Wilton’s “Ruffles and Roses”. 8x10x12x14—I didn’t decorate the 16” dummy. I had hoped that the tip would form the ruffles simply by using enough pressure, but that was not the case, so it wasn’t as simple as I originally thought—but still fairly easy considering the ruffles are the only decorations on this cake (excluding premade roses). Start by using a creamy medium-consistency buttercream (not too stiff or dry—you want it thin enough to pipe easily, and wet enough to stick to the cake’s sides without falling off). To form each ruffle, you need to twist your wrist forward and back while piping with even pressure. It took 14.5 minutes to decorate four tiers with ruffles (this includes refilling the pastry bag multiple times because I only have one giant rose tip #127D). It isn’t perfect, but it was fun... sort of! I discovered that I can make the bottom ruffles better than the top ruffles for some reason. It took me a while to figure out why my hand was killing me trying to pipe with soft creamy buttercream in my pastry bag... I also discovered at what temperature buttercream starts to freeze! We thought it was a good idea to film the video outside for better lighting and no background mess (plus I wouldn’t break a sweat), but unfortunately, I live in one of the 49 states that got snow—so it was COLD! (I think it was 37 degrees, but my stainless steel tables must have been colder!) Freezing buttercream is the reason I didn’t decorate the 16” dummy. The video is edited to show the 8” dummy being decorated (first 2.5 minutes), a leaf tip ruffled border being piped in between the upper and lower ruffles (next 45 seconds), and the end result of all. When adding roses to the center of the tiers, I’d recommend piping the leaf tip ruffled border in the space between the 127D ruffles to give the roses something to stick to. If you aren’t adding roses, the border will also be necessary to help hide the seam since the 127D tip will leave a gap on 4” tall dummies.