The Violet Cake Shop™

Sharing inspirations for my designs, and tips I've discovered along the way in my caking journey! <3


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V-Petal Ruffles Mini-Tutorial

I was asked by Cake Masters magazine to submit a cake for their Ombré Cakes Collection in their latest May Issue.  I was assigned the colour BLUE and was immediately inspired!

The Violet Cake Shop - CM Blue Ombre - Full - 1st - IMG_5453 - iii - cropped &amp; watermarked

Right away, I knew what I wanted to do.  I had been playing around one day, and came up with a new and unique way of doing simple ruffles.  Once I saw “ombré” in the email, I KNEW I had to use this technique for the effect.

It is super simple so I hadn’t planned on doing a tutorial but luckily I had taken some pics anyway, for reference (hence the sub-par quality!)  I’ve now decided to post a quick mini-tutorial after all, because I had that cake on display at The Toronto Bakery Showcase just this past week, and I got TONNES of questions about how I created those ruffles.  So I’m guessing it’s not as simple as it may seem, for some.

The Violet Cake Shop - CM Blue Ombre - IMG_5028 - ii - watermarked

I used 8 gradients in the ombré, and with the same batch of fondant which was first coloured the deepest shade, I just kept adding in an equal amount of white each time after I was done with the shade I was working with.

See below for additional closeup photos of this cake…

But first, here are the basic step-by-step pics of how to make my V-Petal Ruffles – ENJOY!!  If you use these ruffles, please feel free to quote this tutorial and I’d love for you to share your creations to my Facebook page so I can see what you’ve done with them!

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Cut out an oval using a 2.5″ oval cutter

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Flip the oval over and dab some water on the very end of one side of the oval – this is the underside that will end up inside the folds

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Fold oval over, so the good side shows on the outside

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Mark the centre with the end of your brush – this helps with the folding

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Dab some water just on the end of the folded over oval

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Fold the ruffle at the crease you made earlier and pinch the end so it creates a point or ‘V’

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Cut a small portion off the bottom  – NOTE: this is only needed for the first row of ruffles that rest on the cakeboard

 

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Attach the first row to your cake with a dab of water down the centre of the back – if they have dried a bit, you may need to add more water and hold longer; add additional ruffles in rows (here I show three columns only, to give an idea); when adding V-Petals on top of an existing one, dab water under the point or ‘V’ of the new petal before attaching; sit each new petal inside the top gap of the previous ruffle underneath; pinch the top loops together if necessary, to neaten up the seams; try to ensure each column is straight, as you work your way up

 

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8 rows and 7 columns of ombré V-Petal Ruffles all completed =D

 

Now for some closeups of my Blue Ombré V-Petal Ruffle cake!

The Violet Cake Shop - CM Blue Ombre - IMG_5107 - ii - watermarked

The Violet Cake Shop - CM Blue Ombre - IMG_5308 - ii - watermarked

I have a tutorial in the April issue of Cake Masters for these Gumpaste Dogwood flowers that do not require special cutters.  I will post that tutorial here in a few months but if you can’t wait, you can always get a copy of the magazine first 😉

The Violet Cake Shop - CM Blue Ombre - IMG_5312 - ii - watermarked

I made the cosmos using my own method but I studied those made by Petalsweet Cakes intently!

The Violet Cake Shop - CM Blue Ombre - Full Cropped - IMG_5428 - ii - watermarked

Happy Caking Y’ALL!! =D