Cake Decorating: Vintage Ruffle Cake

1. Intro: Hi guys, Welcome to my kitchen. Today we are going to make something extremely wonderful. We are making one of those vintage ruffle cakes. I don't know if you've seen them, they are treading all over the Internet. They have those lovely little butter cream ruffles and beautiful designs. I'm super excited to make it with you today. 2. Layering and Crumb Coat: So we're going to start here with our keyboard. I have some pink butter cream. I have these six inch round cakes. So what I'm going to do is I'm just going to layer them here because this is a layer cake. And I'm just going to add some butter cream. Stack it one after the other. Just add some warm butter cream and just make it nice and level between each layer. You want to try to help hold it in place because this cake a little bit taller than what people would usually do when they're decorating a cake. Okay, Just roll this around and make sure it's all level on every side. All right. I got to go. Now what I'm going to do is I'm going to add a nice big dollar of butter, ****, my cakes are frozen. You guys, that is a huge tip for cake decorating. And it helps when it comes to crumb coating your cake. When your cake is actually frozen, the butter cream will adhere to the cake a lot faster and you won't have to put it in the fridge. Another option, if you don't want to put your cake in the freezer, you can actually take your cake, frost it, and then put it in the fridge. And then the butter cream will get a nice Criskuter layer. All right. I think we've just about got it here. You guys, we're just looking for a nice thin coat here. You're going to use your straight edge tool and just go around the cake nice and smooth here. Okay, awesome. And just take your butter cream here off the top with your tool. It's nice. And ever so gently, just pull it right off the top. Okay, great. 3. Frosting a Smooth Cake: So now, after about 5 minutes or so, if your cakes have been frozen, at this point your butter cream will start to harden onto your cake. And that's exactly what you want to do. So now what I'm going to do is I'm going to get one of my piping bags here. I love to use the false bags. So I have a zip off bag with a one M tip at the end. Actually, I think this one is actually one. This is a two D Wilton tip. It's a closed star, but it works relatively the same as an open star. I'm just going to fill this bag with some pink butter cream here, Jess. Squeeze it all the way around. Now, this is not for the design. This is just to help me get it onto the cake. It's way nicer when you have a tool that you can use to just help get the butter cream onto your cake. All right? And this is going to make it way easier because now we will have to keep using our Ost spatula. Now we can just gently use our shrimp edge around the side. Okay, I'm going to add a little more butter cream to the top. A little crumb there and just go around the edge like this butter cream is going to the edge and you're cooling the butter cream to make it nice and flat on the top. Okay, now we're going to use this tool and what you're going to do is you're going to pull it around really gently. You guys don't use too much force because you don't want to scrape off all the butter cream that you just put on. So you're just going to use a very light touch here and just pull it around. Okay, very nice. You're starting to get a real, you're getting a really nice smooth layer to your butter cream. Okay? And this is a great place to start because from here, when we add our additional design, you're going to have a nice smooth base for your cake. Now you're going to take your tool and just smooth it, your straight edge. Take it and pull the butter cream all around the sides at the top and scrape it after each time. Can you see like we're here where it's kind of pulled down a little bit. We're going to go around it again just so we can get the butter cream to kind of stand up on the edge. That's how we get it to look nice and smooth, good. And just repeat that. Okay, so now that we have the cake pretty nice and smooth here, a lot of it's going to be covered up so you don't have to worry too much about fast. Okay, But now that we have most of it pretty well and cover and smooth and just cleaning off my board a little bit here. And now we're going to add some of the pretty additions and really nice decorations to just make this vantage cake go over the top. Okay. 4. Start Decorating and Piping: So now what I'm going to start with, I'm going to start with this tip. This is another coast scar, but the, it's a little bit smaller than the other one that I used. What I'm going to do, I want to add some butter cream to my back. Okay. You guys, so now we're going to add a really beautiful pattern to our cake. We're going to take this tip, squeeze, and pull down all around the sides of the cake. Sometimes some people like to get out their rulers to make sure that all of the little impressions are the same distance. Some people like me eyeball it. And I'm not saying it as a good thing, I'm saying it because sometimes we're just not as perfect as some, like some people are really big perfectionists. And OCD and all that. I'm, I'm the far opposite. But you know, every cake decorator is different. So what I'm doing is I'm going around and just squeezing this butter cream and doing some little nice puffs around the cake. 5. Ruffles, Ruffles, and More Ruffles!: And now I'm going to add some really special additions to the cake. I'm going to take my ruffle tip. Okay, So Wilton has all different kinds. This one is a 150 sunny tip. And it's perfect for ruffles because it's just a thin opening across and it's wonderful for all of your cake. Decorating for ruffles is perfect. So what I'm going to do is I'm going to add some more butter crane to my back and I'm going to go around and do a really nice ruffle. So I'm going to show you here how I do that. I'm going to squeeze and go around just like that. You're going to squeeze and add a nice ruffle. See, maybe add some nice pretty ruffles all around. These are so, so pretty and so damty looking, and they really dress up your cake nicely. You can do one layer of that or you can do two. I'm probably going to do two around, add some nice little ruffles. All right, now for the base, remember our closed star tip. I'm going to use that again here. I'm going to create some pretty big, nice waves at the base of the cake, right? When we make these waves, what we want to do is take our time to just go up and down The really pretty motion here, nice and smooth. Just let it collide. See how pretty those look? Those beautiful puffs, so elegant. I love this. Look for this kind of cake just comes together so beautifully. All right, so now I'm going to go on with the smaller closed star. I'm going to do the same pattern here on top of the other ruffles that I did, the bottom. Now you're getting layers. That's what I love about the cake. It's vintage looking. It looks like it takes so much time to make it look so stunning, but it really is one of those things you're just going to use a little bit of pressure and release as you do this wave motion all around the cake. It comes together so beautifully. 6. Finishing Touches: All right. And I have one more tip. And this tip that I'm using here is an 18 from the Sunny Side up bakery tips. So what I'm going to, what I'm going to do here is I'm going to add some more butter cream here. What I'm going to do is I'm going to add pretty little hearts onto the side of the cake. Okay? And they look so nice. I'm going to put them right underneath each one of these pieces here. So I do a squeeze here and a squeeze here, squeeze to the left, and a squeeze to the Rhine. As I do that, I'm getting really pretty hearts. All right, so now we're going to add some pretty little scrolls to the top of the cake. And what you're going to do is squeeze your butter cream and pull down. And when you do this, it really makes it look like there's so much detail to your cake. It looks stunning. Okay. So the more you add, the more intricate detail you add, the prettier it looks. And I love to pipe these little scrolls here. It's so pretty. Wow, I love it. Okay, awesome. Right for the middle, what I'm going to do is I'm going to add a lovely little puff. And then where the hearts are, I'm going to add some more ruffles. So I'm going to find my little ruffle tip. I'm going to add some more ruffles right along where the hearts are. Only this time I'm going to do one layer of ruffles and it comes out just so nicely. How beautiful it reminds me of like a tea party or some precious little birthday girls cake. I mean, you can even do like a classy birthday, it could be any age, but it's so lovely for everybody. And I think my finishing touch here, what I'm going to do is I'm going to add some little stars right along the bottom of those ruffles right here. I'm going to add, I'm just going to squeeze and add some lovely little butter crane puffs. 7. A Finished Vintage Ruffle Cake!: Look how pretty that is you guys. And it's so simple. You just take your time, make sure that your butter cream is nice and firm and you're able to sit and create. And take your time and create a stunning vintage ruffle cake. What makes this cake super wonderful is the fact that there is so much detail into this cake, and it's just by using a few tips. You wouldn't think once you put them all together that it wouldn't make such an extraordinary cake, but it does. And once you know how to use those tips and you use your butter cream, right, it just is over the top. I love it. I love how it turned out. I had so much fun with you guys today. Have an amazing day. See you next time. Fine.