Does anyone have instructions, and be willing to share, on how to do Debbie Brown's Sugar Plumb Fairy ? I can't firgure out how you would do all the ruffles in that skirt !......

ANYONE ????

I wish I knew! I just ordered the book.....

Hi!

I only have the twp party cake books...BUT....I found a forum topic on here explaining it......I hope it helps!!! Here it is!

http://forum.cakecentral.com/tutorial-for-ballerina-cake-like-ftopicp-6205907.html#6205907

I believe she used a garrett frill. Just cut, frill the edges and layer. You can buy the cutter at GSA for $9.79. Hope this helps.

Okay, am I wrong or is this "ballerina very small ? They all look LARGE to me, so am I wrong ?And you put the Barbie ( if you use that) into the cake like you would with any other doll cake and work from there ? I KNOw it will be time consuming, but it doesn't sound as hard as my mind is trying to make it....... PLEASE tell me I'm right ...

OH ! I don't have a clue as to how to use a garret frill... this is the first I have heard that term.....

A garret frill is just a round scalloped edge cutter, nothing more, it cuts a donught shape wiht a scalloped outer edge. A scalloped cookie cutter would work just as well.

I've got the instuctions here, she uses 22g of paste to make the bodice and then 60g to make the head. shoulders, neck and arms. The skirt is made with an 8" cake. Does that help with the sizes?

Let me know if you want to know anything else.

Sara

Sara, that is a BIG help...... are the ruffles graduated ?

No, she uses one cutter to do the lot and the way she does it I don't think it would matter what size of cutter that you have.

She uses 60g of dusky pink fondant to start.

You need to cut out your scalloped circle and then using a smaller round cutter cut out a circle from the centre so you have a donut. Looking at the picture it looks about half an inch wide.
Taking a cocktail stick you roll it gently over each scallop to thin and frill. Cut the frill open (so it is a line rather than a donut) and then starting at the bottom glue it on to the side of the cake, reapeat again and again until you have gone round the whole cake. Once each layer of frill is glued on you add 15g of white paste to the remaining pink past to get the graduating colour. Keep going until the side of the cake is covered with frills.

Do you know what you are doing with the actual cake? She has carved it taking out wedges at the front and adding them at the back to give the dress volume. Let me know if you need info on that.

Sara

" Do you know what you are doing with the actual cake?"
Nothing special... I have just wanted to try one..... You lost me with the "wedges"...........

Sorry, she explains it with diagrams which makes it easier to follow! I hope I'm not just confusing you.

If you left the top of the cake flat then the skirt would be all the one height, which would probably look fine but she has it rising up and down, it's higher at the back than the front. She explains it as

" Trim the crust from the cake and slice the top flat where it has risen. Trim around the base, cuting at an inward angle. Cut 3 triangular shaped wedges out of the top of the front of the cake. To give height to the back of the dress position these cut-out wedges on the top of the back half of the cake. Using buttercream sandwich the wedges in place then buttercream the entire surface of the cake to make sure the fondant sticks."
The cake is then covered in fondant and the frills are stuck onto the fondant.

Sara

I THINK I've got it..... I've seen some that weren't done like that, and they were just " up and down layers", and didn't look right.... This is going to be FUN....... thank you for all your help !