If you click on the video by Colette Peters for Ruffles, it shows a cake that is all ruffles.

I really want to do this for a friends wedding and would appreciate any advice on technique.

My basic questions are would you stack the tiers and then put the ruffles on?
She uses a fondant/gumpaste mix , should I assume it's a 50/50 mix?

Also do I need to use fondant underneath just so it attaches more secure or can I base coat the cakes in buttercream or ganache and just have the ruffles hide the undercoat?

It looks like the ruffles graduate in size but I'm wondering if that's just because the cakes graduate in size.

And is it in one of her books by chance?

Thanks in advance.

Could you provide a link to the video?

Is it anything like Marina Sousa's blue ruffled cake:

http://cakecentral.com/cake-decorating-ftopict-45216-.html

HTH

Hi JanH,
I must be losing it. That's twice this week I forgot to include the link. http://www.rolledfondant.com/how.htm

Here it is. Earlier, I did search ruffles and saw marinas but this one is a little more intense and angled so I was hoping someone would be familiar with it.

Thanks!