I Am Baker

How to Make a Ruffle Cake

… in four minutes flat.

I shared this image awhile back.

Decorated Cakes by iambaker.net

 

Many of you asked for a tutorial on the chocolate ruffle cake and here it is.  However, I must mention something.  I sorta got a crazy idea and it ended up not going as planned so this tutorial is going to be a little different.  See, I decide to help add a visual aid so I did a 15 second video tutorial and posted it on Instagram.

Insert dramatic music here.

Since I had to film it with one hand and pipe with the other… well.  It wasn’t pretty.  Or very effective in terms of being a “tutorial”.

Lets just say this; if you take the time to actually pay close attention to what you are doing and apply even pressure and be consistent, you can get the pretty ruffles like above.  If you rush through it and have your four year old turn the cake stand while you are trying to simultaneously film and pipe you may end up with a wonky ruffle cake like I am about to show you.

Moral of the story:  Do as I say and not as I do.

Thank you.

Quickest and Easiest Ruffle Cake Ever!!

The concept is very simple!

Place crumb-coated cake on a cake stand.  Fill a pastry bag with a 127 tip and your choice of frosting. (I like this perfect buttercream as it is very white!)

Starting at the bottom edge of the cake hold the tip very close to the base of the cake.  With one hand, start applying pressure to the bag of frosting.

Start turing your cake stand with your other hand.  Keep applying pressure and move around base of cake.  When you have gone around the cake once simply move your hand (the hand holding the bag of frosting) upwards about an inch and continue piping, making sure to overlap.  You will continue this up and around the cake.

When you get to the top, repeat the same process, just making your circle smaller and smaller until you reach the center.

How to Make a Ruffle Cake in Five Minutes!

Now.  Scroll back up and look at the picture with the chocolate ruffle cake.  I did that cake in five minutes too, I just tried a bit harder.  This white ruffle cake is a bit sloppy for my taste, but I hope you get the jist of it.

Next time  I won’t do three things at once.

Who am I kidding.  I am a mom of five, I will always be doing at least three things at once. :)

Christmas Ruffle Cake Tutorial

If you want to add some extra fun, trying making it a Christmas layer cake!

Christmas Ruffle Cake Tutorial

And that is my wonky ruffle cake with red and green layers.  Feel free to check out my 15 second (really, what was I thinking?!?!  A FIFTEEN SECOND tutorial???) tutorial on this on Instagram. :)

I Am Baker

frilly cake {a tutorial}

I had no idea what to call this cake… and after much thought frilly cake to mind.  I thought “frilly” seem to vague, so I looked it up in the thesaurus, hoping to find a better word.  But then, listed right below the synonyms for frilly were the antonyms.  And they were: plain, simple, unadorned, unfancy.

So yeah.  Frilly wins.  Cause this cake is NOT plain or unadorned!

Frilly Cake: Full tutorial by iambaker.net #frillycake #cakedecorating

And here is the best part… this decorating technique could not be easier!  Slip a 1M tip into your pastry bag, fill it with frosting of choice, then wiggle your bag back and forth up the side of the cake.  Easy!

Now.  The only (and I do mean only) setback to this method is the sheer amount of frosting.  After having made it a few times I decided that a smooth top was the way to go.

Frilly Cake Decorating: Full tutorial by iambaker.net #frillycake

 

First start by getting as smooth of a top as you can.  (I talk a bit about that in my post on How to Build a Layer Cake) You can leave the sides with only a crumb coat as they will eventually be covered with the “frills”.

Now bring the frosting up the side of the cake (more details below) and then swoop the tip of the frosting bag down.

Frilly Cake Decorating: Full tutorial from iambaker.net #frillycake

As you can see, once I got to the top of the cake I guided the bag over and down to the side of the piped row and then released the pressure.  Repeat that every time you reach the top of the piped row.  You will cover up the end of the frosting with your next piped row.

And now for the row itself!

Frilly Cake Decorating:  Full tutorial on iambaker.net #frillycake

 

This couldnt be easier.  Simply start at the base of the cake and apply pressure to your pastry bag.  (You will be using approximately a 2-inch width for your row, but this can vary depending on the size of your cake)  Move your tip up and back and forth at the same time, applying consistent pressure to the pastry bag.  When you reach the top bring the tip down and over as I have shown above.

I have made enough of these cakes now to know that you can achieve different results when applying different pressure and speed.

Frilly Cake Decoration:  Full tutorial from iambaker.net #frillycake

 For instance, in the cake picture above I moved slower and didnt apply as much pressure.  I tried to be consistent with my movements. (But got a tad sloppy with the very top part… whoops!)

Frilly Cake Decorating: Full tutorial from iambaker.net #frillycake

 

In this picture, I applied greater pressure and moved a bit more erratically, going for more of a “ruffle” look.  And yes, this is the same cake, I just made the sides different as an example!

Frilly Fluffy Cake!  Full tutorial from iambaker.net #frillycake

 

Here is another cake I did with the same technique.  I used my best Crusting Buttercream Recipe (dont read the comments if you dont like drama) on the Best Chocolate Cake Recipe ever.  Since this cake was a bit smaller (2 layers vs. the 4 layer cake above) it was easier to choose the “frillier” option of lots of pressure and quicker movements.

The Frilly Cake: Full Decorating Tutorial from iambaker.net #frillycake

 

Hope you like this quick and easy way of decorating a cake.  But I must warn you… you will use a LOT of frosting.  For this 4-layer cake I used three of my Cream Cheese Frosting recipes. Three full recipes!  But, I happen to love frosting so I hope you will forgive me.

Let me know if you have any questions!  Happy Cake Decorating!

 

 

I Am Baker

Strawberry Ruffle Birthday Cake

I think the older I get the more I look to external joys to celebrate my birthday.

In my youth I used to flippantly say, “My favorite holiday is my birthday!”  I would demand that people shower me in attention and gifts.  Its was my day after all.

*head smack*

Vertical Ombre Ruffle Cake by iambaker.net

And while I fully support when others want to treat their birthdays as the best day of the year (heck, I encourage it!) for me, the greatest gifts are the simple ones.  The best day ever is having my kids near, knowing family and friends are safe and healthy, taking a few moments to just enjoy the precious life I have been given… thats a perfect birthday.

Oh, and cake of course.

Vertical Ombre Ruffle Cake by iambaker.net #cake #ombre #pink

 

I recently posted about an event that totally threw me off. (My husband being hospitalized for heart issues.)  While it has been hard to process and not something I ever wanted to deal with, I am thankful that it has helped me put my priorities in perspective.

The greatest birthday gift is peace of mind when it comes to accepting the curve balls life throws at us.

From Scratch Strawberry Cake by iambaker.net #cake #ombre #strawberry

 

This cake has been a long time coming for me.  I love strawberry cake, strawberry jam, strawberry wine, strawberry anything.  For almost a year now I have been searching for a great from scratch recipe that did not include jello or gelatin.  Not that there are anything wrong with those… just that I truly desired a from scratch recipe and couldnt figure out why it was so hard to come by!

Based on our news and wanting to make some healthier changes in my family’s diet, I was even more motivated to make my hopes a reality.

Strawberry Cake

Ingredients

  • 1 cup butter
  • 1 cup white sugar
  • 1/2 tsp salt
  • 1 tbsp vanilla
  • 1/2 tsp almond extract
  • 4 egg yolks
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 2/3 cup strawberry puree (1 cup de-thawed frozen strawberry & 1-2 tbsp water in blender)
  • 4 egg whites
  • 1 cup sugar
  • 2-3 cups dices fresh strawberries
  • 2 tbsp flour

Instructions

  1. Heat oven to 350 degrees. Prepare three 8-in round cake pans.
  2. Whip four eggs whites in mixer until soft peaks form. Add 1 cup sugar, 1 tbsp at a time, whipping to maintain soft peaks. Pour whites into large bowl (This was about 5 cups in volume after whipped) and set aside.
  3. Cream room temperature butter and 1 cup sugar until fluffy. Add in vanilla and almond extract. Add egg yolks one at a time, beating after each addition.
  4. Sift together 3 cups flour, baking powder, and salt.
  5. Alternatively add flour mixture and strawberry puree to batter until fully combined. Batter will be thick.
  6. Fold in egg whites.
  7. Coat diced strawberries in 2 tbsp flour and gently add to batter. (I used 2 cups but think 3 cups would also be delicious.)
  8. Pour batter into prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If using two 8-in cake pans, bake for 45-50 minutes.
  9. Recipe adapted from Allrecipes.com
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http://iambaker.net/from-scratch-strawberry-ruffle-ombre-cake/

Tips for Success:

There are a number a steps to this recipe, so its a good idea to read through first and prepare your ingredients before hand.

I had extra strawberry puree left over, so I added it to 1/2 cup of buttercream for the middle of the cake.

I highly recommend pairing this cake with a whipped cream frosting.  I chose Vanilla Buttercream for this because I wanted to use a particular technique (Ruffle Tutorial with #401 tip) for the frosting, but I ultimately believe that whipped cream frosting is the best choice in terms of flavor.

Homemade Strawberry Cake with Vertical Pink Ruffles by iambaker.net

 

I truly enjoyed this cake and hope you will too.

And because its my birthday, and I allow myself one day a year to be bossy without guilt, (without guilt are the key words there!) I am going to request that today you tell at least one person how much they mean to you.  Pick one quality that you admire in someone and tell them so. I promise that not only will it brighten their day, but it will brighten yours too. :)

Strawberry Birthday Cake by iambaker.net #cake #pink #ombre

 

 

I Am Baker

Rainbow Ruffle Birthday Cake

Today is my sweet little girls birthday. She is going to be four! And so far, she is the only girl among three boys. So yeah… a little princess to say the least.

Every year I let Audrey pick out what kind of cake she wants.


This is the cake she wanted last year.

And this is the cake she wanted the year before. (Ok, ok. So I may have made that choice on my own. She was only turning two.)

This year she chose a ruffle cake. But then specified that it had to be a rainbow cake. But then told me it had to be chocolate.

So needless to day, I had no idea how I was going to make a rainbow cake made of chocolate.

Which left… the exterior! Except, I had never seen a Rainbow Ruffle cake before, so I had to kinda make it up as I went along.

Getting those sweet little ruffles around a curve was easier said than done, but hopefully Audrey will love the final effect, so I am happy she challenged me!

Two of my favorite recipes were on hand for this cake.

Back to Basic’s Buttercream

The Best Chocolate Cake (I have been relying on my favorite brand for Vanilla lately, McCormick! I can really taste the difference when I use imitation brands. Only the best for the ones I love!)

The top was my oldest sons idea… he insisted I make a rainbow in circles around the top of the cake. Now, you know how much I love white, and leaving it white is exactly what I planned on doing. But seeing his face light up at his “bright” idea, I couldnt bear to say no.

Thanks to Kristen from Dine & Dish for sharing one of her birthday traditions… this is what Audrey will wake up to this morning!

And just in case you want a full tutorial for how to make your own Ruffle Cake, just head on over here and I’ll show you!

The kids all approve. Which is the most important approval there is.

Well, except Audrey! She will get to see it later tonight when we celebrate… but I have a sneaking suspicion she will be happy.

I do have at least one more post before Christmas… in which I might be returning to the red/green. Or not!! Cant wait to share with you! :)


I Am Baker

Christmas Tree Cake {Tutorial}

Remember this little thing? (Christmas Tree Ornament Surprise Inside Cake)

Well, I finally did that tutorial for you!

Although I must extend my apologies immediately, because my dear little Christmas tree cake morphed into a 2nd Birthday Cake for my little girl.

I do hope you can still get the general idea of how it all comes about!

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Lets get started!

First, start off by baking your cake.  I like a sturdy white cake, and this recipe has done me well.

Since we were actually planning on eating this cake, I wanted to make it an appropriate size for our family, so I used a 6in. pan.

This left me plenty of batter to make some pink and purple cupcakes, my little girls favorite colors.

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1. Place your cake on your stand.

2. Find something that will give you a circle imprint on your cake.

3. Trace around it so you know where you are carving.  Do this on both sides of your cake.

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Carve out a half circle.  This will be one half of the ornament we are putting inside.

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I chose pink and purple for my ornament colors.  I just put four cupcake in a bowl for the pink and two for the purple, then added some on my white frosting to create a sturdy consistency.  (the same application you would use in making cake balls)

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Cut out a tiny dot for the tippy top of the ornament.  I went ahead and cut through all the way to the cake stand.

This will actually help me to remember which layer goes on top!

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Start adding your cake ball mixture, and be mindful of the edges.  We are going for straight lines in our ornament, so I also used a glass to help me get a uniformly straight line.

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Alternate your colors (you can use as many or as few colors as you want!) until both layers of cake are level.

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Flip your ‘top’ layer on to your bottom layer and do a quick crumb coat.

Since this is going to be a ruffle cake, your crumb coat does not have to be perfect in the slightest!

And now for a SPECIAL treat… a ruffle tutorial! Hope you dont mind, but this technique is so fun and easy I couldnt resist sharing!

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Martha recommends using a #103 tip.  I think you can easily use a #102 or a #104 as well, and I did end up using a #102 for this cake.

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This tip has a small opening and a larger one on the opposite end.

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Make sure the SMALL end of the tip is facing out and the larger end of the tip is touching the cake (slightly) as you pipe.

The technique itself is simple, just choose how wide you want your ruffle, then pipe back and forth… going left to right all the way up the side of the cake.

I would take a step back from the cake every three or four rows, just to make sure your rows are straight!

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You can also make straight lines up the side of the crumb coat to help you keep upright all the way around your cake.

Wanna see the cake??

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This ornament is definitely one of my favorites.  It lends itself beautifully to any color or design… I cant wait to see what fun I will have with it next year!

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I hope you will try the Ruffle/Ornament cake.  And if you do, be sure to let me know!