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Ruffle Cake
It’s actually very simple and only requires piping a straight a line and applying the right amount of pressure. And if I can do it, anyone can.
Directions:
- Fit a pastry bag with Wilton’s #104 tip. Then fill the pastry bag with frosting. I used my Vanilla Swiss Meringue Buttercream. Definitely remove your frosting paper strips before you start ruffling. I know-basic, but I forgot on my first run and ended up with a sloppy bottom edge. If you do happen to forget, refrigerate the cake and let the frosting chill then remove it. That will minimize the messy edges.
- Hold the bag with long tip down. Position hand with pastry bag at a 45 degree angle.
- Apply firm pressure as you move from bottom to top. ***Important note: If you are new to piping with this tip, practice on the side of a glass before you go for the cake. This way you will know what “firm” pressure is for you.
If you don’t apply enough pressure the frosting will come out straight instead of ruffled. Make sure to finish each ruffled line over the top edge of the cake. Continue to overlap each ruffled line sighly until side of cake is coverered. Scrape top clean and even of any ruffled edgeds then finish top as desired.