How To make Rosettes & Ruffles for Cakes

Rosettes or Ruffles on cakes, you can now make them in a quick and easy way, saving so much time its unreal !
You can find all the equipment used and the NEW moulds from the OFFICIAL website on the following links
- Rosette Ruffle Mould ( BASE TIER ) - shrsl.com/41c3k
- Scrunch Ruffle Mould ( TOP TIER ) - shrsl.com/41c3u
DISCLAIMER - This description contains an affiliate link, which means that if you click on one of the product links, I`ll receive a small commission.
With a few hints and tips its never been so easy to decorate your cakes with ruffles or rosettes. Saving time and money it just means you can now offer even more to your customers at a great price.
Simple but Striking , beautiful for any Wedding Cake, Birthday cake, Celebration cakes of all kinds.
Happy Baking Everyone and i will be back soon with more NEW FREE detailed Content !

[@kerrypeters2685]

Thank you, this was an absolute delight to watch!

[@RachelsEnchantingCakes]

Glad you enjoyed it! Kerry and thankyou for taking the time to leave feedback it means alot x

[@jessicafilby5602]

Thank you for the lovely tutorial. You teach so patiently!

[@wendywashama3167]

Hi Rachel where did you purchase your tall dummies please? Love your clear tutorials X

[@gabriellaalban2740]

Hi!! How did you make the hole in the middle tier?

[@helenomara3092]

Hi Rachel. Thank you so much for your fantastic tutorials. How long would you leave the tiers in the fridge before stacking. Do you leave them uncovered. Xx

[@RachelsEnchantingCakes]

They don't need to go in a box the sweating is only condensation and nothing will stop this. Because your taking something cold and placing it into a warmer environment. I leave my cakes in the fridge until delivery. I have a much more detailed blog about the science behind refrigerating cakes and what actually happens when you take it out of the fridge on my website at www.rachelsenchantingcakes.com x

[@KeshavGopal]

Thanks for the detailed lovely tutorial. Can we use this technique on non dairy cream cakes. Fondant rose ruffle pattern and also the sugar sheet patterns. Please suggest

[@RachelsEnchantingCakes]

Check the ingredients on the products you are using

[@sarahjanesoggee3604]

As usual lovely clear teaching,you are a natural teacher I do hope you belong to one of the national sugar clubs as you would be a fantastic demonstrated,I belong to the National Sugar Art and I demonstrate and have run some workshops I love it and get a thrill in teaching others and I can see you are the same, If you come to cake international (Birmingham ) this year please come to the NSA stand I'll be demonstrating I'd love to meet you,could you tell me what you have covering your work board it looks like some kind of plastic or it could just be the light! Hope you don't mind me asking,please keep up the lovely tutorials I'd love to see a tutorial on baking your sponges x

[@RachelsEnchantingCakes]

Thank you for your lovely kind feedback x For the table I purchased a large 5mm thick acrylic sheet that you order to size so in my case the side of the table so it's completely protected. You can also order them in any colour you want, but easily replacabled so hygienic to work on but at the same time your protecting the work surface underneath x

[@a.w5552]

Hi Rachel. Where can we buy the large acrylic sheet? Love the tutorial 🥰

[@natashamitchell2904]

How do you do the middle part of the cake to cut it out? DO you have a video on how to do that?

[@RachelsEnchantingCakes]

Its all in the video content

[@bridgettchapman5020]

Could you apply this mold just to a freshly iced buttercream cake?

[@RachelsEnchantingCakes]

Definitely, that's what I do for cake orders, due to this only being made for tutorial purposes when your using a cake dummie it's easier for the fondant to stick directly to fondant, that's the only reason it's done differently for the purpose of the content x

[@godsgift2916]

This was my exact question, too!

[@lillianaginah7561]

Thank you but my question is the cake cant fall down since its a three tiered cake and you haven't used the dowels

[@RachelsEnchantingCakes]

I explain how you need to dowel the cake and stack it at the end , My apologies for any confusion this may have caused

[@the_secret_baker]

Rachel, how long do you leave the impressions in the fridge inside the silicone?

[@RachelsEnchantingCakes]

About 10 to 15 minutes or until firm, you will know as they will come out easily and not loose there shape

[@shalinigupta117]

How did you make that hole in the cake?

[@sairram1536]

Super Mam

[@RachelsEnchantingCakes]

Thank you for leaving your kind feedback

[@wendymitchell8712]

What is the sugar paste please?

[@lauralea3858]

Maybe I missed info but is sugar paste the same as fondant?

[@RachelsEnchantingCakes]

Good Afternoon Laura, `The Sugarpaste` which is used in this tutorial is a Brand of fondant, so they are the same thing but this was the brand used in order to cover this cake. Apologies for any confusion, I hope you found the tutorial helpful, Warmest Wishes, Rachel`s Enchanting Cakes

[@saidabegum818]

Hi, can you tell me brand of the suger paste or link please?

[@sharongiles4426]

The sugar paste

[@PropheticLionessC]

What type of powder is in your shaker

[@stephanieprice8247]

Powdered sugar I believe. When she’s greasing the mold she refers to it as icing (powdered) sugar.