ok...so i know how to do those ruffles/frills on a cake with buttercream...actually did that one recently 
how do you make them with fondant!? is there a cutter? do you just roll it out and then use a ball tool on the edge of something?
I am thinking the fondant way is much more complicated...but maybe i'm wrong
will this help?
http://cakecentral.com/cake-decorating-ftopict-731048.html
I can't see it, either. That's happening a lot lately, even on seemingly innocuous posts - I mean, I can see cancelling discussions that get too heated, but it's happening on threads where nothing untoward has come up. Is it a programming glitch or what? Anyway, about fondant frills, there's a cutter called a Garrett (not sure about spelling!) frill cutter. It cuts a ring in your fondant that has a fluted outer edge and a smooth inner one. You cut the ring open and ruffle the outer edge with a toothpick or whatever works best for you. When you place the ruffle on the cake, you straighten the smooth edge, so the ruffle will be even "frillier". They look very nice and are easy to do. I don't have one of these cutters, but I make do with two circle cutters placed one inside the other. My ring has a smooth outer edge, but it still looks pretty good. Here's a link to one of my cakes that has fondant ruffles at the bottom:
http://cakecentral.com/gallery/1694015
Here is the link that was in the missing post.... http://www.youtube.com/user/savannahcustomcakes?feature=mhee
Thanks for that link, bisbqueenb. I see she uses straight strips of fondant instead of circular ones, which is much easier and it looks great. It looked like she was attaching the ruffle to buttercream. Do you suppose that was the case? I've only put these on fondant, but I have a buttercream cake next week that I'd love to put some ruffles on.
Thanks for that link, bisbqueenb. I see she uses straight strips of fondant instead of circular ones, which is much easier and it looks great. It looked like she was attaching the ruffle to buttercream. Do you suppose that was the case? I've only put these on fondant, but I have a buttercream cake next week that I'd love to put some ruffles on.
I think you might be right about her attaching the ruffles to buttercream. I've done a couple ruffle cakes myself and have only put them onto buttercream so I know it works fine!
Hi! I am doing fondant ruffles on a wedding cake for Saturday. I have been putting the tons of ruffles on the buttercream crumb coat, instead of my original plan which was to attach the ruffles to a base layer of fondant. I just started thinking today "why put on a layer of fondant when the ruffles will create a pretty solid layer already?" i did all of the ruffles on the bottom tier tonight, and then rolled out a fondant circle to lay on the top of the cake. But now I'm worried about the cake melting!! I'm wondering if the tiny gaps that must exist here and there in some of the ruffle edges (even though I dont see any) will cause the cake to act like a regular buttercream cake that isnt refrigerated!? I know I can't put this cake in the fridge, but will it hold up like a normal fondant covered cake? Or will the little tiny areas that my be exposed to the air cause the cake to spoil faster?
Eek!! Should I go ahead and cover the other two tiers with fondant before doing the fondant ruffles tomorrow?
Any thoughts would be appreciated!
Amy
Sweets Couture
I think the fondant covering is necessary to support the weight of the ruffles. With just the crumbcoat, you run the risk of the ruffles detaching from the cake. I would not only put a fondant covering on your other tiers, I would go back and cover the crumbcoated tier with fondant and re-do the ruffles. Sorry to give you bad news, but you're taking a real chance if you don't do it that way. Oh, dear, I just realized after writing all that that your cake was for today. Whatever you decided to do, I hope it was a success!
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