Buttercream Ruffled Roses Cake

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I'm excited to share today's Buttercream Ruffled Roses Cake with you for a few reasons... its elegant, it is not nearly as difficult as most would imagine, and it's a technique that I previously thought was only possible in fondant!

Hooray for new buttercream techniques ;0)

Buttercream Ruffled Roses Cake


Ruffles in all forms continue to be extremely popular in cake decorating, and I love the trend of incorporating large fondant ruffled roses around the sides of cake tiers.

Fondant Ruffle Roses Option

I made a tutorial a couple of years ago on how to apply a single, large fondant ruffled rose to the side of the cake: Easy Fondant Ruffled Rose Cake  But I have to say that I've been inspired by the trend of carrying several ruffled fondant roses all the way around the cake!

We later did an elegant Tiered Ruffled Roses Cake in Fondant as well!  

Since I have a soft spot for buttercream & piping, I wanted to try this look in buttercream.  I was so HAPPY to find that it is not nearly as difficult as I thought it would be!

Buttercream Ruffle Roses

The buttercream ruffled/ribbon roses that you'll see in my video are very similar to the ones that I have made in past cupcake tutorials, and even in my cascade of buttercream flowers tutorial.  

This video just takes the technique one step further...and involves drying the small centers 2 days in advance. (See our note at the bottom of the page for an alternative to drying the centers!)

I hope that you enjoy it!


My tiers are 8"/6", (each 4" tall)

I frosted my cake with High Ratio Buttercream Frosting- You could also use our Classic Vanilla or Fluffy Vanilla Buttercream.

Piping Tips Used:  Wilton 104 petal tip for the roses, and Wilton 3 small round tip for the borders, and a Wilton 2 tip for scrollwork accents on the top tier.

Rose Nails

Waxed Paper cut into squares

*I used 7 roses around the sides of my cake and so I needed to dry 7 centers, plus another 3 centers for the top tier--for a total of 10 centers.  (Dry a few more than you think you'll need.) -

Sugar Pearls- Optional

The usual:  You'll need a cake board cut to the size of each tier, your supports of choice (I use bubble tea straws for 2 tiered cakes), and your cake base/pedestal

Freezing Option for Centers

***In a time crunch? If you are unable to dry your centers in advance, you can instead freeze the centers for 15-20 minutes or until firm. 

Place on the cake and proceed as usual! The centers may have a bit of condensation as they warm to room temperature, but the shine will evaporate. This is a great time saver and a technique that I also use in our Buttercream Floral Wreath Cake Video Tutorial!

Enjoy the Video

Thanks so much for stopping by, we hope that you enjoy this elegant buttercream ruffled rose technique- it really is a lot of fun and we love the look! Keep this design in mind for birthdays, bridal showers, and even weddings!

The bottom tier would be beautiful in pink also- anything goes! ;0) Have fun with it!

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  1. Hi Heather- are you able to see it now? I've adjusted the format a bit. We are updating the format of all of our videos but you should still be able to see all of them. If you notice a lot of these error messages, it's a sign that something on your computer or device likely needs an update. I would check this first, although sometimes it is the browser that needs an update. Please let us know if you continue to have trouble! (You can contact us at info@mycakeschool.com) --Thanks!! ;0)

  2. I had the same problem with 2 separate cakes I did on two different occasions. The roses (not the centers) were falling. In both cases on delivery I piped in some extra layers, but I was not confident either would stay. Do you have any suggestions. I used Bunnywoman's crusting buttercream.

  3. Hi Janine- I'm sorry that you've had this problem! I would try piping the layers of petals as soon as possible after crumb coating your cake. Sometimes piped details like ruffles, etc. can have a little trouble connecting to crusted buttercream. I remember some of our members having this issue when piping several horizontal rows of buttercream, and this is what helped them.

    The other thing that I would recommend is to really make sure that the piped petals are connecting to the surface of the cake as you pipe, rather than the row of petals in front of it. If it doesn't attach properly to the surface of the cake, it can weigh down the petals in the row beneath it and cause sliding. Those are my two best guesses as to what could be happening here. I hope this helps!

  4. Omg! This was beautiful. I've been considering taking baking classes for a while but it'll be a minute due to financial restraints so of course, there's the internet. I originally purchased the membership for the unicorn cake for my daughter but I see this was definitely a great investment. Thank you.

  5. Thank you so much. I have attached my version of this cake. Your video helped make this cale possible and my mom loved it. ?

  6. Hi Elvira, we used our high ratio buttercream frosting for this cake. The high ratio frosting is a little less perishable due to the shortening, and I feel better about the centers sitting at room temperature to dry for a couple of days.

    However, if you'd like to use our classic our fluffy vanilla buttercream recipes, that would be fine also-- I would just freeze the centers (about 15-20 min) instead or drying them since these frostings are a little more perishable.

    All of these recipes are in our Recipes section. I hope this helps!