I really need help on this one. I did this cake and really I do not like it. Something is really wrong and I cannot really figure it out. The cake should look like the pinterest picture attached but my result is disapointing and I cannot figure out what I did wrong. I rolled my ruffle with a pasta roller to number 3 thickness then thin down a bit the edge.
Please any advice would be appreciated
AThere are a lot more layers, spaced closer together in the picture.
Should I roll my fondant thinner too? Because I want to scrap it off and redo the whole thing
AUse 50/50 fondant and gumpaste so the ruffles can still be cut with a knife during cake cutting :)
They also look a bit less wide than what you have
AThanks everyone for your help. Here is the final product, could not have done it without you guys.[IMG]http://cakecentral.com/content/type/61/id/3242152/width/200/height/400[/IMG]
Thanks everyone for your help. Here is the final product, could not have done it without you guys.
A3" long strip. No I used 100% fondant but I used a pasta roller at number 6 thickness. The fondant was really thin and when light was hitting the cake it was amazing the effect
I bet it looked gorgeous!!!
apporx, how long did it take you to do it, all 3 tiers?