Cake Central › Cake Forums › Cake Talk › Cake Decorating › Fondant ruffle cake!
New Posts  All Forums:Forum Nav:

Fondant ruffle cake!

post #1 of 4
Thread Starter 

Hey ladies!

 

In a few weeks I have to make a cake for a friend of mine!

 

I have a photo attached of what she wants:

 

 

 

 

Does anyone happen to know how to make the ruffle look of the bottom tier and what tool is best to use?

 

Thank you!

post #2 of 4

i would pipe that quickly with a rose tube that has been flattened slightly to have a narrower opening--'quickly' so that the icing cannot warm up in my hand and look wilty--

 

i'm sure some of us would head right for the fondant--you could roll the outside edge with a ball tool--i'd practice applying the ruffles to the cake until i was comfortable/successful--an idea for you is to chill each section a bit before applying--i'd use a timer--

 

or use modeling chocolate but it's not super white--

 

or use a combo of fondant (for the white color) & modeling choco (reduces stretch)

 

i'd pipe it--hands down the easiest way

one baker's never ever do is the next baker's 'i swear by this'
 
Reply
one baker's never ever do is the next baker's 'i swear by this'
 
Reply
post #3 of 4

I've not done these ruffles, but have watched many tutorials and read many things.  Roll super thin and take your fondant tool that is straight with a point at one end and rounded on the other.  They take the tool and lay it flat, but pointed end to you and rounded on the fondant and roll it over with a little pressure and ruffle. 

Don't be afraid of cake, make cake be afraid of what you will turn it into!

Reply

Don't be afraid of cake, make cake be afraid of what you will turn it into!

Reply
post #4 of 4
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post
 

i would pipe that quickly with a rose tube that has been flattened slightly to have a narrower opening--'quickly' so that the icing cannot warm up in my hand and look wilty--

 

i'm sure some of us would head right for the fondant--you could roll the outside edge with a ball tool--i'd practice applying the ruffles to the cake until i was comfortable/successful--an idea for you is to chill each section a bit before applying--i'd use a timer--

 

or use modeling chocolate but it's not super white--

 

or use a combo of fondant (for the white color) & modeling choco (reduces stretch)

 

i'd pipe it--hands down the easiest way

 

 

Quote:
Originally Posted by CakeRae80 View Post
 

I've not done these ruffles, but have watched many tutorials and read many things.  Roll super thin and take your fondant tool that is straight with a point at one end and rounded on the other.  They take the tool and lay it flat, but pointed end to you and rounded on the fondant and roll it over with a little pressure and ruffle. 

 

Thanks for your replies, I really want to use fondant for it! I'll have to watch a few tutorials :)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Fondant ruffle cake!