Valentine’s Ruffle Cake Recipe
Uploaded by Renshaw Baking
- 500 g Rose Pink Flower and Modelling Paste
- 2 pre-made cakes covered in Duck Egg Blue Ready to Roll Icing
- Paint brush
- Small round cutter (petal sized)
Measure the depth of the top tier cake and draw a heart shape the fit the cake. Cut it out to be used as a template.
Take the Rose Pink Flower and Modelling Paste, knead it until soft and pliable and roll it out on a clean dry surface, very lightly dusted with icing sugar to a depth of 3/4mm. Using your heart template cut out a heart shape. The paste will need to be left overnight in a dry room to harden and set.
To make the ruffle effect, knead the Pink Flower Paste until pliable. Roll out on a clean dry surface which has been lightly dusted with icing sugar. Cut out a circle with the round cutter. To make the ruffle effect the circle can be folded into 3 main shapes - 1 > Fold in half and in half again but do not flatten the second fold. 2 > Fold in half and roll up to form a flower shape. 3 > Fold in half and then fold the edge into the middle and do the same on the other side so it look like a loose 'S' shape.
The ruffle pieces should stick to themselves; however you can use a little cool boiled water to adhere them if required.
Stick the ruffles in position on the heart with cool boiled water, this is best done one at a time when the Flower Paste is still pliable, that way you can push them back into shape or squeeze them together to form a tight ruffle design.
Allow the ruffle pieces to set fully before assembling onto the cake.
Position and stick the heart shape onto the cake with royal icing. Support it until set.
Handy Hint: Change the colour of the Icing to match the brides' colour scheme.