How to make a Cupcake Cake with Ruffle Frosting
Turn your favorite cupcake into an adorable mini cupcake cake with these simple step-by-step instructions!
Ingredients
- Cupcake of choice* (2 cupcakes for one cupcake cake)
- Frosting of choice*
You'll also need:
- offset spatula
- piping bag with small petal tip (such as Wilton #103 or #104)
- rotating cake stand (optional)
Instructions
- Wrap cupcakes tightly in plastic wrap and freeze for 30 minutes before starting.
- Slice the dome off the top of each cupcake so the tops are flat.
- Flip the cupcakes over and use a 2-inch cookie cutter to cut the slanted sides off, leaving you with two round cupcake layers.
- Place one cupcake layer bottom-up on your serving plate (set on a rotating cake stand, if possible) and spread a thin layer of frosting on top.
- Place the second cupcake layer, bottom-down, over the first.
- Apply a thin layer of frosting (crumb coat) over the top and sides of the cupcake cake. Chill cake in the refrigerator for 30 minutes (covered, if possible) before continuing.
- Use a thin metal skewer or toothpick to draw vertical guidelines around the sides of the cake for the width of each ruffle. Then, use a piping bag fitted with a petal tip to pipe ruffles around the sides of the cake. Holding the piping bag at a 45º angle, use a steady left and right motion to pipe the ruffles, working your way up the sides of the cake. End each ruffle by piping slightly over the top of the cake, ending in the same direction with each ruffle.
- Pipe ruffles around the top of the cake, starting at the outermost part and working circularly inwards until you reach the middle. Use a forward and back motion to pipe the ruffles.
- Dig in!
Notes
*I suggest using a cupcake that doesn't fall apart too easily and a frosting that isn't too limp to hold the shape of the ruffles. The cupcake and frosting I used are from this recipe.