Actually this is easier than you might think.
1) Roll out some fondant or 50/50 fondant & GP. You will want it about 1/8" thick. Thicker if you want the ruffles REALLY ruffly.
2) Cut into even strips or ribbons.
3) Take a toothpick or a lollipop stick and very gently with even pressure roll back and forth working in a 1" section at a time. Only roll the toothpick over one side of the ribbon, either right or left. This will be your ruffling side. Leave the opposite side alone so that you have a nice smooth edge to adhere to your cake. (Hope that makes sense.) The more you roll your toothpick, the more ruffles you will get. But be careful, the fondant will get thinner at the edge as you roll. If you roll too much, it will begin to tear.
this might help
My slow dial up won't let me see pix. clearly. Are you talking fondant ruffles or butter cream?
Thanks southaustingirl but the link open a window saying the link is broken and turnerdmann, yes i'm talking about fondant ruffles, please help me.
Misdawn thanks have you a step by step pics? it's help me more.
Seiyi where is says blocked you need to type the words sugar craft . com (take out the spaces between the words).
exactly what misdawn said. That is the procedure i am familiar with. good luck
Seiyi where is says blocked you need to type the words . com (take out the spaces between the words).
If your asking about buttercream....there are several tips you can use your BC can't be to thick. I have use a 70 tip before, but I am no expert and can't see the pic very well either.
Maybe someone with a little more knowledge will wee this and help.
Thank you so much jlsheik but i need fondant ruffles or fondant Frills
the word that is blocked is sugar craft without the spaces