Nervous About Making Ruffle Cake For My Daughter's Birthday - Advice Welcome!

Decorating By Cake-Girl1968 Updated 24 Apr 2015 , 4:29am by tigercane2006

Cake-Girl1968 Posted 22 Apr 2015 , 3:11pm
post #1 of 9

I am hoping to make this cake (I hope the link works) with ombre ruffles. I have never made a ruffle cake before and I'm worried about it working out. It doesn't look too hard but then, those are famous last words. I'm wondering if you use a stiffer fondant (like Wilton which I hate but if I have to) or if you can use any fondant. These ruffles are either up or straight out, not down. How do you keep them from drooping? Any advice welcome!

https://www.google.com/search?q=starfish+cake&tbm=isch&tbo=u&source=univ&sa=X&ei=p7g3VbWOJfaIsQSb_YGoDg&ved=0CB4QsAQ&biw=1440&bih=701#imgrc=YOKAv6mc42mrqM%253A%3BdJNI_N1kPZrdkM%3Bhttp%253A%252F%252Fmedia-cache-ak0.pinimg.com%252Foriginals%252Fa9%252Fe5%252Fbe%252Fa9e5be1d30c66e6e2a110eb7e6a9b546.jpg%3Bhttps%253A%252F%252Fwww.howdivine.com.au%252Fblog%252Faustralian-beach-weddings%252F%3B358%3B480



8 replies
-K8memphis Posted 22 Apr 2015 , 3:20pm
post #2 of 9

i would knead cornstarch into the fondant -- the more the merrier for worry free instantaneous gravity defying results -- best to you -- you got this -- 

mrsmuske Posted 22 Apr 2015 , 4:04pm
post #3 of 9

I recently made a few ruffle cakes. They ARE TIME CONSUMING!! I did a slightly different version, I ruffled the top edge of the fondant to give it a frilly look. I used Wilton fondant, (not my favorite either) and had to mix it with Gum Paste to get it stiff enough to stand up & not droop. I also used crinkled pieces of paper towel to hold the ruffles in place while they dried. I dusted it with cornstarch/powdered sugar mixture as I worked with it to help dry it out a little.

I used the new Wilton fondant about 3 weeks ago, it was even softer than their old fondant. It took a lot more gum paste to get the right consistency. My best advice, give yourself a couple of hours more than you think it should take. The ruffles are beautiful, but it takes some trial and error before you get them right.

cait1219 Posted 22 Apr 2015 , 5:41pm
post #4 of 9
When I did something similar I actually turned the tier upside down, started from the new bottom of the cake and worked my way up.  Once it dried enough to hold its shape, I flipped it back over!
Read more at http://www.cakecentral.com/forum/t/795046/nervous-about-making-ruffle-cake-for-my-daughters-birthday-advice-welcome#Qs1oYypf5oVDrJf6.99
When I did something similar I actually turned the tier upside down, started from the new bottom of the cake and worked my way up.  Once it dried enough to hold its shape, I flipped it back over!
Read more at http://www.cakecentral.com/forum/t/795046/nervous-about-making-ruffle-cake-for-my-daughters-birthday-advice-welcome#Qs1oYypf5oVDrJf6.99

When I did something similar I actually took the tier, flipped it upside down, started at the new top of the cake and worked my way down. Once it was dry enough to hold its shape I flipped it back over!  You'll just have to work in reverse with your colors.

Cake-Girl1968 Posted 22 Apr 2015 , 10:12pm
post #5 of 9

Thank you everyone for the advice - I really appreciate it. cait1219 - I was actually wondering if I could work it upside down so I'm really happy you mentioned that!


costumeczar Posted 22 Apr 2015 , 10:19pm
post #6 of 9

Here's a link to a basic tutorial type article I wrote a few years ago, it might have some tips in it that could be helpful. Ruffle cakes aren't hard, but Mrsmuske is right, they're time-consuming if you've never done one before. I can do them pretty fast now, but I still put aside at least a couple of hours for a tiered cake, if not longer. http://acaketorememberva.blogspot.com/2011/11/ruffle-wedding-cake-tutorial.html

savannahquinn Posted 22 Apr 2015 , 11:16pm
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It's time consuming, but the easiest cake and so forgiving! once you start your anxiety will vanish!

Cake-Girl1968 Posted 22 Apr 2015 , 11:45pm
post #8 of 9

Wait a minute - you do the ruffles right onto buttercream? Is that better than fondant to fondant? Or just preference?

tigercane2006 Posted 24 Apr 2015 , 4:29am
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That's a beautiful cake. I did a similar style relatively recently for a tutu. Time consuming but turned out cute.

I covered the tier that I was going to "ruffle"in fondant. I kneaded gum tex (the wilton powdered kind) into wilton fondant to make it stiffer and so the ruffles would hold their shape. Then I used a circle cutter to cut out lots of circles. The one that's probably 2"-3". I then pinched the center of the circles so the edges would bunch up and would attach where I pinched with water and a brush to the cake. I'd just keep attaching them and adjusting them  so they were layered on there. I can't figure out how to attach the picture so it might be more clear.

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