8 Quickly peel off a frozen flat ruffle and
position on the cake. Press gently so it
adheres properly. Repeat to attach
all the ruffles to the cake.
9 Pipe a small blob of buttercream in the
centre of each of the flat ruffles and quickly
apply a pearl dragee (sugar ball) using
tweezers. Press it gently with your finger.
This project is taken
from Buttercream
One-Tier Wonders ©
2016 by Valeri
Valeriano & Christina
Ong, published by
SewandSo, an imprint
of F&W Media
International Ltd
(RRP £15.99). http://www.
sewandso.co.ukCAKE DEC SCHOOLWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 85