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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FREE Peek into how I make my Signature Standup Ruffles

Finally, I can share with everyone how I make my signature Standup Ruffles as seen in my Modern Tropical Ruffles Cake below.  Since this tutorial was originally made for publication in Cake Decoration & Sugarcraft Magazine, I had to wait until the issue, came off sale.  I share key steps of the technique further in this post but having taken pics of all the steps for that tutorial, I had all the makings for creating my own paid tutorial in pdf version so have made it available in my SHOP.

The Violet Cake Shop - Modern Tropical Wedding Cake - Stand Up Ruffles

So if you could not get your hands on the magazine, you can now purchase your own copy of how to make this cake HERE.  I’m starting it off at an introductory price of just under $10 USD (depending on exchange rate as I can only price it in Canadian dollars in my SHOP).

BUT……..

I did promise in my previous post to share some key steps for my Signature Standup Ruffles, (which are great for making structured diagonal ruffles and many other directions, shapes, patterns and colour sequences), so here I go!

Oh…but another BUT first…….

**Keep in mind, I am generously sharing a technique that I came up with after experimenting with different ideas and theories on how I could make these ruffles in fondant/gumpaste so I ask you to please, out of professional courtesy, not share this technique in any way, whether in live classes or publications or in tutorials of any form (video, pdf file, pictorial, print, album on Facebook etc.), without my written consent.  If you must share, please share from this post or my Facebook page and give credit where credit is due!  Thanks so much!**

Now, back to the good stuff…

I first thought of doing these after seeing some beautiful buttercream piped versions done by Shannon Bond of Shannon Bond Cake Design.  But I suck at piping – I neither have the muscle strength in my arms to pipe a full tier, nor the steadiness needed.  So I set about looking for a fondant/gumpaste version.

I did a lot of research and never could find the tight, clean and structured look I was going for in the standard fondant or gumpaste ruffles because all of them lay flat against the surface of the cake and only the ruffled portion would dance a bit above it due to the frilling.  So I thought, ruffles would be so much more versatile if I could make them stand up.  Making them stand up would allow them to be manipulated more easily and used in different patterns, directions, colour sequences…

BUT…what would make ruffles stand up?  All ruffles I’d seen were thin and flat.  If I saw a ruffle effect that had pattern and structure, it was when people twirled strips of flat fondant that they folded lengthwise in half, like the technique used most often by Tortik Annuchka who’s work I discovered on Instagram.  But I know, having tried it, that this technique doesn’t give clean straight lines around a curved surface like those on cake.  So, it’s great for straight up and down vertical lines and bunched patterns, but was not as effective for straight diagonal lines.

Then I thought, what if I could make the bottom of a ruffle flat, so it could stand, and keep the top thin and frilly?  And the idea was born…

So here are pics of a few critical steps in the process of making my Signature Standup Ruffles along with a high level description…for more info or detailed instructions on how to create these, unfortunately you will need to purchase my tutorial.  But these steps below should be straight-forward enough for the seasoned cake decorator to figure out and use…and I hope they inspire others to use them in creative and new ways.

Sneak Peek into making my Signature Standup Ruffles:

My Signature Standup Ruffles FREE Peek - cover

 

TVCS - Modern Tropical Cake Seaside - 39 - wm

I roll out my paste using dowels as spacers, to get a thick, even strip

 

TVCS - Modern Tropical Cake Seaside - 40 - wm

I then thin out the top end of the strip to create a frilled or ruffled effect

 

TVCS - Modern Tropical Cake Seaside - 41 - wm

Next, I trim just under the ruffling where the paste is still thick

 

And here are just some of the other ways I’ve used them so far.  One design is for a collaboration that has not yet been revealed so I can only share a sneak peek of it…

The Violet Cake Shop MIL's Greenery 75th - diagonal stand up ruffles       The Violet Cake Shop - Elegant Indian Fashion Collaboration - Utsava

The Violet Cake Shop - Incredible India Elegance - IMG_9236 - ii - wm - cropped to ruffle

I hope you’ve found this post engaging and informative.  I’d love to see what you create using this ruffle idea.  Feel free to post pics of your creation on my Facebook page.

Remember, if you’d like to purchase the full tutorial with 44 pages jam-packed with detailed instructions, tips and techniques, and 64 high resolution pics and steps, teaching a variety of not seen before techniques, you can go to my shop on my Facebook page or click HERE.

Here is just a peek of what’s covered inside!

Modern Tropical Ruffles Wedding Cake Tutorial by The Violet Cake Shop - 08-05-17 - cover

Modern Tropical Ruffles Wedding Cake Tutorial by The Violet Cake Shop - 08-05-17 - content

OH and it happens to be on for half price as an introductory offer so you can get it for just under $10 USD for a limited time!  The price will go back up to $20 USD one week after my Facebook page hits 125K followers…which can be anytime.

Have fun and Happy Caking Y’ALL! =D

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New Technique – Stand Up Ruffles

Wow…I’m so excited to share with everyone a new way of making ruffles.  Yes…it’s time-consuming…most ruffles are…but the effect is so worth it!  This new way of doing fondant or sugarpaste ruffles is SO versatile.  I’ve already used them in three ways, each one just a tad different in terms of the amount of ruffling done as well as the pattern and colours.

I had seen so many lovely ruffle cakes that were starting to take on directional qualities like all vertical or all diagonal and loved the look.  But I really wanted to get a tighter look as most of them were loose and not necessarily as ruffled or neat.  Then I saw Shannon Bond of Shannon Bond Cake Design do her AMAZING directional ruffles in buttercream.  Now, I am pretty good at fondant work but I admit, I SUCK (yes, I say it loudly ’cause it’s SO true lol) at pretty much anything piping related.  So, I decided to test out a theory I had on how I could get directional ruffles but with fondant or sugarpaste, rather than buttercream.  Lo and behold, it actually worked lol!

I get to share with you all my method in about a month because it’s in a tutorial that just came out in Cake Decoration & Sugarcraft Magazine.  When the current issue of the magazine tutorial I made comes off sale, I can share away, so VERY soon.  If you simply CANNOT wait, you can grab your copy of the August 2017 issue and get the jump on how to make them.  In the meantime, I will just tease you all with the cakes I’ve made using this method.

My Mother-in-law’s 75th birthday cake created March 25th, 2017:

MIL's Greenery 75th - IMG_8097 - ii - watermarked

MIL's Greenery 75th - IMG_8097 - ruffles - watermarked

 

My Elegant Indian Fashion Collaboration cake created in April 2017 and revealed in June:

The Violet Cake Shop - EIF2 - IMG_8179 - ii - watermarked

The Violet Cake Shop - EIF2 - IMG_8134 - ii - watermarked

 

My Modern Tropical Wedding cake designed for Cake Decoration & Sugarcraft Magazine’s August 2017 issue out now – created in May 2017:

The Violet Cake Shop - Modern Tropical Seaside - CDSM - IMG_8602 - iv - wm

IMG_8568 - ii - ruffles only

Hope you all like it and stay tuned for the blog post on how I created these.  I will share a quick overview of the method but also will release the full tutorial of this cake design as a paid PDF version in my FB shop around the same time.

Happy Caking Y’ALL!

 


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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!

20160310_195854 - ii - watermarked

Cut out an oval using a 2.5″ oval cutter

20160310_200621 - ii - watermarked

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

20160310_200639 - ii - watermarked

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

20160310_200649 - ii - watermarked

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

20160310_200701 - iii - watermarked

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

20160310_200724 - iii - watermarked

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

20160310_200802 - ii - watermarked

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

 

20160310_201617 - ii - watermarked

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

 

20160310_232050-1 - ii - watermarked

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