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How to make these fondant ruffles?

post #1 of 21
Thread Starter 

Ok so I got an order for a cake, and my client sent me this picture. I was wondering how I would make these ruffles. Do I have to cover the whole cake in fondant first before attaching the ruffles? or would it be ok to have my ganache layer, apply fondant to the top and 1 inch to the top of the sides and start attaching from there? And also how would I make the ruffles keep their shape without using gumpaste, because wouldn't that harden too much to cut through easily? Any input would be greatly appreciated! Ruffle-Wedding-Cake-White-with-Flowers.jpg 62k .jpg file  

post #2 of 21

Hi, I actually saw this on a youtube video. last week. goggle that and see if you see it. I can,t think of her name right now.I will look some more also.

post #3 of 21

When I do that kind of thing I use a combination of white chocolate clay and fondant. The white chocolate makes the fondant hold its shape better and it works really well for ruffles. You can ice the cake in buttercream and attach curved pieces of the fondant to it starting at the top and working your way down, you don't need to use a fondanted cake. Just stick each piece on with buttercream.

post #4 of 21

That cake is so beautiful!

 

I agree with costumeczar, I use pure candy clay on ruffle cakes.  It's very pliable and looks beautiful.  Tastes great as well.   Apply it directly to the ganache, use a little ganache to attach each layer.  If you put a layer of fondant over another layer of fondant, the cake will weigh a ton and that is quite a bit of fondant, (not that a lot of fondant would be a bad thing.)  

 

You can definitely put a layer of fondant or candy clay on the top and work down.  

post #5 of 21

I just saw this on youtube, here's the link:

https://www.youtube.com/watch?v=SfoSvpz9ilw

Shabby Chic Ruffle Cake by Happy Cake

She used 50/50 gumpaste/fondant mix. 

Beautiful cake!

post #6 of 21
Ooooh, I'm making a giant six tier version of that cake in November, and I can't wait! You may not realize it, but that exact cake there is a tiny little mini cake. I went looking for it when the client sent me the pic, wanted to see the full version, and I was surprised to see how small it was.
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post #7 of 21
And not to go against the grain of the other advice offered, but I will definitely be applying those ruffles over fondant covered tiers. I want full assurance that they won't slip or shift. They're bigger pieces than your average ruffles, and therefore heavier. Not planning on using anything other than fondant either, they don't have much of a ruffle that needs any help to hold the shape, from what I can tell.
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post #8 of 21
Saltedbutter and AZCouture, please share pics when you complete these cakes. icon_smile.gif
post #9 of 21

I made this cake recently and I used Fondx with a little tylose to make the large "petal" panels.  Then I just applied them to the buttercream.  My BC is non-crusting, so the panels probably stuck better than the crusting varieties.

 

post #10 of 21
Will do! Need to find a supplier for rhinestone picks soon, for the centers of the flowers. I've found plastic ones, but they're not sparkly enough. I need real glass. Anyone seen real rhinestones picks anywhere? Preferably on bendable wire?
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post #11 of 21
Quote:
Originally Posted by cupadeecakes View Post

I made this cake recently and I used Fondx with a little tylose to make the large "petal" panels.  Then I just applied them to the buttercream.  My BC is non-crusting, so the panels probably stuck better than the crusting varieties.



Beautiful!
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post #12 of 21
Quote:
Originally Posted by cupadeecakes View Post
 

I made this cake recently and I used Fondx with a little tylose to make the large "petal" panels.  Then I just applied them to the buttercream.  My BC is non-crusting, so the panels probably stuck better than the crusting varieties.

 

 

 

oh wow--love this -- playful elegance -- balanced and beautiful

the only way to see the rainbow is to look through the rain

 

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post #13 of 21
Quote:
Originally Posted by AZCouture View Post

Will do! Need to find a supplier for rhinestone picks soon, for the centers of the flowers. I've found plastic ones, but they're not sparkly enough. I need real glass. Anyone seen real rhinestones picks anywhere? Preferably on bendable wire?


This is what I used for the center of my flowers:

 

http://www.joann.com/clear-rhinestones-mini-pick/12299145.html#prefn1=isProject&start=262&q=rhinestone&sz=54&prefv1=false

 

They are more sparkly than they appear in the photos.

 

post #14 of 21
Thread Starter 

Thank you for all your helpful tips!! I will post my picture when I complete it tomorrow! I will probably put a layer of ganache, a thin layer of fondant then apply the ruffles. Too scared to try it straight onto buttercream. One more question tho, the client asked for a red velvet cake and cream cheese frosting.  have always refrigerated my fondant cakes with no problems even though people say not to, just a little sweat and it dries up pretty quick....but i was worried about the ruffles...should i let them harden as much as possible then just stick it in the fridge over night...i have to have it done tonight along with my other order because they both will get picked up tomorrow morning, and i cant leave it out because of the cream cheese! 

post #15 of 21
Thread Starter 

This is beautiful <3 hope mines turns out like this!

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