up and down motion as you move your arm along the surface of the cake for the entire ruffle.
To end the ruffle, bring tip back to the surface, stop pressure and pull tip away. Overlap the first ruffle wave with the last ruffle wave if making a continuous, circular border.
Think about 2 motions, lifting narrow end of tip up and down, while moving around the cake. Always keep the wide end of the tip on the surface.
Moving your wrist quickly will give you a tight ruffle. For a looser look, move more slowly across the surface. Practice different looks to perfect your pressure control.
For a bottom border that stands away from the cake, pipe a small shell or bead border first, then pipe the ruffle over the shells. For practice with the petal decorating tip 104 ruffle, use star decorating tip 16 or round decorating tip 5.
If you’re looking for instructions to make a stacked ruffle, click here.
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