AI have seen so many cakes decorated with different kinds of lovely frill designs. Can someone tell me how to make them and add them to cakes?

could you narrow that down with a picture?

lots of different ways

AAm having problems with the system in being able to send the picture , but it looks like a fish scales in scallops. Hope it helps.

hmmm--that's a toughie to get right--to imagine what you are seeing--to picture this correctly

so i'm thinking this is being applied to the sides of the cake

i would add cornstarch to fondant so it dries nice & crisp

i would roll fondant pretty thin but still have room to roll a bit thinner

i would cut rose petal shapes

i would roll them again east west to make them shorter from top to bottom and wider across

i would thin the edges with ball tool and rub the belly of each petal to make it cup up

i'd let them dry then insert into cake like fish scales?

 i'm not even close am i

AThanks a great deal. Tried it with a round cutter since I don't have a rose cutter and got something close enough. Wld go and buy the rose cutter so I can get a perfect frill. Thanks:D

ok the following is surely too much infornation but nonetheless~~~

i call it cafeteria style

take what you like disregard the rest

wait--i mean if you got it with a round cutter--you got it!!

there's no exact 'right way'

rose cutters would def give you another way

i mean manipulate the cut out fondant piece to your mind's eye.

nothing says a particular rose cutter will def do it.

that's just what i thought of to try & explain it if i even got close

i almost think an oval would be better cut in half longways

here's another way

maybe roll out a sausage length of fondant

to get it even steven roll it between dowel rods the size you want the sausage to be

so you roll a sausage sandwich with the fondant in the middle (the bologna)

and the (two) dowel on either side as the bread

and roll altogether loosely so each of the three lengths rolls but not all smushed up together

and it rolls out one perfectly even fondant sausage --the size of the dowel

at intervals press down & roll it smaller  so it looks fatter smaller fatter smaller etc.

cut it in the middle of the smaller sections

you just made the same shape we've been cutting out

pat it down

roll that piece out do all the other stuff as above, the cupping & etc

would give a more 'organic' rufflely frilly fish scale

make 'em wide make 'em tall

tens of millions of ways to do it

cutters give you more certain similarity when that's the look you're after

i'm so glad this came close

yay!!!!

THANK YOU!!!!!