I've been working on a wedding cake dummy to showcase to clients, and decided to try my hand at the ombré ruffle technique using fondant for one of the tiers. However, I noticed the next day that the ruffles had dried to pretty much rock hard, and I use Satin Ice fondant. Is this still acceptable to serve if it were done on a real wedding cake, and something I should warn clients about ahead of time?
crispy fondant is more acceptable/very pleasing to my american palate
i'd say enjoy the candy ruffles
AThe ruffles WILL dry out because you have to roll the fondant thin enough to ruffle in the first place. I don't think there's much you can do about that, save adding the ruffles the same day the cake will be eaten(I don't think so!). Someone with more experience might come along and teach us a way to keep them soft, though.