Red White and Blue Ruffle Cake Design

Red White and Blue Ruffle Cake Design


what you'll need...

  • 1 layer cake, any flavor, cooled, filled and frosted with a crumb coat of white buttercream
  • white buttercream (I used this recipe, x5, and it was enough to fill, crumb coat and decorate a 3-layer 8-inch round cake)
  • piping bags
  • rose tip, drop flower tip and small round tip
  • red gel food coloring
  • blue gel food coloring


  1. After crumb-coating the cake, let it chill for 20-30 minutes in the refrigerator and prepare your frosting.
  2. Fit a piping bag with the drop flower tip and fill with buttercream.
  3. In another piping bag, use a small, clean paintbrush to paint a stripe of red gel food coloring up one of the seams inside the bag.  Attach a rose tip, and line up the narrow side of the tip with the stripe.  Repeat with a separate piping bag and a stripe of blue gel food coloring.  Fill each bag with buttercream.
  4. Pipe a row of white drop flowers (5-6 flowers) up the side of the cake from bottom to top.  Then, take the piping bag with the red stripe, and pipe a ruffle right next to the row of flowers.  The stripe/narrow side of the tip should be facing away from the cake; wiggle it back and forth slightly as you pipe to create a wavy ruffle.  Repeat, with alternating rows of flowers and ruffles, all the way around the cake.  Now pipe a red-tipped ruffle around the bottom edge of the cake.
  5. Next, take the piping bag with the blue stripe, and with the stripe/narrow side of the tip facing up, start at the middle of the cake and pipe a ruffle around and around, working your way to the edge of the cake.
  6. Lastly, take any leftover white and/or red-striped buttercream and color it red.  In a piping bag fitted with a small round tip, pipe a red dot in the center of each flower.
  7. If desired, finish garnishing the cake with a few dipped strawberries.  Dip the berries in white chocolate or candy coating, shake off the excess, and then dip in blue sprinkles or sparkling sugar.  Place on parchment paper and chill in the fridge until set, then place on top of the cake.


Design from Curly Girl Kitchen