A bride sent this picture to me and I am having some problems figuring out how you get this look. Is it all out of fondant or is it buttercream? I am afraid this is one of those cakes that the bride thinks is a simple design but there is a lot of work behind that "simple" look. Thanks for any input.
AYou mean those ugly upside-down ruffles?
That looks like a 'simple' design but it really is a lot of work!
I think the ruffles are gumpaste. You can do them in buttercream as well.
I too call them upside down ruffles. They're not necessarily hard but they can be tedious. And like AnnieCahill said, they can be done in both fondant/gumpaste, and buttercream.
They look to be a tight Maggie Austin type frill. They are applied when the cake is upside down. They are made from fondant and rolled very thin using a pasta machine to setting six. The frilling is done a little differently than we all learned. She has a class on Craftsy called Fondant Frills. Not hard to do, just tedious.
Thanks everyone. My next question is, if you do the ruffles in fondant is the whole cake going to have to be covered in fondant? I can't imagine buttercream holding the weight. Also is the top tier design a mold? Thanks.
AI wouldn't dare try to get that to stand up over buttercream. Fondant covered, then apply the ruffles.
Definitely cover the cake in fondant first. You can then apply the strips with water.
AThat's what I thought.
AI did ruffles last week right over buttercream, but I made them of modeling chocolate and gumpaste mixed. I love using the chocolate - iris much stronger than the fondant and you can get the edges to meet and fix mistakes just by using the heat from your hand. Of course, you have to watch out for that too! I'm a newbie at decorating and I was able to do it, so I would recommend you try the chocolate. I'll look forthe video someone here sent me! Nancy
AHere it is!