Hi there you get strips of fondant or 50/50 and run through pasta machine, fold in half and stick down continuously rapping the loops around loosely, using fingers in the middle fold, it's quite tricky. Takes a lot of propping with sponge/tissue too. I have a cake with this technique in my profile. Good luck!
Hi there you get strips of fondant or 50/50 and run through pasta machine, fold in half and stick down continuously rapping the loops around loosely, using fingers in the middle fold, it's quite tricky. Takes a lot of propping with sponge/tissue too. I have a cake with this technique in my profile. Good luck!
Wow!!! Your fondant ruffles wedding cake is stunning! I can't even imagine how "tricky" that would be to get all those wrapped and propped with tissue. I'm pretty sure I'd get frustrated and want to pound the whole thing to smithereens.
AHow are the impressions on the other tiers made? I love the look, very 'Caketress'! I imagine it's something pressed gently into the sides while the fondant is still pliable, I just don't know what you would use to make the impressions curve around the cake...or what exactly you call it. Any ideas/tips would be much appreciated! Thank you!
If you have Facebook, have a look at Nana&Nana Cakes ... she has a superb tutorial in her albums and FREE too ... It's gone into my 'Next on the list' to try ;) Here's the link ... Hope it helps and good luck x
AThe indentations are done with a Dresden tool or similar - while the fondant is still pliable.
I did a base tier similar to this (most recent in my photos here on CC). I do it slightly differently than described above, I use thin strips of fondant, then ball one edge to ripple it, then stick the other side down a few millimetres, fold the strip towards me and work from the inside-out as I create the rosette.
Hope this helps!
AAmazing would love to see u do a video of this technique.
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