Fall Inspired Buttercream Ruffle Cake! | The Icing Artist

Combining my two favourite effects together- Stripes and ruffles! Unlike the fondant ruffle cake I made earlier this month, this cake takes less than 20 minutes to decorate on the outside, and looks just as effective as fondant ruffles, with half the work. You can even change up the colours as you go to create this fun striped effect. The piping tips used were two 104 tips, using the hybrid buttercream frosting I love: 300 grams unsalted butter 300 grams vegetable shortening 1200 grams icing sug

Enter the fondant ruffles! You can apply this to a buttercream cake as I have here (for a SUPER white finish, you can replace the butter entirely with vegetable shortening so you have a stark white frosting). If you wanted to create a completely refined look thought, then I suggest covering your cake with fondant first, and then applying the ruffles. The flowers that I used here were the Viola flowers. Whenever working with edible flowers, be sure to buy it from a reputable source and check that

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