Hi, Martie. I made the ruffles with a leaf tip; a medium sized one, around 5 or 6, I think. It's pretty warm in the test kitchen, and when we move things around for photograph when the cake is at room temperature, smooshing happens! :-) It sounds to me like you may want to try German Buttercream. It has a base of pudding and egg yolks, with butter beaten in, so the butter factor is somewhat modified. We don't have a recipe on our site yet, but I can recommend Stella Parks' recipe here. Susan

• Reply