This method of making removable wafer paper ruffles uses a strip of wafer paper that you attach the ruffles to, then you wrap that around the cake. You can remove the strip of ruffles before cutting the cake.
Wafer paper ruffles look great, but let’s be honest, they don’t taste good. You’ll want to remove them before cutting the cake because cutting through all of those layers of wafer paper ruffles might be possible, but it can also end up being difficult if they’re dried onto the cake.
There are a few things to be aware of if you decide to do it this way, though, so read on for those tips.
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Why make wafer paper ruffles this way?
I decided to try this method because I was thinking about selling the pre-ruffled strips.
However, after trying it out, I decided that this will work only if you attach the strip to the cake while the strip is still damp, because it stiffens up when it dries.
You might be able to treat the strip on the back with wafer paper conditioner, but the wafer paper ruffles might not stick to the paper if it’s conditioned too much, so I’d suggest to use just the vodka because it will dry fairly quickly and the ruffles will stick to the paper when it dries.
So why would you want to do it this way, why wouldn’t you just attach the ruffles directly to the cake?
Well, this way, you have the option to decorate a buttercream-covered cake with ruffles, instead of having to use piping gel or corn syrup to stick them to fondant.
I’ve done fondant ruffles on buttercream, but there’s always the risk that the icing will soften and the ruffles will slip because of the weight.
This method won’t let the ruffles slip off the cake because they’re firmly attached to the wafer paper strip.
You can also decorate the strip, then attach it to the cake when you’re done, so that you don’t have to sit with the cake out while you press ruffles onto it.
This will allow you to take your time without worrying about refrigeration for the cake, and you won’t run the risk of messing it up since you’ll be able to fix the ruffle strip independently of the cake.
Start by prepping the wafer paper.
Start with a strip of wafer paper that’s the same color as the ruffles, and the same size as the cake circumference and height.
Attach strips together to match the length, plus about 3″ for an overlap.
If the paper is printed be aware that the color can darken and smear if it gets wet, so make sure that you handle it carefully through the next steps!
Cut small squares of the paper, make them 2″ or smaller. You can also use circles if you want a smoother look without the angles.
How to make and attach the ruffles.
Working on one square at a time, spray one or two light bursts of vodka on the non-printed side of the paper to soften it. Don’t get them too wet!
Give the paper a few seconds to absorb the vodka and soften enough to be manipulated, then spray a single spray on the center. That’s where it will attach to the strip.
Bend the edges up toward the center, then press the center onto the wafer paper strip and hold it in place until it sticks. If it doesn’t want to stick it might be either too wet or too dry, so adjust if needed to get it to adhere to the strip.
Work your way across the strip, adding ruffles as you go and filling in any blank areas with more wafer paper ruffles.
Leave about a 1/2″ edge along the bottom of the strip that’s empty in case you need to adjust the height.
When you’ve covered all but about 3″ of the strip, stop adding ruffles and get ready to attach it to the cake.
For an article about making fondant ruffles, click here.
Attach the ruffle strips to the cake.
Paint a thin layer of piping gel or some corn syrup on the plain edge of the strip and start wrapping it around the cake, starting with the plain edge flat against the cake.
Wrap the strip around the cake tier and when you make it all the way around, press the ruffle edge onto the plain edge and hold it until it sticks to the piping gel and is held in place.
Make sure to wrap the strip around the cake before it dries, because when the wafer paper dries after being wet, it will be stiff and won’t conform to the shape of the tier.
When it’s time to take the removable wafer paper ruffles off of the cake, just cut through the section where the pieces attached together and peel it off of the cake.
To see an article with ruffled wedding cakes, click here.
Wafer paper ruffles tips.
For another article about making different styles of wafer paper ruffles, click here.
- Use AD grade wafer paper so that it will hold up to the moisture without melting!
- If your paper is printed, don’t print the color on both sides to avoid smearing on the side that attaches to the paper. Keep your hands as dry as possible as you work to prevent smearing the ink.
- I use vodka in a little spray bottle because you can apply a little bit all over the surface of the paper with one or two sprays, and it will dry quickly without wilting the paper.
- You can use wafer paper conditioner, but attaching it to the paper might be more difficult if the glycerin prevents the ruffles from sticking. Use a weaker conditioner to prevent this.
- Measure the distance around the cake and make your paper strip a few inches longer than that to give you an edge to overlap so that the strip will attach to itself.
- Wrap the ruffle strip around the cake as soon as you finish it so that it dries in the shape of the tier and not flat. When wafer paper gets wet it contracts a little as it dries, and it gets stiff. Don’t let it dry out because it might not be flexible enough to wrap around a smaller tier without breaking.
Fort a faster way of making ruffles with buttercream, click here for another tutorial!
Wafer paper supply list:
Shop for materials to make wafer paper flowers on Amazon (#ad):
- Wafer paper, white or colored
- Silicone flower center molds
- Petal veiners
- Petal dust
- Floral wire
- Tylose glue
- Fluffy paintbrushes
- Flower former
- Craft scissors
- Liquid Food Coloring
- Food-grade glycerin to make wafer paper conditioner
- Corn starch
- Flower paper punches
- Steamer to shape wafer paper
