shonac Posted 5 Oct 2013 , 3:23am
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A[IMG]http://cakecentral.com/content/type/61/id/3113948/width/200/height/400[/IMG]

I was wondering if this would be at all possible..

I'm attempting to make a ruffle cake similar to this one and being in Australia, am finding it difficult to get white butter cream as white as the starting fondant ruffles to match, my question is this- can I put a thin layer of fondant just on the top of the cake, trim straight, smooth down just under the rim of the top of the cake and start applying my ruffles on that strip? Then there would be a layer of fondant all over the cake anyway. I'm terrified to attach the fondant directly to the buttercream and it unsticking and falling apart, but don't want 2 layers of fondant on the cake. Any help would be massively appreciated!

10 replies
Smckinney07 Posted 5 Oct 2013 , 8:21am
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AIf you're nervous about putting the ruffles on BC then you should cover the entire cake with a thin layer of fondant. That's what I would do.

cazza1 Posted 5 Oct 2013 , 8:59am
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When I made a ruffle cake I also covered the whole cake in fondant, first.

goodvibrations Posted 5 Oct 2013 , 9:11am
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I've done a few ruffle cakes on buttercream. I use a crusting buttercream and attach the ruffles with a mixture of water and tylose. Can't remember where I learned to do that but it seems to work.

shonac Posted 6 Oct 2013 , 2:42am
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AFantastic! Thanks so much for your help :0)

Daisyblue002 Posted 6 Oct 2013 , 8:25am
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Hi there, when I do ruffle cakes (I've only done 2 though!), I cover the cake in a very thin layer of fondant and then attach the ruffles with water or sugar glue. The ruffles are rolled out really thin too so it's not too much fondant. To be honest, when I've eaten the cake I don't eat the outside ruffley part - it's too crunchy!

 

shonac Posted 9 Oct 2013 , 3:13am
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AThanks daisyblue! Do you add tylose to your ruffles or use just fondant? Tia :0)

shonac Posted 9 Oct 2013 , 3:14am
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A

Original message sent by Daisyblue002

Hi there, when I do ruffle cakes (I've only done 2 though!), I cover the cake in a very thin layer of fondant and then attach the ruffles with water or sugar glue. The ruffles are rolled out really thin too so it's not too much fondant. To be honest, when I've eaten the cake I don't eat the outside ruffley part - it's too crunchy! [ATTACHMENT=1320]IMG_0298.JPG (3,294k. JPG file)[/ATTACHMENT]

Your cake is gorgeous btw

Daisyblue002 Posted 9 Oct 2013 , 4:34am
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Quote:

Originally Posted by shonac 

Thanks daisyblue! Do you add tylose to your ruffles or use just fondant? Tia :0)

 

 

I didn't add any tylose to the ruffles; they were rolled quite thin & dried very quickly. Had to plump and fluff them up as soon as I put them on the cake cause by the time I went round one row, they were too stiff to manipulate. Thanks for the compliments, it's much appreciated :)

Claire138 Posted 9 Oct 2013 , 7:07am

Quote:

Originally Posted by Daisyblue002 
 

Hi there, when I do ruffle cakes (I've only done 2 though!), I cover the cake in a very thin layer of fondant and then attach the ruffles with water or sugar glue. The ruffles are rolled out really thin too so it's not too much fondant. To be honest, when I've eaten the cake I don't eat the outside ruffley part - it's too crunchy!

 

 

Beautiful cakes, of the nicest I've seen with the ruffle effect.

Daisyblue002 Posted 9 Oct 2013 , 8:49am

Quote:

Originally Posted by Claire138 
 

 

Beautiful cakes, of the nicest I've seen with the ruffle effect.

 

Thanks so much Claire138, that's so sweet of you :)

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