I'm wondering if I can get some tips on how to do the fondant ruffles like the middle tier of this cake? (from Cake Decorating at Home by Zoe Clark).
Would I roll the fondant thin and ruffle the edges? Should there be any gumpaste added in? Any tips on adhering the long strips of fondant around the cake, especially to avoid stretching and tearing during the process? While the fondant is setting on the cake, should the ruffles be stuffed with paper towels or supported by toothpicks?
Basically, I'll take any tips I can get Thanks!
I have done 2 cakes similar to this, I rolled out one piece (the diameter x 3.14)
I rolled out a piece aprox 1 1/2 wide ten I curved the piece and on a piece of
thin foam(for doing flowers)I thinned the edged with a ball tool when you have done the whole piece and straighten it out it will ruffle. The key is it needs to dry a bit so it doesn't stretch, also it's a 2 person job one to attach the ruffle one to hold the ruffle as you go. Hope it helps. I can send you a pic of the cake.
Thanks gbbaker! When you say that you curved it, do you mean like into a 'u' shape (but maybe less drastic) while still flat on the table? And great tip about the 2 person job! I wonder how I can convince my husband to help...
I made a gentle c shape , not to drastic. I looked into the rufflers and and decided I wanted one piece not several pieces to the ruffle.