Today I want to talk to you about two of my newest favorite piping tips for ruffles: Tip 050 & 070! I’m trying to experiment with more piping tips than my usual favorite petal, star, and round tips. That’s right, I’ve left my comfort zone and have been ruffling up everything in sight!
Here they are:
Now, it’s time to experiment. Whenever I get a new piping tip, I experiment with every possible angle and direction until I’m happy. (It would be easier to just read the recommended tip position, but that takes all of the fun out of it!)
As usual, I’m working with vanilla buttercream. Choose your favorite recipe that holds it shape nicely with piping, or use one of my favorite (crusting) buttercream recipes linked HERE.
A little something for the top…
Close up of the cupcakes, all piped with the 070 tip! 
I love the cake and cupcakes together! I piped my entire cake with buttercream (tinted Wilton Lemon Yellow) using my tip 050.
We’ve also added a video tutorial for creating this cake and cupcake project with the tip 050 and 070 for those that like to see the entire piping process! Many online cake supply stores carry these tips, or you can follow our link!: Ateco tip 050 & Ateco tip 070
Thanks for stopping by the blog! Have a wonderful weekend!!
Thanks M!! You are FancyM from now on!! This is GREAT ~ I have some “spa party” cupcakes to do for a 10yr old’s bday this weekend and these new ruffle piping ideas would be great!
Woow , simply cute. I love them together
Wow!! Love it!! I’m going to have to get those tips!!
Wow, Thanks Melissa, for the lovely tutorial, the cake looks amazing and very elegant, I wish I can make one very neat like that, and the cupcakes are very cute.
Hi, Melissa. Love these ruffles! But could you tell me who makes these tips? They’re not your standard Wilton ones. I’d love to order these (well, get someone to order them for me when they go to the US), but who from?
Hi,
Just wanted to let you know that I have added link to here in my blog, about your beautiful cakes, they are so wonderful. Also now have your button. I’m not a cake icer, but love to look at your blog any way.
Beautiful! Thanks for sharing this, MD! I am ordering both of them from U.S.
This is beautiful. Was wondering where is the best place to buy tips from? I have all the standards, but I’ve never seen this one before.
Thank you so much everybody for your nice comments on these!!! I am becoming more and more obsessed with ruffles! :0) Wen–thank you for linking us in your blog!
Cakes on the Lane & Marianna–I ordered the ruffle tips from this site:
link to countrykitchensa.com
Very cute ruffles. I like to design my own cake with ruffles also. Great idea!
I love all kinds of ruffles
Looks gorgeous!!
Very, very pretty!
I love it SoO much
It seems to be like dresses
Keep going
Your ruffles are awesome! I just ordered the set of three ruffle tips and can’t wait to use them!
Also, just thought you should know that the following site is showing this tutorial but with their info/watermark on the photos. link to lovelytutorials.com
Thanks Miss Tori–Yes, Lovely Tutorials is terrible about doing this–stealing other bloggers work, cropping out their watermarks, and putting their own.
I think I’ll post about it on FB– I don’t know how to reach them as they are in another language–
Lovely ruffles Melissa… Is it possible to do theae with stabiliZed whip cream??
Hi Priya, I haven’t tried it, but I think it would be too soft to hold the shape of the ruffles for a long period of time.
I can not find a site to order the ruffle tip 050 & 070. Please help me. Thanks, Cynthia Summers
Hi Cynthia– Here is one place that carries them–
link to shopbakersnook.com
Thanks for your post here. I’m having trouble getting my frosting to stick in the side of the cake. My frosting was homemade buttercream that I had in the fridge and then set out for about 20-30 minutes before I used it. My cake was in the freezer over night with a crumb coat and also thawed for about 20 minutes. What am I doing wrong? Too cold?
Hi Jamie–Yes, I suspect that the cake is too cold and condensation is forming. I would let the cake come to room temperature, allowing any moisture to evaporate before piping . I hope this solves things for you!
Does someone in Australia stock these tips please