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Ruffled Cake Stands

 

 

Ruffled Cake Stands
Display cakes, cookies and other treats in style with these easy cake stands constructed with household containers and embellished with decorative fabric. Make several in different heights for a visually pleasing, user-friendly presentation.

Size:

    Small Cake Stand – 6" high, with round top measuring 10" in diameter
    Medium Cake Stand – 10 ½" high, with round top measuring 12" in diameter
    Large Cake Stand – 13 ½" high, with rectangular top measuring 12" long X 10" wide

Materials Needed:

  • Containers to recycle for base, such as coffee can, iced tea container, oatmeal container, box: 5 ½" high for Small, 10" high for Medium, 13" high for Large
  • Paper tape
  • Pencil
  • Lightweight cardboard
  • Utility knife
  • Sand or decorator pebbles/marbles to weight cake stand
  • Plastic sandwich bags
  • Hot glue gun and glue sticks
  • Wilton cake base, or ½" thick foam core sheet: 10" in diameter for Small, 12" in diameter for Medium, 12" X 10" for Large
  • Aluminum foil (optional)
  • 45" wide fabric: ½ yard for Small, ¾ yard for Medium and 1 yard for Large
  • ½" wide elastic: 26" long for Small, 32" long for Medium and 38" for Large
  • Matching thread
  • Scissors
  • Straight pins
  • Sewing machine
  • Safety pin

Instructions:


Base
  1. Cover outside of container with paper tape. You can also spray paint or glue decorative paper to the outside to cover the base.
  2. Trace the shape of the end of the base onto the cardboard. Cut out with utility knife and put aside.
  3. Fill a sandwich bag with sand, pebbles or marbles and tie the bag shut. Place the bag inside the container to add weight – this will prevent the stand from becoming top-heavy and falling over when in use.
  4. Hot glue the cardboard circle to the open top of the container, placing the glue along the edge of the opening and holding in place until secure.
  5. You can purchase a ready-made cake board measuring 10" in diameter, or you can make one:
    • Trace a 10" circle onto foam core and cut out
    • If desired, wrap the circle in aluminum foil (matte side out)
  6. Center the cake board onto the base and hot-glue securely to the cardboard top.
Ruffled Skirt
  1. From 45" wide fabric, cut two pieces, each measuring the full width of the fabric and 7 ¾" in length for Small, 13 ¾" for Medium and 16 ¾" for large. Trim off selvages.
  2. With WRONG sides together, pin one short end of each fabric piece together, forming a single long piece. Stitch in a ½" seam. Press seam open.
  3. Narrow Hem the Fabric Ruffle: turn up lower edge ½" and press. Fold raw edge inside to meet pressed crease. Stitch hem in place, stitching close to the folded edge.
  4. Create Casing: turn down upper edge ¼" and press. Turn down again 1" and press. Stitch casing closed, stitching close to the folded edge. This will form a channel for the elastic to run through.
  5. Using a safety pin, thread a 26" length of elastic through the casing. The elastic will be shorter than the casing, which will gather and form the ruffle.
  6. With WRONG sides together, pin remaining short ends. Stitch in a ½" seam, stitching through all thicknesses, including the elastic. Press seam open.
  7. Place the elasticized end of the ruffle around the cake board, stretching slightly as needed to fit. Distribute gathers evenly. Pin to cake board using straight pins. You can also hot-glue ruffle in place if desired.
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